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Chocolate Chip Cookies



2 sticks (8 ounces) unsalted butter

2 ¼ cups (12 ounces) bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

¼ cup (2 ounces) granulated sugar

1 ¼ cups (8 ounces) brown sugar

1 large egg

1 large egg yolk

2 tablespoons (1 ounce) whole milk

1 1/2 teaspoons vanilla extract

2 cups (12 ounces) semisweet chocolate chips, recommend Guirardelli or Guittard 


Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda and set aside. Pour the cooled, melted butter into the mixer's work bowl. Add the sugar and brown sugar. Cream on medium speed for about 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually incorporate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, hand stir in the chocolate chips. Cover the bowl and chill the dough for 30 minutes - 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough (using a #20 disher if you have one) onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven and let cookies cool on a cooling rack. Also cool pans slightly, before putting the second round in the oven.