Makes about 2 dozen cookies.
- 16 Tbsp. (2 sticks) unsalted butter
- 12 oz. (2 1/2 cups) bread flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 2 oz. (4 1/2 Tbsp.) granulated sugar
- 8 oz. (1 cup) light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 oz. (2 Tbsp.) whole milk
- 1 1/2 tsp. vanilla extract
- 12 oz. chocolate chips
1 hour 50 minutes
In a small saucepan, melt butter over low heat. Set aside to cool slightly. Sift together flour, salt, and baking soda onto a paper plate. In a stand mixer fitted with the paddle attachment, mix butter, granulated sugar, and brown sugar on medium speed for 2 minutes.
Meanwhile, whisk together whole egg, egg yolk, milk, and vanilla extract in a measuring cup. Reduce mixer speed and slowly add egg mixture. Beat until thoroughly combined, about 30 seconds. Using the paper plate as a slide, gradually pour in flour mixture, stopping 2 times to scrape down the sides of the bowl. Once flour is worked in, decrease speed to “stir” and add chocolate chips. Chill dough for 1 hour.
Preheat oven to 375° and place racks in the top third and bottom third of the oven. Line 2 half sheet pans with parchment paper. Scoop dough into 1 1/2 oz. portions (about 2 Tbsp.) onto prepared pans, 6 cookies per sheet. Bake two sheets at a time for 15 minutes, rotating pans halfway through. Remove from oven, slide parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.
Adapted from Good Eats: The Early Years (Stewart, Tabori & Chang)
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