The Perfect Chocolate Chip Cookie

This is a combination of two different recipes so I guess technically this recipe is my own!

2 sticks salted butter, melted and browned
2 cups + 2 tbsp all purpose flour
2 tbsp vital wheat gluten
1/2 tsp salt
1 tsp baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 egg
1 egg yolk
2 tbsp milk
2 tsp vanilla
1 1/2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a medium sauce pan over low heat. Swirl the pan over the stove constantly until the butter has browned (it will turn a dark amber and the foam will turn honey colored).

Pour the butter in a mixer and add the sugars. Mix on high speed for 1 min. Rest 30 seconds, mix 30, rest 30, mix 30.

Add egg, egg yolk, milk, vanilla, and gluten, mix well. Slowly add in salt, baking soda, and flour. Mix until well combined.

Stir in 2 cups chocolate chips.

Divide dough into 30 balls. Place the balls on a plate and refrigerate until they are chilled, about 2 hours.

Preheat oven to 375. Place no more than 12 cookies on the cookie sheet (ungreased) and cook for 10 minutes or until the edges and tops are only slightly browned (the longer you cook them the less chewy they will be).

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