Chocolate Chip Cookie

Directions

• Combine flour and baking soda and mix it well in a small bowl.
• Cream the butter, sugar, brown sugar, and salt until light and fluffy.
• Switch to a wooden spoon and mix in eggs, one at a time.
• Then add milk and vanilla, mixing well with a wooden spoon.
• Place a fine mesh sieve over your butter and sugar mixture. Sift in the flour and baking soda.
• Start gently folding the flour into the batter without overworking or over-mixing the dough. You can do this in a stand mixer mixing very slowly with a paddle attachment.
• When the flour is about 75% incorporated, add chocolate chips and continue mixing until just mixed and no trace of flour remains.
• Divide the dough into two portions. Form a five or so-inch disk (about 1.5 inches tall) from each portion.
• Place each portion in a separate ziplock bag and refrigerate for an hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Line two baking sheets with parchment paper. I like to turn the sheets upside down without the rim obstructing them – it will be easier to slide the cookies on parchment once they are baked.
• Scoop out the dough with a rounded 3 tablespoons measure ice cream scoop, making big cookies that are all the same in size. Take each piece, rip it apart in the middle, then stick the two pieces together, exposing sharp ripped edges. Try to make somewhat of a ball when forming each cookie, but without flattening all the rough edges. It will give your cookie that professional appearance and an incredible texture. I like baking these cookies one sheet at a time.
• Place eight cookies as shaped in step 8 on a prepared sheet.
• Bake in preheated oven for 10-15 minutes, until the edges, start to brown but the centers are still very soft. The cookie will harden a lot, so there is no need to over-bake. Time varies a lot based on the cookie size, how cool it is and the oven temperature.
• Remove from the oven.
• Leave the cookies in the pan for precisely 5 minutes. Then slice the whole parchment paper on a wire rack to cool. Go ahead and bake that second batch. Grab a glass of milk and enjoy!