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Add a photoServings: 2.5
Ingredients
- 2 stk unsalted butter
- 2 1/4 c. bread flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1/4 c. sugar
- 1 1/4 c. brown sugar
- 1 x egg
- 1 x egg yolk
- 2 Tbsp. lowfat milk
- 1 1/2 tsp vanilla extract
- 2 c. semisweet chocolate chips Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer
Directions
- Heat oven to 375 degrees F.
- Heat 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 in the sugar and brown sugar. Cream the butter and sugars on medium speed. Add in the egg, yolk, 2 Tbsp. lowfat milk and vanilla extract and mix till well combined. Slowly incorporate the flour mix till thoroughly combined. Stir in the chocolate chips.
- Refrigeratethe dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 min or possibly till golden, checking the cookies after 5 min. Rotate the baking sheet for even browning. Cold completely and store in an airtight container.
- Yield: 2 1/2 dozen cookiesPrep Time: 20 min
- Cooking Time: 15 min
- Difficulty: Easy
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