Chocolate Chip Cookies
Yield: 50 cookies
Ingredients
• 4 ¼ cups all-purpose flour
• 1 teaspoon table salt
• 1 teaspoon baking soda
• 24 tablespoons unsalted butter (3 sticks)
• 2 cups brown sugar (light or dark)
• 1 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 4 teaspoons vanilla extract
• 2-4 cups chocolate chips
Instructions
• Heat oven to 325 degrees, Mix flour, salt and backing soda together in medium bowl, set aside.
• Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in eggs, yolk, vanilla.
• Add dry ingredients; mix until just combined. Stir in chips.
• Using #40 cookie scoop (or rounded tablespoon) drop dough onto ungreased baking sheet.
• Bake rotating cookie sheet halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 13-15 minutes (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets.
• Dough can be refrigerated up to 2 days or frozen up to 1 month – shaped or not.
Chef Notes: To make almond mint, add 1 cup slivered almonds, 1 tsp. mint extract.
To make double chocolate, take out 1 cup of flour and replace with 1 cup of cocoa powder.
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