I know, everyone and their grandma claims to have the best recipe for chocolate chip cookies. These cookies are my "best" chocolate chip cookie. Made with lots of dark brown sugar, pure vanilla extract, a hint of coconut extract and plenty of chocolate, these will become a new family favorite.
2sticksunsalted buttersoftened, room temperature
2 1/4cupsdark brown sugarpacked
1tablespoonpure vanilla extract
3 3/4cupsall-purpose flour
1/2cupsemi-sweet chocolate chunks
1cupdark chocolate chipschopped
Preheat oven to 350°F.In a large bowl, combine flour, salt and baking soda. Set aside.Next, in a stand mixer, with a paddle attachment, cream together the butter and sugars. Mix until fluffy, smooth and lightened in color. About 3 minutes.Add vanilla, coconut extract, cinnamon and eggs. Mix until well-incorporated.Now, gradually add the dry ingredients to the wet ingredients. Mixing on low until each addition is fully incorporated. Periodically scrap down the sides of your mixing bowl to ensure everything is evenly mixed.Once incorporated, remove the bowl from the mixer and fold in the chopped chocolate chips and chocolate chunks.Next, cover the mixing bowl with plastic wrap and let chill for at least 1 hour in your refrigerator.When the dough is chilled, remove from the fridge and form dough into 1-inch balls. Place on a parchment-lined baking sheet and press the balls dough to partially flatten them. This will help them spread evenly while baking.Place into a preheated oven and let bake for 8-11 minutes. Remove from oven when they're just starting to turn golden on the edges. If the tops still appear a little glossy, that's fine—you don't want to overbake them.Let the cookies cool for 5 minutes on the baking sheet to set and then transfer to wire racks to finish cooling. Enjoy with milk.