**All together the total chocolate chips = 2 ¼ cup
Heavenly Chocolate Chunk Cookies
Recipe from Carolyn Sizemore
(originally from Michelle Clark)
Yield: About 27 cookies
(or 3 dozen smaller cookies)
Ingredients
Put the following ingredients into one bowl and mix together:
1 ½ cups stick of butter, melted and cooled to room temperature
2 cups plus 2 Tablespoons flour
½ teaspoon baking soda
½ teaspoon salt **Optional
1 cup packed brown sugar
½ cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla
½ package (11.5 oz) Ghirardelli milk chocolate chips
1 cup Ghirardelli bittersweet chocolate chips
1 cup Ghirardelli semisweet chocolate chips
Instructions
Pre-heat the oven to 325° F.
Combine flour, baking soda, and salt; set aside.
Combine butter, sugars, egg, egg yolk, and vanilla in a large bowl. Beat at medium speed with electric mixer until well blended.
Gradually add flour mixture, beating at low speed just until blended. Stir in chocolate chips.
Drop by heaping Tablespoons onton baking sheets lined with parchment paper.
Bake at 325° F for 12-14 minutes.
Cool slightly and remove to wire racks to cool completely. Makes 3 dozen.
Original recipe Adapted from Southern Living Incredible Cookies Cookbook