If you are looking for the chewiest moist cookies with chocolate in every bite & a crisp edges, this is the one for you. It will lead you to chocolate heaven & may also embarrass you with way too many praises from the ones who scarfed these bites of sinfully awesome goodies. So go ahead, make these for your kids but don't forget to save some for Santa!
Recipe courtesy: Alton Brown
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1. Heat oven to 375 degrees F (I set mine at 350).
2. Melt the butter in a heavy-bottom medium saucepan over low heat.
Sift together the flour, salt, and baking soda and set aside.
3. 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.
4. Chill the dough (about 1 hour), then scoop onto parchment-lined baking sheets, 6 cookies per sheet (mine were 18S disher ice cream scoop). Bake for 14 minutes (I baked for 12 mins) or until golden brown, checking the cookies after 5 minutes.(I skiped this step)
Rotate the baking sheet for even browning. Cool completely and store in an airtight container.