The BEST Chocolate Chip Cookies! 🍪

I am not exaggerating when I say I make the best chocolate chip cookies. I even have the text to prove it. I've been using this same recipe for nearly 10 years and it will be a family heirloom used for generations to come and I'm going to share it with you today. We are making a double batch today because I want to stock my freezer. So just know if you make these exact measurements you will have nearly 100 cookies. So starting out we are going to be using four cups of flour and you're probably like Lauren why are you doing it this way this takes so long and years and years of working in kitchens giving my 20s to them this is how I measured flour if there was not a scale available. Life is too short to have bad dry baked goods so I take the extra steps. Next you need a teaspoon of baking soda and a teaspoon of salt. We are going to whisk them all together. All right let's set that aside and get started on our wet ingredients. We are taking three sticks of unsalted butter and melting it down. I saw some guy on social media say something about how you don't need to use unsalted butter and baked goods and let me tell you working with chefs and bakers will tell you otherwise. You don't want them yelling at you. All right next up we want two packed cups of brown sugar. This is like the linchpin of the flavor next to the vanilla and obviously the chocolate for this recipe is the brown to white sugar ratio. So now I just need one cup of white sugar. I'm going to add that all together add our melted butter. We're going to mix it all together. I am enthusiastic about my vanilla use so I am using three overflowing tablespoons of vanilla. You don't need to do that but I love that flavor and next we're going to add our eggs. We're going to use two large eggs and then two egg yolks. Now I know there's all these contraptions you can buy to separate egg white and egg yolk but eggs they have that built in. You can just do the pass back and forth method and there you go you got what you need. All right we're gonna mix this all together and side note I did let the butter cool before I added the eggs because you don't want scrambled eggs in your cookie batter. It's not going to work. So now we are adding our dry ingredients to our wet and getting them all nice and mixed up and next up we are going to add our chocolate chips. Now I used to use these chocolate chips from Trader Joe's. They were like semi-sweet chocolate chunks. They were these uneven morsels and it was perfect for the recipe. I love the texture it created but like any good thing at Trader Joe's it got discontinued so now I use these semi-sweet like chocolate chip morsels which are good. They're not they're not what they used to be but this is what we have to work with and I still like them. Now I measured these out because the bags you never really know what you're going to get these days. I feel like shrinkflation is more infuriating than inflation and these used to be like 14 ounces used to be able to get more than just two cups out of them. So anyways I used two bags of these. I'm gonna get these all mixed in and once this is all mixed in I'm gonna pop this in my fridge and let the dough chill. That that is part of the success is baking these from chilled or frozen. So I'll be back in a second. All right we're back we have this frozen dough and I'm going to use this cookie scooper to measure it out. They're about one rounded tablespoon. I got this cookie scooper because well we're cookie people in this family and this cookie scooper is horrible. So if you have one that you like and recommend let me know. I don't know the brand of this I think it was just like the cheapest one off of Amazon which honestly I should have known better but here we go. I'm gonna now load up my freezer bags. I always date my goods just like anybody who's worked in a kitchen would do and there we go. I have nearly a hundred cookies for my freezer. Now I am a firm believer in citing your sources so this recipe was adapted from the blog Spent in Kitchen. I even think her version was adapted from something else but I love that blog. This is not the exact recipe but it's where I got the basis of it. So now you have this recipe if you make it let me know. This recipe won over my in-laws keeps my husband coming back is just the best. How many has that been in just like two minutes?