Best Damned Chocolate Chip Cookies Ever

The following is a recipe for the best damned chocolate chip cookies I've had the opportunity to consume to date. Whilst on the hunt for the best damned chocolate chip cookies, a friend suggested I take a look at Alton Brown's recipes. He performed some research and tested all the various ways to cook chocolate chip cookies. I printed the "puffy" and the "chewy" versions, but its the chewy version that I ended up making b/c that's how The Boyfriend likes them. Without having tried the "puffy" yet, I HIGHLY recommend making the "chewy" and turning them into frozen cookie balls so that you can pop a couple in the oven to have them all hot and tasty whenever you get a craving. (Thanks for that idea back in the day, M-dog!) The key is in the bread flour instead of using all-purpose flour. Bread flour has more gluten which is supposed to make the cookies chewier. The flavor is definitely improved as well, when I compare them to the Toll-House cookie recipe that everyone and their momma follows. Here you go (courtesy of Alton Brown via foodnetwork.com):

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

Directions
Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. 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, then scoop onto parchment-lined baking sheets. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container


NOTE: We cooked ours for significantly less than 14 minutes, so heed his warning of checking the cookies after 5 min. It'll all depend on your oven!