Bakery Soft Chocolate Chip Cookies
An oversized, fresh from the bakery taste and appearance!
unsalted butter, melted
semisweet chocolate chips
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.
Yields 3 dozen bakery sized cookies. This is a large family recipe. Cut measurements in half for a smaller batch.