Chocolate Chip Cookie Perfection
I have been evolving my chocolate chip cookie recipe over the years. Feedback, information and tinkering. I am quite sure this is the one. I always make a double batch so here is the recipe.
- 4 sticks unsalted butter at room temperature
- 2 cups light brown sugar
- 1 cup granulated white sugar
- 2 eggs
- 2 egg yolks
- 1 tbsp. vanilla
- 4 1/2 cups sifted flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. kosher salt
- 1 1/2 tbsp. maldon salt
- 3 bags of chocolate chips (preferably not Nestle and a mixture of milk, dark and bitter)
Preheat the oven to 400.
Using a mixmaster, whip the butter for a few minutes or until it is really creamy. Add both sugars and whip some more. Whip more than less. Add the vanilla, whip some more. Put both eggs and the two egg yolks in a small bowl and slowly pour them in while the machine is running.
In a separate bowl mix together the flour, baking soda, baking powder, salt and maldon salt (any type of sea salt will work) and using a whisk mix thoroughly.
Add the flour mixture to the butter mixture over 3 times making sure it is really mixed in each time.
Now add the chips. Add all of them at once, turn on the machine and let them really mix all the way through.
Put this mixture in the fridge for a few hours to get cold. You can bag this part if you are ready to bake now but honestly it does help to settle the dough.
Using an ice cream scooper, scoop out the cookie dough balls on to a parchment lined baking sheet. Bake them for about 8-10 minutes. Once they get dark around the edges and a bit on the top, they are done. They might look like they aren’t fully cooked through the middle when the ends are obviously done but that is what makes them perfect. The 400 degree heat leaves the cookies soft in the middle and the edges crisp.
Honestly, the perfect chocolate chip cookie.