Soft cookies with chocolate chips

Ingredients:

• 220 g unsalted butter
• 340 g of bread flour
• 1 teaspoon coarse salt
• 1 teaspoon of baking soda
• 55 gr. granulated sugar
• 220 g light brown sugar
• 1 large egg
• 1 large yolk
• 30 ml whole milk
• 1.5 tsp vanilla extract
• 340 g semi-sweet chocolate granules

Preparation:

1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
2. Sift flour, salt, and baking soda together on a paper plate. Pour the melted butter into the bowl of a stand mixer. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
3. Meanwhile, combine the whole egg, egg yolk, milk, and vanilla extract in a measuring cup. Reduce mixer speed and gradually add the egg mixture. Mix until fully combined, about 30 seconds.
4. Using a paper plate as a mound, gradually pour in the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is incorporated, reduce the speed and stir in the chocolate chips. Refrigerate the dough for 1 hour.
   
   Note
   
   The darker the sugar you use, the softer and chewier your cookies will be..
5. Preheat oven to 190°C and position racks in the upper and lower thirds of the oven.
6. Place the dough in 45g (1.5oz) portions onto parchment-lined baking sheets, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating halfway through. Remove from the oven, slide the parchment-lined cookies onto a wire rack, and let rest for at least 5 minutes before serving.