Salted Chocolate Chip Cookies

• 226 grams unsalted European-style butter (Kerrygold or Plugra)
• 310 grams bread flour
• 7 grams baking soda
• 8 grams kosher salt
• 1 jumbo egg
• 1 jumbo egg yolk
• 141 grams white granulated sugar
• 141 grams light brown sugar
• 2 tablespoons whole milk
• 2 teaspoons vanilla extract
• 200 grams dark chocolate, chopped (Valrhona 60-70%)
• Malden sea salt

1. In a small sauce pan, melt butter over medium heat until slightly nutty with arnbutterscotch aroma; let cool. Meanwhile, combine flour, baking soda, and salt in rna medium bowl; whisk to combine.
2. In the bowl of a stand mixer, combine egg, yolk egg, and white sugar. Using whisk rnattachment, mix on medium speed until light and creamy-about 2 minutes.
3. Add brown sugar, milk, and vanilla. Whisk for another 2 minutes, then slowly drizzle rnmelted butter into mixture until fully combined.
4. Change mixer attachment to paddle. In three installments, add 1/3 of dry rningredients to the bowl, scraping the sides in between. Once fully incorporated,rnadd chopped chocolate and give one quick mix to bring everything together. The rndough will be very loose at this point. Let stand at room temperature for aboutrn10 minutes to firm up, then scoop with a #24 disher onto a parchment linedrnsheet pan. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 375 u0b0F. Place six cookies on a fresh sheet pan lined with rnparchment paper and bake for 14-16 minutes, rotating halfway through to ensurerneven browning. Finish with Maldon salt as you pull cookies from oven. Transfer parchment sheet to cooling rack and let cool for 15 minutes... if you can wait that long.

unsalted european, bread flour, baking soda, kosher salt, jumbo egg, egg yolk, sugar, brown sugar, milk, vanilla, dark chocolate, malden sea salt

Taken from food52.com/recipes/33824-salted-chocolate-chip-cookies (may not work)