CWP Episode 3 - Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

• 2 1/4 cup all purpose flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 2 sticks unsalted butter, melted and cooled slightly
• 1/4 cup white granulated sugar
• 1 1/4 cup brown sugar
• 1 large egg
• 1 large egg yolk
• 2 Tbs milk
• 1 1/2 tsp pure vanilla extract
• 10 oz. semi-sweet chocolate chips

- Preheat oven to 375 F.

- In a bowl, whisk together the flour, baking soda and salt.  Set aside.

- In the bowl of a stand mixer with the paddle attachment, combine the white and brown sugar.  Slowly add the butter with mixer on Low.  Increase speed to Medium and beat for 3 - 4 minutes, until mixture becomes light in color. 

- With mixer on Low, add the egg and egg yolk, one at a time, letting each one incorporate fully.

- Add the milk and vanilla and fully combine.  Scrape down the bowl and mix again shortly to blend evenly.

- With mixer on Low, add about 1/2 cup of flour mixture to the mixing bowl.  Increase speed slightly to incorporate flour and then back speed down to Low again.  Repeat until all the flour has been added.

- Lock the head of the mixer.  With speed on Low, add the chocolate chips and fully combine.

- Chill the batter for 5 minutes.  After chilling, stir slightly and chill for another 5 minutes.

- Using a #40 disher, place 9 balls of dough evenly on a sheet pan and bake for approximately 9 1/2 to 10 minutes, until edges are slightly brown and center is still "doughy".

- Let cookies cool on the pan for about 45 seconds to 1 minute, just long enough to prepare another pan of dough balls and get them in the oven.

- Remove cookies to a cooling rack and let cool.  Enjoy!

**Look for a special Christmas episode coming Christmas Eve**