Mom’s Chocolate Chip Cookies

Preheat your oven to 350°F (175°C) for 10-13 minutes of baking, or 375°F (190°C) for 8-10 minutes. 

In a bowl, combine the flour (start with 1 3/4 cups, but be prepared to add more if the dough is too wet; in Utah, up to 2 1/4 cups is common), salt, and baking soda. Set this dry mixture aside. 

In the bowl of a stand mixer, add both sugars and the cold, cubed butter. Cream the butter and sugars together until they are nice and fluffy. Add in the egg and egg yolks, followed by the vanilla. Continue mixing until your batter turns pale in color, which is the desired consistency. 

Once the sugar/butter mixture is creamed, remove the bowl from the stand mixer and stir in the flour mixture by hand. Your dough should not be super wet or sticky; it should hold its shape well when scooped. Once you've reached this texture, add your chocolate chips or chopped chocolate. (Optional: add 1 teaspoon of cinnamon and/or 1/2 cup chopped pecans, as the author's mom often did).

Scoop the dough into 1.5 oz balls and place them on a baking sheet lined with parchment paper or silicone mats. Chill the cookie dough balls for at least 1 hour (or longer if possible). 

After chilling, place about 8 cookies on a sheet and bake at 350°F for 10-13 minutes, or 375°F for 8-10 minutes, until the edges are golden brown and the centers are still soft.