This has to be the best chocolate chip recipe I’ve found so far. Makes for nice, rich cookies that are just a little gooey but not soggy.
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cup unsalted butter, room-temperature
- 1 cup brown sugar
- 1 cup turbinado sugar
- 1 cup white sugar
- 2 tablespoon vanilla extract
- 2 eggs, room-temperature
- 2 yolks, room temperature
- 4 cups semisweet chocolate chips, frozen
- Preheat oven to 325
- In a machine, using the whisk attachment, cream the butter and sugar until white and fluffy
- This might take a while so sit back and relax
- Add the whites from the 2 eggs and keep whisking until well integrated and fluffy
- Add the 4 yolks one by one waiting until each is integrated before adding the next
- Sift the flour, baking soda and salt in a separate container
- Change to the paddle attachment and set the mixed to the second slowest setting
- Add the dry ingredients until just mixed
- Don't over mix, you'll ruin all this work
- Turn out batter to large bowl and mix the chocolate chips with a spatula
- Turn over from "Preheat" to "Bake"
- Bake for 15-17 minutes or until edges are golden brown