4 1/2 cups Flour
1 tsp Kosher salt
2 tsp Baking soda
1 cup Sugar
2 cups Light brown sugar
4 sticks Butter, unsalted, room temperature
2 Eggs, room temperature
2 Egg yolks, room temperature
4 tsp Vanilla
1 12-oz bag Semi-sweet chocolate chips
1 12-oz bag Bittersweet chocolate chips
1 12-oz block Milk chocolate, cut into small, uneven chunks
Preheat the oven to 350°F.
Sift the flour, salt and baking soda together in a bowl. Set aside.
In a stand mixer with a paddle attachment, beat the butter and both sugars together. Let this beat for at
least 4 minutes. (It really is key to have the butter and eggs at room temperature.)
Once that is done, add in the vanilla and one egg at a time, beating each until combined before adding the next.
Add the flour in three batches, incorporating each time before each addition of flour. (I just turn the mixer on the lowest speed otherwise the flour comes flying in your face.)
Once the batter is ready, add all the chocolate and mix a few times until completely incorporated.
Bake the cookies (about the size of a tbsp. for each cookie) on a cookie tray topped with parchment paper; parchment is key! The cookies should bake about 8 minutes or until browned.
Best served warm with a cold glass of milk. The next day, the kids always nuke them for about 15 seconds just to warm them up a little. It’s a nice trick.