Yield: about 2 dozen cookies

Alton Brown

This is essentially a hack of the most famous cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar.

• 8oz unsalted butter
• 12oz bread flour
• 1tsp kosher salt
• 1tsp baking soda
• 2oz granulated sugar
• 8oz light brown sugar
• 1large egg
• 1large egg yolk
• 2TBS whole milk
• 1½tsp vanilla extract
• 12oz semisweet chocolate chips

Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate.

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

Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula

Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.

Chill the dough for 1 hour.

Heat the oven to 375°F and place the racks in the top third and bottom third of the oven.

Scoop the dough into 1½-ounce portions onto parchment paper-lined or Silpat lined half sheet pans, 6 cookies per sheet.

Bake two sheets at a time for 15 minutes, rotating the pans halfway through.

Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.