Soft-Batch Chocolate Chip Cookies
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup oil
  • 1¼ cup brown sugar, packed
  • ¾ cup white sugar
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 4 cups semisweet chocolate chips or chunks, or both, mixed
  1. Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Sift together the flour, baking soda, and salt and set aside.
  2. In a medium bowl, cream together the oil, brown sugar, and white sugar. Beat in the vanilla, eggs, and egg yolks until light and creamy.
  3. Mix in the dry ingredients until just blended. Stir in the chocolate pieces by hand.
  4. Roll a heaping two tablespoons of dough into a ball. Place on tray and do not flatten.
  5. Bake, reversing sheets halfway through baking, until cookies are lightly golden and edges just start to set, about 15 minutes. Do not overbake (the centers should still be soft). Cool cookies on sheets (they are delicate when hot). Transfer to a wire rack to cool completely.
Recipe by the beautiful things at