The chocolate chip cookies have the best chewy texture from melted butter and extra egg yolks. It's an easy recipe to make - you won't need to try another one once you try it.
2cupschocolate chips (semi sweet or milk or even a mixture)
Instructions
Melt the butter and let cool.
In a small bowl beat with a fork, the egg, yolk, milk and vanilla.
In a medium bowl whisk the flour, salt and baking powder.
In the mixing bowl add the butter and sugars, beat for 2 minutes, gradually add the egg mixture and beat for 30 seconds. Slowly add the dry ingredients and mix, when combined add the chips and mix on low to combine, don't over mix. Cover the bowl and place in the fridge for 1 hour.
Using a 2 inch (5 cm) ice cream scoop, place 6 - 8 scoops of dough on parchment paper lined cookies sheets, approximately 2 inches apart. While the oven is pre-heating refrigerate the cookies for about 15 -20 minutes before baking.
Pre-heat oven to 350F (180C).
Bake the cookies for approximately 10-15 minutes. Let cool on cookie sheets for 10 minutes then move to a wire rack to cool completely. Enjoy!
Notes
You can add up to 2 cups of mix-ins. If you want to add nuts, reduce the amount of chocolate chips, so maybe do one cup of chocolate chips and one cup of chopped nuts like walnuts, pecans, or almonds.Allow the cookies to cool completely before storing them in an airtight container. They will keep at room temperature for two to three days. Or, you can store them in the freezer for up to three months.