Bakery Soft Chocolate Chip Cookies
An oversized, fresh from the bakery taste and appearance!
Ingredients
- 1½ cups unsalted butter, melted
- 2 cups brown sugar
- 1 cup white sugar
- 2 tbsp vanilla
- 2 eggs
- 2 egg yolks
- 4 cups unbleached flour
- 1 tsp baking soda
- 1 tsp salt
- 4 cups semisweet chocolate chips
Instructions
- Preheat oven to 325°. Grease cookie sheets or line with parchment paper.
- In a mixer or large bowl, cream together melted butter, brown sugar and white sugar until thoroughly blended and creamy.
- Beat in vanilla, eggs, and egg yolks until light and creamy.
- Mix in flour, soda, and salt, just until blended.
- Gently, stir in chocolate chips.
- Using a ¼ measuring cup as a size guide, gently roll cookie dough balls and place on prepared cookie sheet about 3" apart.
- Bake 20-22 minutes in preheated oven, or until edges are lightly browned and tops are barely shiny. Don't overcook!
- Cool on cookie sheet for a few minutes and then transfer to wire cooling racks. Cool completely and store in an airtight container.
Notes
Yields 3 dozen bakery sized cookies. This is a large family recipe. Cut measurements in half for a smaller batch.