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1
Sift flour, salt and baking soda.
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2
Set aside.
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3
Melt the butter.
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4
Add white sugar, brown sugar to the butter, cream until bubbly.
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5
Add egg, yolk, milk and vanilla.
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6
Be very not to scramble the egg, you may want to let the butter mixture cool off.
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7
Add slowly flour mixture.
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8
Do not overmix, stop as soon as it is well combined.
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9
Add the chocolate chips, mix.
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10
The dough will not be mixable once chilled, so the chips must be fully incorporated.
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11
Chill the dough in the fridge overnight.
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12
24 hours is always recommended, especially if grocery store vanilla is used.
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13
If youve never done this before, split a batch.
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14
Make half after an hour, save the other half until the next day.
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15
The difference is obvious in the way the cookie looks and the flavor, theres an almost chemical tartness that the cookies lose after the 24 hours.
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16
I never noticed the tartness until I tried this, now I cant ignore it.
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17
When ready to bake, scoop the cookies onto a parchment paper or silpat lined baking sheet in large round balls at least an inch apart.
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18
I use a non-stick ice scream scooper.
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19
Do not forget to line the sheet, these cookies will stick to a non-stick pan, even if greased.
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20
Sprinkle salt over the top of the cookies before placing in the oven.
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21
Bake the cookies in a well pre-heated (pre-heat for at least an hour) 375 degree oven for 9-13 minutes.
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22
Baking time will depend on how long the dough chilled, the cookies will brown better (and faster) if the dough sat for at least 24 hours.
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23
Rotate the baking sheet once.
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24
Do not overbake the cookies, they need to be watched carefully to make sure they dont get too brown.
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25
The taste changes significantly (as with most brown sugar things) if theyre baked too long.
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26
Ive had them take as few as 8 to as many as 14 minutes.
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27
Remove from oven, let cool for 5 minutes.
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28
Gently separate any cookies stuck together with a knife or spatula, then move to a cooling rack with the spatula.
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29
They should cool for at least 10 more minutes.
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30
The cookies will break if not properly cooled.
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31
Yield is 20-ish, its always different for me, since I make the cookies as big as feasible, the bigger the cookie, the better the contrast between crust & crumb.
