These are incredibly incredible. Ha!
Thick and Chewy Chocolate Chip Cookies
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. Line several large baking sheets with parchment paper. Adjust your oven racks to the upper and lower middle positions.
Melt the 2 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 2 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.