I know this is going to sound silly, but I have worked long and hard to find the perfect chocolate chip cookie recipe. Basic, I know, but none of the ones I made in the past were quite good enough. Last summer, however, I finally perfected a recipe that met my standards and pleased everyone in my family. A recipe like that is definitely worth keeping! I love how big they are, and the fact that you can customize them to suit your tastes. I’ve used many combinations of baking chips in subsequent recipes, and I like them all. Dark and white chocolate chips have been especially popular, as have milk chocolate chips and chunks. You can use whatever your favorites are, too!
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, melted
- 2 cups packed brown sugar
- 1 cup white sugar
- 2 tablespoons vanilla extract
- 2 eggs
- 2 egg yolks
- 2 cups semisweet chocolate chunks
- 2 cups milk chocolate chips
- sea salt
Preheat the oven to 325. Line cookie sheets with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, eggs, and egg yolks until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (cookies should be about 3 inches apart). Sprinkle with sea salt.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.