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Categories:Viewed: 62 - Published at: 2 years ago
Ingredients
- 10 tablespoons unsalted butter
- 23 cup light brown sugar
- 12 cup superfine sugar (white)
- 2 teaspoons vanilla extract
- 1 egg, refrigerator cold
- 1 egg yolk, refrigerator cold
- 2 cups all-purpose flour
- 12 teaspoon baking soda
- 1 (11 1/2 ounce) bag milk chocolate chips
- 1 large cookie, sheet
Method
- Preheat the oven to 325F Line a cookie sheet with parchment paper.
- Melt the butter and let it cool a bit.
- Put the brown and white sugars into bowl, pour the slightly cooled, melted butter over them and beat together.
- Beat in the vanilla, the cold egg, and cold egg yolk, until the mixture is light and creamy.
- Slowly mix in the flour and baking soda until just blended, then fold in the cookie chips.
- Scoop the cookie dough in to a 1/4 cup round ice cream scoop and drop onto the prepared sheet, plopping the cookies down about 3 inches apart.
- You will need to make these in 2-3 batches, keeping the bowl of cookie dough in the refrigerator between batches.
- Bake 15-17 minutes in the preheated oven, or until the edges are slightly toasted.
- Let cool on the cookie sheet for 5 minutes before transferring to wire racks to cool completely.
- (can be made up to 3 days ahead and stored in airtight container will keep for 5 days).
