Secret to Chewy Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs, large

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cup Bread flour
  • 2 1/2 cup Brown sugar, packed dark
  • 2 cup Milk chocolate chips
  • 1 tsp Salt
  • 2 cup Semi-sweet chocolate chips
  • 2 1/2 tbsp Vanilla
  • 1/2 cup White sugar

• Dairy

  • 3 sticks Butter

Found on thejennyevolution.com

Description

Ingredients

• 3 sticks butter
• 2½ cup packed dark brown sugar
• ½ cup white sugar
• 2 large eggs
• 2 egg yolks
• 2½ Tbsp vanilla
• 2 cup bread flour
• 2 cup all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• ¼ tsp baking powder
• 2 cup semi-sweet chocolate chips
• 2 cup milk chocolate chips

Directions

• Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition.
• Add vanilla and mix.
• Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.
• Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.
• Take out and roll lightly into 1″ balls.
• Place on a cookie sheet lined with non-stick foil (parchment paper is the best) and bake at 325 for 10-13 minutes.
• Remove from oven when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them just a tad bit crunchier.