Chocolate Chip Cookies
2 sticks unsalted butter
2 1/4c all purpose flour
1 tsp kosher salt
1 tsp baking soda
2 1/2 c raw sugar
1 large egg
1 large egg yolk
2 TBSP milk
2 tsp vanilla extract
1 c dark chocolate chips or chunks
1 c white chocolate chunks
Melt the butter in a heavy bottom saucepan over low heat.
Sift together the flour, salt and baking soda.
Pour the melted butter into stand mixer’s work bowl. Cream the sugar and butter with the paddle attachment on medium speed for 2 minutes.
Whisk together the egg, egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined.
Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips/chunks. Chill the dough for 30 minutes.
Preheat the oven to 375 F and place rack in center of the oven.
Scoop the dough with #20 ice scream scooper onto parchment-lined or silpat-lined baking sheets. Limit to 6 cookies per sheet. Bake 1 sheet at a time for 12 minutes or until golden brown (may be up to 14 minutes depending on your oven), rotate the pan halfway through for even browning. Remove from the oven, wait a few minutes and then remove to cooling rack. Repeat until all dough is made.
Cool completely & store in airtight container.
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