Ultimate Chocolate Chip Cookies 
adapted from Alton Brown's "The Chewy"

Yield: 4 dozen medium-large cookies

1 pound unsalted butter
24 ounces bread flour
2 teaspoons kosher salt
2 teaspoons baking soda
4 ounces granulated sugar
16 ounces light brown sugar
2 large eggs
2 large egg yolks
1/4 cup milk
2 tablespoons vanilla extract
30 ounces semisweet chocolate chip (2 1/2 12-ounce pkgs)

Preheat the oven to 350 degrees. Place oven rack in middle position.

Melt the butter in a 2-quart saucepan over low heat. Do not allow butter to brown. Set aside to cool slightly.

Sift together the flour, salt and baking soda and set aside.

Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.

Scoop the dough into 1 1/2-ounce portions (use 1 3/4-inch ice cream scoop). Roll each portion between palms to form round ball. Place on parchment or silpat-lined half sheet pans, 12 cookies per sheet.

Bake for 10 minutes, rotating pan after 5 minutes. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

Per Serving: 256 Calories; 14g Fat (45.9% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.