(Source: Alton Brown via The Beantown Baker)
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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
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 for 24 hours. Bake for 14 minutes or until golden brown (mine were finished in 12 minutes), checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
(I only baked half of the dough because I didn't want to completely undo my progress from the diet)
*TIP* When storing chocolate chip cookies, keep a slice of bread in the air tight container. It will keep the cookies moist and chewy!