Irresistible Chocolate Chip Cookies

Hi everyone! Megan’s little sister, Katie, here. I just graduated from college and am in that semi-relaxing/semi-terrifying limbo of boredom called unemployment. Anyway, my second week of “fun” has begun and I decided to spice up the day by baking the BEST chocolate chip cookies ever. I am a firm believer in the power of a good classic chocolate chip cookie and this recipe has never failed me. Everytime I make them for friends, they are gone in the blink of an eye. When made right, these cookies are soft, chewy, and ginormous. If you are still searching for the perfect chocolate chip cookie recipe, seriously look no further. You’re welcome.

Ingredients: 
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 egg yolks
1 tbsp of vanilla extract
2 cups of semisweet chocolate chips

Directions: 
Place oven racks are in the upper- and lower-middle positions then preheat the oven to 325F. First melt the butter in a bowl and put it in the fridge to cool. Then whisk the flour, baking soda, and salt in a bowl and set aside. Next crack 2 eggs and 2 egg yolks into a bowl together and add the vanilla. In a large mixing bowl, use an electric mixer to combine then cooled butter and sugars–this should only take a minute or two on medium speed. After the butter and sugars are combined, add your egg and vanilla mixture. It’ll be a bit more soupy that usual with the extra eggs and melted butter. With the mixer on a low speed, add the flour mixture in small increments until it is all combined. The mixture should be relatively thick by now and is ready for the chocolate chips or chunks! Just pour in the whole bag and mix! *If you’re looking to add some extra flavor, you might try pressing some sea salt onto the tops of the cookies before baking.* Grease two cookie sheets with baking Pam, crisco, or just line them with parchment paper. Then divide the batter up into heaping scoops (about 2 inches wide and 1 inch tall) and place them on the sheet. I’ve only ever made these cookies oversized, but am sure they would taste just as good if made smaller–just be sure to adjust the cooking time accordingly. Bake the cookies for about 17-20 minutes at 325 degrees. Finally, enjoy and pretend like the recipe is a super secret family jewel.

Source: Recipe adapted from The America’s Test Kitchen Family Cookbook