Chewy Chocolate Chip Cookies

Adapted from Alton Brown, Food Network
Makes approximately 40 cookies

• 2 sticks unsalted butter
• 1 cup whole wheat flour
• 1 1/4 cup all-purpose unbleached flour
• 1 1/2 tsp kosher salt
• 1 tsp baking soda
• 1/4 cup granulated sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tbsp milk
• 1 1/2 tsp vanilla extract
• 2 cups semisweet chocolate chips

Melt butter and add to the work bowl of your mixer. Add sugar and brown sugar, cream together¹ on medium speed. Add egg, egg yolk, milk and vanilla, mixing until thoroughly combined. Slowly add flour, salt and baking soda² at a low speed and continue to mix until everything is thoroughly combined. Scrape down sides as needed. Stir in chocolate chips (or dump them in while on the lowest speed).

Chill dough for an hour or two, then preheat oven to 375F. Portion out 1 ounce cookie balls onto a parchment-lined baking sheet, placing cookies about 2" apart. Bake for 12 - 14 minutes until the edges turn golden brown. Remove to a rack to cool completely before storing in an air-tight container.

Notes:

1. "Cream together" means to beat the sugars and butter at moderate speed until the mixture is fluffy.
2. I know all the cookie recipes lately call for sifting together the dry ingredients. I still don't do it, instead adding dry ingredients periodically and relying on my mixer to do the heavy lifting. While sifting is fast and easy in a food processor, I still have to wash an extra appliance, and if not, an extra sieve -- too much for this cook.