Chocolate Chip Cookies

I've heard great things about Alton Brown's chocolate chip cookies.  He has three versions: "The Chewy", "The Thin", and "The Puffy".  I have no interest in puffy or thin chocolate chip cookies so I obviously went with "The Chewy".

Alton Brown's "The Chewy":
from The Food Network

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.

Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

Cool completely and store in an airtight container.

They tasted really good but I didn't love the texture.  They were puffier than I was looking for.  I brought them into work and everyone else loved them.