The Big Chewy Chocolate Chip Cookie

This is no measly cookie. Its a cookie to keep you full.  Two with a glass of milk could be a meal replacement if they had any nutritional value.

The Big Chewy Chocolate Chip Cookie
Adapted from Alton Brown

• 8 ounces unsalted butter, melted
• 2 ounces sugar
• 8 ounces brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips - the good stuff

Pour butter and sugars until a stand mixer bowl and beat on medium speed for 2 minutes.

Meanwhile in a small bowl, whisk the egg, egg yolk, milk, and vanilla extract.  Turn the mixer to "stir" and slowly pour in the egg mixture. Mix until combined, 30 seconds.

Meanwhile in a medium bowl, sift together the bread flour, salt, and baking soda.  With the mixer on slow slowly add the dry ingredient mixture.  Stop and scrape down the bowl as needed.

Once everything is combined, drop the speed to stir and add in the chocolate chips. Chill the dough for 1 hour.

Heat the oven to 375F. Scoop tablespoon sized dough portion onto a parchment paper lined baking sheet.  Bake in the middle of the oven for 13 minutes, rotating the pan halfway. Remove from oven and slide parchment paper onto a cooling rack.