Alton Brown's: The Chewy (+ my additions and pictures)

2 sticks unsalted butter

2  1/4 cups bread flour

1 teaspoon salt

1 teaspoon baking soda

1/4 cup white sugar

1  1/4 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk

2 teaspoons vanilla extract

2 cups (12 oz) semisweet chocolate chips

1 tablespoon butter powder (ex. Butter buds)

Directions

1. Melt the butter and let it cool, measure and combine all the dry ingredients. Whisk together so there are no lumps.

2. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. (This should take at least 5 minutes or more depending on the mixer)

3. Scrape the bowl add the yolks, mix well, add the white scrape the bowl again.

Add the milk and vanilla extract and mix until well combined. Scrape the bowl again.

4. Slowly incorporate the flour mixture until thoroughly combined. Scrape the bowl again, making sure to get everything on the bottom.

5. Mix on medium speed then stir in the chocolate chips.

6. Scoop out the dough with a #20 disher (A little more than 3 Tablespoons) onto a plastic covered cookie sheet making sure they are the same size. Cover with another layer of plastic and refrigerate overnight.

7. Preheat your oven to 375* place 6 cookies on a parchment lined sheet pan and bake for 12 minutes.

8. Finished!

Here is a tip I learned in school, cookies should look underbaked when they are pulled from the oven the true indication of doneness is called "bottom bake" It should be a dark golden brown for most baked items.

Click here for Alton's Original "The Chewy" recipe