The key to these cookies in order of importance:
1. Bread Flour
2. Refrigerating the dough
3. Browning the butter
4. Bread Flour
5. Bread Flour
6. Okay, whole wheat Bread Flour works too, but only bread flour!
These cookies come out big and thick and chewy, and stay moist and delicious for days.
Here is the recipe:
-2 sticks of unsalted butter
-2 1/4 cups of bread flour (the last batch I made I used whole wheat bread flour from winco, it worked almost as well)
-1 teaspoon kosher salt
-1 teaspoon baking soda
-1/4 cup sugar
-1 1/4 cups brown sugar
-1 egg yolk (I have omitted this when I ran out of eggs once and they came out fine)
-2 tbs milk (I have used all sorts of milk - they all work)
-1/2 tbs vanilla
-2 cups chocolate chips (semisweet or bittersweet)
-Melt the butter in a saucepan over medium/low heat for 10 minutes, or until the foam has subsided. Stir every few minutes to ensure that it does not burn. Remove from burner and let cool completely.
-Add the sugar and brown sugar to the cooled brown butter, cream on medium speed with a hand or stand mixer. Add the egg and yolk, milk, and vanilla, and mix until combined.
-Add the salt, baking soda, and 1/4 of the flour. Mix until combined. Keep adding the flour 1/4 cup at a time.
-Add the chocolate chips and mix together.
-Refrigerate for AT LEAST one hour. Over night is fine too. I have frozen the dough as well.
-Using a 1.5 oz scoop, scoop onto baking sheets, about 6 cookies per sheet. Bake at 350 for 12 minutes (rotating halfway through baking, and switching oven racks). Ovens may vary - the cookies should be soft but cooked through, and slightly brown at the edges.
Once cool, put in an airtight container. The ones that are left that is!