The Best Chocolate Chip Cookies
Chocolate Chip Cookies
2 sticks (8 oz) unsalted butter at room temperature
1 1/4 cups brown sugar, packed
4 egg yolks
1 Tbs. vanilla
1 3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. chocolate chips or chunks
flaky sea salt
In a bowl of a stand mixer, beat together the butter and brown sugar until creamy. Add the egg yolks and vanilla and beat to combine.
In a medium sized bowl whisk together the flour, baking soda, and salt.
Carefully add the dry flour mixture into the butter and sugar mixture. Beat on low until just combined. Fold in the chocolate chips/chunks. Cover with plastic wrap and refrigerate cookie dough for at least 24 hours or up to 72 hours.
Pre-heat an oven to 350°F. Line two baking sheets with parchment paper.
Using an ice cream scoop or two spoons, divide cookie dough among the prepared baking sheets, spacing at least 2 inches apart.
Bake cookies for about 13 - 15 minutes or until golden on top.
Let cool slightly before serving.
Makes about 18 - 20 cookies (depending on the size)