Recipe courtesy Alton Brown
Prep Time: 20 min
Inactive Prep Time: 1 hr
Cook Time: 15 min
Serves: 1 dozen cookies
- 2 sticks unsalted butter
- 2 ¼ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- 1 ¼ cups light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 Tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
2. Sift together the flour, salt and baking soda. Pour the butter into stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
3. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
4. Gradually mix in the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, stir in the chocolate chips. Chill the dough for 1 hour.
5. Preheat the oven to 375°F and place racks in the top third and bottom third of the oven.
6. Scoop the dough into 1 1/2-ounce portions, (we used an ice cream scoop) onto parchment-lined half sheet pans, 6 cookies per sheet. Pat the scoops down a little bit into the shape of a cookie and not a ball from the ice cream scoop.
7. Bake 2 sheets at a time for 10-14 minutes, rotating the pans halfway through. Remove from the oven, the cookies will look slightly under cooked but that is ok since they will continue to cook. The recipe says to slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes, but we left the parchment paper and cookies on the hot cookie sheet for 5 minutes then moved the cookies to another cooling rack)