Found this recipe on Pintrest
This recipe uses bread flour instead of all-purpose flour. Using bread flour instead of all-purpose flour in cookies won’t change the flavor of your cookies but, the switch will impact the texture of your final product. The result? Cookies that are chewier than the all-purpose version. It is also important to weigh your ingredients to get the most accurate measurements. Flour and brown sugar, especially, can measure differently depending on how densely it is packed in the measuring cup. If you don’t have bread flour, all-purpose will be fine. If you don’t have a kitchen scale, use the standard measurements.
Ingredients
8 ounces unsalted butter (about 1 cup)
12 ounces bread flour (about 21/4 cups)
1 teaspoon salt
1 teaspoon baking soda
2 ounces granulated sugar (about 1/4 cup)
8 ounces light brown sugar (about 1 1/4 cups) (The darker the sugar you use, the chewier your cookies will be.)
1 large egg
1 large egg yolk
1 ounce whole milk (about 1/8 cup) (more butter fat=chewier cookies)
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt, and baking soda onto a paper plate. Pour the butter into a large mixing bowl. Add the sugar and brown sugar and beat on medium speed for 2 minutes.
Whisk together the whole egg, the egg yolk, milk, and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. 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 sides of the bowl. Once the flour is worked in, chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 10-15 minutes, rotating the pans halfway through. Start checking for browning after about 5 minutes. Some ovens cook faster or unevenly. When cookies are done, remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
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