Our Signature Double Chocolate Chip Cookie

I'd have to make this our first official recipe post since it's the favorite among our clients, friends and family. It's an oversize classic with a little flair. Chewy on the inside with a slight crunch on the exterior and loaded with a mix of decadent chocolate. They are big like all of our cookies but that doesn't mean you'll eat just one.

Best devoured when warm or if you're really aiming to please, sandwich a scoop of your favorite ice cream between two!

Double Chocolate Chip Cookies

Makes about 16-18 4" cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

3/4 cup semisweet chocolate chips

3/4 cup dark chocolate chips

1. Preheat the oven to 325˚ F.  Line 2 large baking sheets with parchment paper.

2. Whisk the flour, baking soda, and salt together in a  bowl; set aside.

3. In a mixer preferably fitted with a paddle attachment, mix the butter, granulated sugar and brown sugar until blended. Beat in the egg, yolk, and vanilla until incorporated. Spoon in the dry ingredients and beat at low speed just until combined. Finally, add in the chips and mix in until distributed.

4. Once dough is prepared, leave it in bowl and refrigerate for 30 minutes. After the dough has chilled and firmed up spoon rounded tablespoons onto parchment lined cookie sheets leaving approximately 3 inches between each.

5. Bake until the cookies are lightly browned and the center is still somewhat soft, 15 to 18 minutes. Rotating the cookies sheets about half way through the baking time will allow them to more evenly bake. Remove from oven and transfer cookies to cooling rack. Leaving them on the hot cookie sheet will continue to bake them. Removing them will stop the process and keep them soft and chewy.