Chewy Chocolate Chip Cookies
2 sticks unsalted butter
1/4 (50g) cup sugar
1 1/4 (250g) cups brown sugar
2 1/4 (340g) cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough for an hour, then scoop (with #20 disher) onto parchment-lined baking sheets, 6 cookies per sheet. Return unused dough to fridge. Bake on the middle rack for 15 minutes or until golden brown, checking the cookies after 5 minutes. (Rotate the baking sheet for even browning.) Cool completely and store in an airtight container. While cookies are cooling, remove dough from fridge and repeat until dough is gone.
Cookies will be more reproducible if ingredients are measured in grams rather than measured by volume.
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