- 3.5 cups | 17.5 ounces flour
- 1 teaspoon baking soda
- 28 tablespoons | 3.5 sticks unsalted butter
- 1 cup | 7 ounces granulated sugar
- 1 1/2 cups | 10.5 ounces dark brown sugar
- 1 1/2 teaspoons salt
- 4 teaspoons vanilla
- 2 large eggs
- 2 large egg yolks
- 2 1/2 cups semisweet chocolate chips
- Adjust oven rack to middle position and preheat to 375 degrees. Line two rimmed baking sheets with parchment and set aside.
- In a medium bowl combine flour and baking soda and set aside.
- In a large skillet melt 20 tablespoons butter on medium-high heat until melted, about 2 minutes. Continue cooking and swirling/stirring until butter is golden brown and has nutty aroma. Pour hot, melted butter into large bowl and add remaining stick of butter. Stir until completely melted.
- Add both sugars, salt, and vanilla. Mix until combined.
- Add in eggs, egg yolks. Whisk until smooth and no sugar lumps remain, about 30 seconds. Let mixture rest for 3 minutes, then repeat process two more times. Mixture should be thick, smooth, and shiny.
- Add flour mixture and fold in using rubber spatula. Stir in chocolate chips.
- Using a 3 tablespoon cookie scoop, place cookies in a 2-1-2-1-2 pattern to ensure enough room to spread during baking. Bake 12-14 minutes, until edges are starting to set, cookies are a light golden brown and puffy.
- Cool on sheet for 5 minutes, then remove to continue cooling on a wire rack.
1. Use a stainless steel skillet to melt the butter. Non-stick and cast iron make it difficult to see if butter is browning.