The holidays are around the corner and my gift to you is my much sought after chocolate chip cookie recipe. Over the course of six years, I’ve tweaked this recipe bit by bit to lead to this point. After almost lighting my kitchen on fire several times, I’m proud to say, my cookie recipe has reached its peak form.

Prep time: 18 minutes
Servings: 3 dozen
Bake: 15 minutes

Ingredients
2 cups all-purpose flour
½ cup bread flour
2 teaspoons kosher salt
1 teaspoon baking soda
1 cup browned butter
1 cup softened butter
2 cups brown sugar
1 cup white sugar
1 teaspoon molasses
2 teaspoon vanilla
3 large eggs and 1 egg yolk
As many chocolate chips as you’d like
1 bar of chopped chocolate

Preparation
1. To brown your butter, chop it into smaller pieces and place into a saucepan. Allow to simmer on low until butter is brown and smells nutty.
2. In a separate bowl, combine your dry ingredients: flour, salt and baking soda.
3. Add sugars, vanilla, molasses, softened butter, and brown butter to a mixer and beat until light and fluffy with a mixer whisk attachment.
4. Add egg and yolk to the mixture and beat well.
5. Swap to a paddle attachment. Gradually mix in dry ingredients ½ cup at a time.
6. Mix in chocolate chips and chunks; more is better!
7. Scoop onto the baking sheet in even balls and place in the refrigerator for 2 hours or in the freezer for 1-hour minimum and up to 1 month.

Baking Instructions
1. When ready to bake, preheat oven to 350 F.
2. Place cookie dough balls 3 inches apart and bake for 7 minutes.
3. After 7 minutes, drop your tray on the counter to spread your cookies, and place in the oven for an additional 5-7 minutes. At the end of baking, drop your tray on the counter once more.
4. Allow cookies to cool for 15 minutes and enjoy! Best served with a glass of milk or ice cream.

For additional flavor, cut up pieces of Wethers Extra Chewy Caramels and place one piece on top of each cookie.