So, I am a chocolate chip cookie expert, if I do say so myself and I have made countless recipes over the years. How many recipes have I tried? Hundreds? Maybe close, yes. There are all kinds of chocolate chip cookie recipes on my website. Actually, I had an anonymous person comment on one of my chocolate chip cookie recipes, “When you have a couple of good chocolate chip cookie recipes, why would you need anymore?” Really? Well, just to start off with, there are chocolate chip cookies that are crispy, chewy, sandy, soft and on and on. So many different varieties that a person could easily accumulate several dozen favorite recipes for this classic American dessert cookie. I personally like them all. There is a spot for every type of chocolate chip cookie, in my opinion. Sometimes I like using salted butter in my cookies, other times, unsalted.Sometimes I will add more brown sugar that white sugar, to produce a chewier and more flavorful cookie. Sometimes though, there is a need to add more white sugar than brown sugar, to produce a crispier classic cookie. I have experimented with different types of vanilla extracts, those that are classic and those that are not. Think Mexican vanilla and vanilla extract that is flown in and bottled on a special island before being sold to the public. And what about sprinkling a little salt on your cookies as they come out from the oven? I have done this too and love it. With French sea salt, black salt and even truffle salt. The sky is really the limit here.to produce a crispier classic cookie. I have experimented with different types of vanilla extracts, those that are classic and those that are not. Think Mexican vanilla and vanilla extract that is flown in and bottled on a special island before being sold to the public. And what about sprinkling a little salt on your cookies as they come out from the oven? I have done this too and love it. With French sea salt, black salt and even truffle salt. The sky is really the limit here.to produce a crispier classic cookie. I have experimented with different types of vanilla extracts, those that are classic and those that are not. Think Mexican vanilla and vanilla extract that is flown in and bottled on a special island before being sold to the public. And what about sprinkling a little salt on your cookies as they come out from the oven? I have done this too and love it. With French sea salt, black salt and even truffle salt. The sky is really the limit here.With French sea salt, black salt and even truffle salt. The sky is really the limit here.With French sea salt, black salt and even truffle salt. The sky is really the limit here.
However, the recipe I am sharing today is my all-time favorite. Well, currently anyways. The secret here is a cookie that is thick in structure but chewy in taste. The melted butter helps achieve this, as the addition of the extra egg yolks adds a richness that is simply incredible. Sometimes, with these, I will even add more than a tablespoon of pure vanilla extract. I, more often times that not, measure vanilla extract with my soul! Ha! I love pure vanilla extract. You can even use vanilla bean paste or stir in pure vanilla beans for an even bigger vanilla flavor. These cookies are measured out in ¼ cup size measurements, which is also key in this recipe because it produces an exterior that is slightly crunchy and the inside chewy. I love using semi-sweet chocolate chips in this recipe, but you could also use milk chocolate or dark chocolate. Or,even better, a combination of all three chocolate chips. Try these and let me know what you think! I would love to hear from you! Drop me a line or two on my website. Enjoy!
Thick and Chewy Chocolate Chip Cookies
Feel free to add nuts to this recipe or swapping out the flavor of chocolate chips to fit your tastes.
2 sticks unsalted butter, melted
3 1/3 cups white all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon pure vanilla extract
2 cups semi-sweet chocolate chips
Start by preheating your oven to 325 degrees F.
Line several large baking sheets with parchment paper.
Adjust your oven racks to the upper and lower middle positions.
Melt the two sticks of unsalted butter and set aside to cool completely to room temperature.
In a large bowl whisk together the white all-purpose flour, baking soda and salt.
Beat together the cooled, melted unsalted butter with the packed light brown sugar and white granulated sugar for two minutes until smooth and creamy.
Beat in the large eggs and large egg yolks.
Beat in the pure vanilla extract.
Slowly add in, and stir, the whisked flour mixture.
Stir only until everything is combined.
Stir in the semi-sweet chocolate chips.
Portion dough out into 1/4 cup size balls.
Place 4 balls onto a prepared baking sheet at a time, leaving several inches in between each ball to allow for proper baking.
Bake in preheated oven 18 minutes, rotating and switching the sheets mid-baking.
Once baked, remove and allow cookies to cool to slightly warm room temperature on their baking sheets before serving and enjoying.
