Tip 1: Use the freshest, highest quality ingredients.
Tip 2: When selecting chocolate chips purchase high quality milk chocolate chips (Some folks like semi-sweet but the sweetness in milk chocolate is most appealing).
Tip 3: Experiment. You can use chocolate chunks but you will want to make the cookies larger than normal, e.g. 3 1/2 inches across.
Tip 4: Buy different qualities of chocolate
Tip 5: Blend types of chocolate: milk chocolate, bittersweet chocolate, semisweet chocolate and white chocolate.
Tip 5: Replace the chocolate(s) you like best with those in recipes to create your own, unique favorite chocolate chip cookies.
Ideally 7-10 chocolate chips should be in each cookie.
Preheat the oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy (this may take 10-12 minutes, yes that long) A Kitchen Aid is best but use what you have.
Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1 small ice cream scoop at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted (Remember to turn the cookies mid way between baking time). Cool on baking racks for 3-5 minutes before transferring to wire racks to cool completely
Source: This is my original recipe obtained from experimenting over and over again.
By Denay from Cary, NC
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