INGREDIENTS
2 1/2 cups (318 grams) all-purpose flour,
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 stick (113 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) packed dark brown sugar
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla
2 cups (340 grams) semi sweet chocolate chips, white chocolate chips & dark chocolate chips
milk
INSTRUCTIONS
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
In a large heat safe bowl, microwave the butter until melted. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add the milk now. Add in the vanilla. Gradually stir in the flour mixture. Stir in all the chocolate chips. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
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