I know that everyone seems to claim this, but I truly have found the recipe for the very best chocolate chip cookies in the world. I have not invented this recipe myself, although I have tweaked it as needed for our family and even created a dairy-free version that kicked every craving I ever had. Just look and see:
These cookies are giant in size, but they don't overbake because they are scooped on to parchment paper and baked at only 325 degrees. Allow me to share the recipe, originated by America's Test Kitchen, and the changes that I have made to "Big and Chewy Chocolate Chip Cookies!"
Listed to make about 20 cookies (my output is usually about 16, but I also usually eat some batter)
Listed prep time: 5 minutes. (It's easy but not THAT easy. Prep time for me is usually about 10 minutes.)
3-1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt (I always use kosher)
2 sticks unsalted butter, melted ****
1-1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 (additional) large egg yolks
1 tablespoon vanilla extract (I have always omitted this because I'm allergic to vanilla.)
12-ounces of semi-sweet chocolate chips ****
****For a dairy-free version of this recipe, omit the butter and use butter-flavored Crisco instead. Butter-flavored Crisco actually is dairy-free. Also, make certain that you use GHIRADELLI Semi-Sweet Chocolate Chips. They truly are dairy-free and are the only good dairy-free ones that I ever tasted.
1. Put your oven racks in upper- and lower-middle positions and heat the oven to 325 degrees.
2. Whisk flour, baking soda, and salt together and set aside.
3. Beat the melted butter (or Crisco!) and both sugars in a large bowl using an electric mixer on medium speed until combined, one or two minutes. Then add in the eggs, additional egg yolks, and vanilla if you're using it and beat for about 30 more seconds. Scrape down the bowl if needed.
4. Reduce the mixer speed to low and slowly mix in the flour/baking soda/salt mixture about 30 seconds. To add the chocolate chips, I always disengage the bowl from the mixer and hand-stir them in. Remember, Ghiradelli semi-sweet!
5. Line two cookie sheets with parchment paper and use a 1/4-cup scoop (seriously, buy one--they make it so easy), or otherwise put in 1/4-cup size balls, onto the sheets. Only put six cookies on a sheet because they really are big! Bake until the edges are golden but centers are soft and puffy, which for me is 17-18 minutes. Halfway through baking time, switch and rotate the pans.
6. Let the cookies cool on their sheets for ten minutes, and then transfer them to a wire rack like the one pictured above to keep cooling. Or, just eat them. If you can eat more than one and a half at a time, I salute you and call you my sweet-toothed superior!
Enjoy, my friends! And please don't sue me, America's Test Kitchen.