These are some delicious chocolate chip cookies from the Amazing Alton Brown. The trick with great cookies is melting the butter and chilling the dough. I dare you to eat just one. You will need to break out your scale for this one.
8 oz unsalted butter, melted
12 oz bread flour
1 tsp salt
1 tsp baking soda
2 ozs granulated sugar
8 ozs light brown sugar
1 large egg
1 large egg yolk
2 TBSP whole milk
1 1/2 tsp vanilla
12 ozs semisweet chocolate chips
Sift together the flour, salt and baking soda into a bowl.
Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.
Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
Gradually add the dry ingredients, stopping a couple of times to scrape down the side of the bowl. Stir in the chips.
Chill the dough for 1 hour.
Heat the oven to 375 degrees.
Scoop the dough into 1 1/2-ounce portions onto parchment paper-line pan, 6 cookies per sheet.
Bake two sheets at a time for 15 minutes, rotating the pans halfway through.
Remove from the oven, slide the parchment with the cookies onto a cooling rack.