Chocolate chip cookie heaven

Now I would go to blows with anyone who disputed my love of these cookies…let me tell you why they are so great: 1. they are ooey-gooey, huge and the perfect consistency – not too cakey but not too crunchy  2. Matt makes them, not me

Everyone who has tried them requests more, and normally he obliges…the people he works with request them often – which is why he made them last night. Lucky for me he keeps a stash here for us instead of taking them all to work

2 sticks unsalted butter
2 1/4 cups bread flour (yes, they will turn out different if you use a different type of flour)
1 tsp salt
1 tsp baking soda
1/4 cup granulated sugar
3/4 cup light brown sugar
1/2 cup dark brown sugar
1 egg + 1 egg yolk
2 tbsp + 1 tsp milk (whatever you have in your fridge is fine, we use skim)
1 1/2 tsp vanilla
2 cups semisweet chocolate chips
parchment paper
ice cream scoop (Matt says – #20 disher, to be exact)

1. Heat oven to 375.  Melt the butter in a saucepan over low heat.  Sift together the flour, salt and baking soda and set aside.

2. Put all of the sugars in a mixing bowl and pour in the melted butter.  Mix at medium speed until smooth.  Add in the eggs, milk and vanilla.  Mix until combined.  Slowly add in the flour mixture in 3 or 4 additions.  Mix until smooth.  Stir in chocolate chips with a spatula.

3. Chill the dough in the fridge for at least an hour.  Line your cookie sheets with parchment paper.  Scoop 6 even dough balls onto each sheet.  Bake for 10-12 minutes or until slightly brown, rotating baking sheet after 5 minutes for even browning.  Cool completely and store in airtight container (we actually keep ours in the freezer). As you can see here, Matt makes generously large cookies, so they come out a bit underdone and gooey in the middle.  If you prefer a smaller, more “well-done” cookie, make smaller balls of dough.

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