Prep: 25 minutes | Bake: 30 mins | Yield: 25-30 servings | Level: Easy
2 ¼ sticks unsalted butter, melted
2 ¼ cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 tablespoons cocoa powder
¼ cup granulated sugar
1 ¼ cups dark brown sugar
1 extra-large egg
1 extra-large egg yolk
2 tablespoons whole milk
1 ½ teaspoons vanilla extract
2 cups semisweet chocolate chips
Melt the butter in a small saucepan over low heat and set aside to cool.
Sift together the flour, salt, baking soda and cocoa powder. Set aside. Pour the melted butter into your stand or hand mixer bowl. Add the sugars and beat on medium speed for 3 minutes. Add the whole egg, the egg yolk, milk and vanilla extract, mix well, about 2 minutes. Reduce the mixer speed to medium/low, and slowly add the egg mixture. Mix until thoroughly combined, about 30-40 seconds.
Slowly integrate the dry ingredients into the batter. Once the flour is worked in, drop the speed to low and add the chocolate chips. Refrigerate the dough for 1 hour.
Preheat the oven to 375˚ F. Place racks in the top third and bottom third of the oven.
Using ice cream or cookie scooper, scoop the dough into 2 tablespoons portions onto parchment-lined half cookie sheet pans, 8 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
Note: A darker sugar makes cookies chewier. Also, you may substitute Splenda for regular sugars should you wish a sugar-free cookies. I did, and it was fantastic!