Directions

• Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.
• Mix together the flour, salt and baking soda and set aside.
• Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
• Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.
• Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds
• Gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.
• Chill the dough for 1 hour.
• Heat the oven to 375 degrees F and line the baking sheets with parchment paper.
• Scoop the dough into 1 1/2-ounce portions and place them on the baking sheets, 10 cookies per sheet.
• Bake two sheets at a time for 16 minutes, rotating the pans halfway through. Remove from the oven, place onto a cooling rack, and wait at least 5 minutes before removing the cookies form the baking sheet.

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