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**
