Thick & Chewy Chocolate Chip Cookies

Ingredients:

1 Cup of Melted Butter (Salted)

¼ Cup White Sugar

1 Cup Brown Sugar (Packed Tight)

1 Large Egg

1 Large Egg Yolk

2 Tablespoons Milk*

2 Teaspoons Vanilla Extract

2 ½ Cups Flour

2 Teaspoons Gluten

½ Teaspoon Salt (Kosher recommended)

1 Teaspoon Baking Soda

Directions:

After melting Butter, mix on high with White and Brown Sugar for 2 minutes. In small bowl, hand-whip together Eggs, Milk* and Vanilla. In larger bowl, combine Flour, Gluten, Salt and Baking Soda. After mixing together Butter and Sugars together for 2 minutes, add Egg mixture. Once fully mixed, slowly add in flour mixture. Mix on high speed as needed, stir in 11.5-12 ounce package of milk chocolate chips. Chill for two hours. Preheat oven to 375°. Cook for 10 minutes (higher altitude) up to 15 minutes (lower altitude). Cookies will be just starting to brown on outside when done. Immediately remove cookies from baking sheet after it is pulled out of the oven to prevent the bottoms from getting too dark.

*Any kind of milk (1%, whole) could work depending on what you have on hand. We’ve tried cream as well and that works too.

**Recipe adapted from Alton Brown’s Chewy CC Cookie Recipe. For a Flatter but still chewy cookie recipe, see Derek's CC Cookie Link.