280grams unsalted butter, cut into chunks, still kind of cold(2 1/2 sticks or 20 tablespoons)
120gramspacked light brown sugar(1/2 cup plus 2 scant tablespoons)
120gramsgranulated sugar(1/2 cup plus 2 scant tablespoons)
500gramschocolate chips, white, milk and dark(around 3 cups)
Coarse sea salt (optional)
In a large bowl, mix together flour, salt, baking powder, baking soda and milk powder. Set aside.
Meanwhile, combine 1 egg and egg yolk and check to make sure the total weight is around 76 to 85 grams. If your eggs are on the small side, you'll need to add a little of the second egg's white.
Put the butter and both sugars in the stand mixer bowl and use the paddle attachment to beat until creamy. Beat in the vanilla and and the egg mixture, beating just until egg mixture is blended in.
Reduce mixer speed to low and gradually add the flour, scraping the sides of the bowl and pushing the dough together. It will seem dry at first, but once the flour is incorporated it should not be too dry of a dough. It's a little sticky -- should be about the same as normal chocolate chip cookie dough.
Add the chips and empty onto a pastry mat or clean surface. Knead gently to incorporate any stray flour or chips. Shape into 10 or 12 large balls. Put them on a plate and chill until they are a bit firmer, then press them into tight round balls.
You can bake one or two right away and chill the rest until they are very firm.
When ready to bake, preheat oven to 400 degrees F. Bake on a parchment lined baking sheet at 400 for 10 minutes. Reduce heat to 330 degrees F and bake for another 8 to 10 minutes (or 5 to 7 minutes if making smaller cookies) or until cookies look brown and have cracks. NOTE: If your cookies spread more than you like, tap them inward with the back of a spatula, shaping them so they are taller and rounder. Also, if you are working with very cold dough, the cookies will most likely need a longer bake time.
In my opinion these are a little better over-baked than under.
Let cookies cool on the sheet for about 10-15 minutes, then transfer to a wire rack and let cool completely. The cooling process will take about two hours. I sometimes throw them in the freezer to quick cool, then bring them back to room temperature before serving.
The recipe makes 2 pounds or 32 oz of dough. The chips add another 18 oz , so if you use all the chips you should have around 50 oz of dough (3 pounds, 2 oz). You can make 10 5 oz cookies or 12 4 oz cookies.