High Altitude: “the chewy” chocolate chip cookie

adapted from my favorite chocolate chip recipe from Alton Brown

• 2 sticks unsalted butter
• 2 1/2 cups bread flour
• 1 teaspoon kosher salt
• 3/4 teaspoon baking  soda
• 1/8 cup sugar 
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 1 1/2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips 

Directions

Heat oven to 375 degrees.

Melt the butter.
Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in mixing bowl. Add  sugar and brown sugar. Cream the butter and sugar.
Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
Slowly incorporate the flour mixture until thoroughly combined.
Stir in the chocolate chips.
Chill the dough (for 24 hours if possible!  They are so much more amazing then!)
Scoop onto silpat lined baking sheets.
Bake for 14 minutes or until golden brown.

TIP: Make the cookie dough, and if you have to have it right away, just bake a few.  Return dough to fridge. Bake more the following night.  And the following night.  Dough takes on a caramel taste the longer it chills, though I find 48 hours is as long as I want to keep it in the fridge.  This way, you can have 3 nights of freshly baked cookies!!