The Perfect Chocolate Chip Cookie (via Joy the Baker, originally from Alton Brown)
1 cup (two sticks) unsalted butter
2 1/4 cups bread flour
1 tsp. kosher salt
1 tsp. baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 TBSP. milk
1 1/2 tsp. vanilla
2 cups semisweet chocolate chips
Preheat the oven to 375°F.Melt the butter in a heavy-bottom saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.Pour the melted butter into a bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed (it takes a few minutes to get the butter and sugars to come together, so be patient). Add the egg, yolk, milk and vanilla and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough (for at least 30 minutes), then scoop onto parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown, but don’t overbake. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. Eat!