Chocolate chip cookies have always been my easy dessert go-to. I usually go for the classic, back-of-the-chocolate-chip-bag-recipe until my mom stumbled upon these Ultimate Chocolate Chip Cookies. And man they are delicious and larger than hockey pucks. Between the three layers of cookie dough and a sprinkling of sea salt on top, these cookies are a delicious sweet and salty dessert.
2 1/4 cups flour
3/4 tsp. baking soda
3/4 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temp.
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla
4 egg yolks
9 oz. semisweet chocolate chips
3/4 cup pecans
Combine butter, brown sugar, sugar and vanilla and beat with a mixer on medium-high speed until smooth and fluffy, about 3 minutes. Add egg yolks, two at a time, beating well after each addition. Add flour, baking soda and salt and mix with a spatula until combined.
Divide the dough into 3 equal sections. Flour work surface and flatten each piece with your hands into a 4 by 6 inch rectangle- I pull out a ruler and measure; wrap each rectangle individually in plastic wrap and refrigerate for 10 minutes- any longer and the dough gets too hard to work with.
Preheat oven to 375 degrees. Lightly flour work surface. Chop chocolate chips and pecans into small pieces. (TIP: Chocolate chip chunks are easier to chop than regular chocolate chips) Place down one dough rectangle onto floured surface and sprinkle with half of the chocolate chips and pecans. Top with another rectangle, sprinkle with the remaining chocolate and pecans; cover with the remaining dough rectangle.
Use hands to flatten stacked rectangles into a 6 by 9 inch rectangle that is 1 1/2 inches thick. Using a 2 inch round biscuit cutter- or glass about 2 inches in diameter- cut out cookies and transfer onto baking sheets, spacing cookies 3 inches apart. Gather scraps and form into another 1 1/2 inch thick disk and continue cutting cookies.
Tip: The dough is absolutely delicious so make sure to try some!
Beat one egg and brush cooke dough tops with egg and sprinkle with sea salt.
Bake for about 15 minutes, until cookies are lightly brown and set. Remove from oven and place on wire drying rack until cool.