"World's Best Chocolate Chip Cookie"

Cook Time 12 minutes
Total Time 12 minutes
Servings 2 dozen


  • 1 cup butter , melted and cooled
  • cups firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 (11.5-ounce) bag semisweet chocolate chunks (I used a a high-quality milk chocolate bar, cut into chunks)
  • 1 cup mini semisweet chocolate morsels


  1. In a large bowl, beat melted butter and sugars at medium speed with a mixer until creamy. Add eggs and egg yolks one at a time, beating well after each addition. Beat in vanilla.
  2. In a medium bowl, whisk together flour and next 3 ingredients. Gradually add to butter mixture, beating until combined. Beat in chocolate chunks and morsels. Cover, and refrigerate for 2 hours or up to 3 days.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. Using a ¼-cup spring-loaded scoop, drop dough, 2 inches apart, on prepared pans. Bake for 12 minutes or just until edges of cookies are browned and tops are starting to brown. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Store cookies in airtight containers up to 3 days, or freeze in resealable plastic bags up to 1 month.