Name: Chocolate Chip Cookies
Prep time: 20 min
Total time: 1 h 15 min

Ingredients

Notes / ingredient tips:

Vary the type of sugar to your taste. 80% brown and 20% white is typical - but you could go 100% brown or even 90% white and 10% molasses.
I like to use mini bittersweet chocolate chips. There is a lot of sugar in the dough, and I think it is better with less sugar in the chips. Mini-chips make for more even chocolate chips in every bite.
Bread flour provides a chewer cookie, but we use the heritage Turkey Red all purpose that is used for our sourdough bread packages.
If you don't want to waste an egg white, skip the milk and use two whole eggs
Use a kitchen scale, this really saves time and reduces dishes to clean. Here is a post we made about kitchen scales.
If you want to eat the cookie dough, it is best to pasteurize your eggs. Check out this article we wrote about how to do that at home

Instructions

Melt the butter in a 1 cup pyrex (or use a large glass mixing bowl and melt it in there)
Place your stand-mixer bowl onto the scale and add all the ingredients besides the eggs, flour and chocolate chips
Beat with the paddle attachment until the sugar is smooth (or with hand mixers if you are using a standard bowl)
Add eggs and mix well
Sift flour into the bowl and mix until incorporated. (Sifting is optional)
Add chocolate chips and mix (usually easier by hand)
Place the entire bowl in the fridge for 1 hour (ok, you can eat some dough while you wait)
Pre-heat oven to 375 and line your cookie sheet with a silplat
Scoop out the cookie dough, I use cookie scoops for this and get 10 cookies per sheet so that i can make it onto two batches (or two sheets)
Bake in the center of the oven for 12 minutes and then check to see if they are done. If you are baking two sheets at once, be sure to swap positions half way through. It might take up to 15 min depending on your oven and fridge temp.
Let cool and enjoy!