The Chocolate Chip Cookie Recipe

These are the cookies I like the best. They may not be the kind you like, but oh man, if you do, and if you’ve been looking for a cookie that’s not crispy, but is moist and soft and a little teensy bit crispy only on the edges but has way too many chocolate chips in it for your own good, then look no further. This is your recipe, too.

4 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 1/2 Cups Melted Unsalted Butter
2 Cups Packed Brown Sugar
1 Cup White Sugar
2 Tablespoons Vanilla Extract
2 Eggs
2 Egg Yolks
4 Cups Semisweet Chocolate Chips

Preheat your oven to 325.
Sift together the flour, baking soda, and salt.
In a medium bowl, mix the melted butter, brown, and white sugar until mixed. Beat in the eggs, yolks, and vanilla until creamy. Mix in the dry ingredients just until mixed. Stir in the chocolate chips with a wooden spoon. The batter will be thin, feel free to refrigerate it for 30 mins if you need help getting it out of the bowl. Recommended size: 1/4 cup per cookie. Makes 36 cookies. The cookies really spread out, though, so leave enough room. Allow them to cool completely before removing them from the pan.

Here’s where the fun happens. This is a recipe that lends itself well from cookies that are silver-dollar sized to a full-blown pazookie. We made a set that were about tablespoon sized that turned out about as wide as half a dollar bill. We also made a set that were the size of salad plates using a full cup per cookie. They were all delicious. The small ones were crisper, the big ones were gooey.