3 cups (420 g) Gluten Free Bread Flour*
3/4 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup (50 g) granulated sugar
9 ounces dark or semi-sweet chocolate chips
1 cup + 1 tablespoon (230 g) packed light brown sugar
16 tablespoons (224 g) unsalted butter, melted and cooled
1 egg (50 g, weighed out of shell) + 1 egg yolk at room temperature, beaten
2 teaspoons pure vanilla extract
2 tablespoons (1 fluid ounce) milk, at room temperature
*BREAD FLOUR NOTES
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the bread flour, salt, baking soda and granulated sugar, and whisk to combine well. Place the chocolate chips in a separate, small bowl, add about 1 teaspoon of the dry ingredients and toss to coat the chips in the dry ingredients. Set the chips aside. To the large bowl of dry ingredients, add the brown sugar, and mix to combine. Create a well in the center of the dry ingredients, and add the butter, egg and egg yolk, vanilla and milk, mixing to combine after each addition. Add the chocolate chips and reserved dry ingredients and mix until evenly distributed throughout the cookie dough. The cookie dough will be thick and perhaps almost seem a bit crumbly, but it will hold together well when squeezed.
Using two large spoons or a large ice cream scoop, scoop out about 2 tablespoons of cookie dough at a time and place on the prepared baking sheets about 2 inches apart from one another. For a smoother cookie, roll each piece tightly into a ball, press into a disk about 1/2-inch thick, then return to the baking sheet. Place the cookie dough in the freezer for about 10 minutes or until firm.
Place the baking sheets with the chilled dough, one at a time, in the center of the preheated oven and bake until golden brown around the edges and light brown on top (about 13 minutes). Remove from the baking sheet and allow to cool for about 5 minutes or until firm before transferring to a wire rack to cool completely.
Adapted from Alton Brown.
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