The Chewy; or the best freaking Chocolate Chip Cookies!

I have searched and searched for a good chocolate chip cookie recipe, but I knew that my favorite Food Network star, Alton Brown, would come through with the best recipe. I love my chocolate chip cookies on the chewy, to raw side of the cooked spectrum. So I tried these earlier this year, and they are my favorite. Chewy, extremely chocolatey and delicious! If you like this kind of cookie, these are great. If you like them a little crispier, this recipe is still perfect, just cook them a little longer. 

This recipe will only be as delicious if you follow it exactly! Any substitutions could result in sub par cookies. And who wants that?

Here's the recipe adapted from Alton Brown.

Prep Time: 20 min | Cooking Time: 15 min | Difficulty: Easy | Serves: ~2 dozen cookies

Ingredients:

2 Sticks Unsalted Butter
2 ¼ cups Bread Flour (the kind of flour is important! Bread flour helps make these chewier)
1 tsp Kosher Salt
1 tsp Baking Soda
¼ cup Sugar
1 ¼ cups Brown Sugar
1 Egg
1 Egg Yolk
2 Tbsp Milk
1 ½ tsp Vanilla Extract
2 cups Semisweet Chocolate Chips (I like to splurge and use Ghirardelli chocolate chips, but you can use the cheap stuff too. It just won't be as good. Also semi-sweet is important! I've used milk chocolate and they just weren't as good.)
Hardware:
Ice Cream Scooper
Parchment Paper
Baking Sheets
Mixer

Directions:

1. Heat oven to 375 degrees F.

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, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

*Note: I've found that lowering the heat on the oven to 365, results in less over cooked cookies. I usually cook mine at 365 for the same amount of time. The chilling of the dough is important, if you skip this the cookies will become very flat, and too crispy for my liking. I also like to only cook what I'm going to eat, and store the dough in the fridge for freshly baked cookies whenever I want! : )