(from LoLo’s Cooking School, session 2)
(Adapted from Alton Brown’s Good Eats: The Early Years)
(I ADORE this cookbook. If you do not have it, I HIGHLY recommend it. Not only are the recipes foolproof, but the book is packed full of interesting culinary facts, scientific facts and trivia bits from the Good Eats cooking show.)
1 cup butter, melted and cooled
2 1/4 cup (12 oz) flour
1 teaspoon kosher salt (3/4 tsp. table salt)
1 teaspoon baking soda
1/4 cup (2 oz) white sugar
2 cups (8 oz) brown sugar
1 large egg + 1 egg yolk
2 Tablespoon milk
1 1/2 teaspoons vanilla
2 cups (12 oz) chocolate chips
1. Sift together the dry ingredients and set aside.
2. In the bowl of a stand mixer, combine butter and the two sugars. Beat on medium speed for 2 minutes.
3. In a third (small) bowl, whisk together the egg, egg yolk, milk and vanilla extract.
4. Lower the mixer speed to low, and slowly add the egg mix. Mix until totally combined, about 30 seconds.
5. Still on low, slowly add the flour mixture to the mixing bowl, stopping several times to scrape down the sides.
6. When the flour is all mixed in, put the mixer on its slowest setting, and add the chocolate chips.
7. Chill the dough in the refrigerator for one hour, then preheat your oven to 375. Position the racks in the top and bottom thirds of the oven.
8. Scoop the dough onto parchment or silicone lined cookie sheets, and bake two sheets at a time, 10-15 minutes, rotating the sheets halfway through cooking. Cool the cookies on a wire rack.