Be 'wiched White and Dark Chocolate Chip with Hazelnut Cookie

By hmp13

This recipe has been quadrupled.

These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.

Ingredients

• 17 cups all-purpose flour
• 4 teaspoons table salt
• 4 teaspoons baking soda
• 6 cups unsalted butter, melted and cooled slightly
• 8 cups brown sugar
• 4 cups granulated sugar
• 8 large egg
• 8 large egg yolk
• 16 teaspoons vanilla extract
• 8 cups semi sweet chocolate chips
• 4 cups white chocolate chips
• 8 cups toasted hazelnuts

Preparation

Step 1

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips and hazelnuts.

(Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

Bake, reversing cookie sheets positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.