Chocolate Chip Cookies

The absolute best chocolate chip cookies I have ever had!  I had to digitize this recipe before I lose the paper it is on.  It was on a folded piece of paper and stored in a plastic bag that I had used to bring the recipe, and ingredients, for our annual family get away in Vermont.  

I have made my fair share of chocolate chip cookies over the years.  Some have been thick and cakey.  Some have been thick and hard.  Some have been thin and hard.  Some have been too sweet.  Like Goldilocks I couldn't find the right chocolate chip cookies.  They were never just right until I came upon this recipe.  Once I tried these cookies I knew they were one of the best I ever had.  Do any of you remember the Felix and Norton cookies?  These are like those cookies.  This is a recipe that has been asked by friends, family,  friends of family, and friends of friends!.  They are always a hit whenever they are served.  I think the difference is the quality of the ingredients and chocolate.

If you want to have a batch on hand whenever you have a craving, the unbaked formed cookie dough balls can be frozen.  Take out as many as you want to bake and have fresh, warm from the oven, gooey, chocolatey cookies!!!  Enjoy!!!

Makes 54 x 1 Tbsp cookies

Ingredients:
420g     all purpose flour
1.5 tsp  baking soda
1 tsp     salt

225g     melted butter

150g     sugar (cut from original 200g)
130g     brown sugar
70g       corn syrup
2           egg yolks
1/4 cup milk
2 Tbsp  artificial vanilla extract

1 1/2 cups chocolate chips (dark and milk mix)

1 Tbsp ground coffee to mix (optional)

Method:
1) Sift dry ingredients together
2) Mix together melted butter with sugars.  Add egg, milk and vanilla.
3) Add wet ingredient mixture to dry ingredients.  Add choco. chips.
4) Form 1 1/4" round balls (approx 1 tbsp).  Place on parchment lined baking sheet 2" apart.  Bake @325F for 8-10 minutes.  Don't overbake!

Adapted from LBPSB Pastry class