[—donnareed]

2 sticks/8 oz unsalted butter
1-1/2 c bread flour
1 t kosher salt (regular salt is fine, but kosher does make better texture)
1 t baking soda
1/3 c granulated sugar
2/3 c light brown sugar
1 large egg
1 large egg yolk
2 T whole milk
1 1/2 teaspoons vanilla extract

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda

Pour the butter into mixing bowl
Add the sugar and brown sugar and beat for 2 minutes.

Whisk together the whole egg, the egg yolk, milk and vanilla extract in small bowl
Slowly add the egg mixture
Mix until thoroughly combined

Gradually add dry ingredients, remember to scrape down the sides of the bowl

Chill the dough for 1 hour.

Move oven racks to 1/3 down and 2/3 down
Preheat the oven to 375 degrees F

Line cookie sheets with parchment paper (works better than spraying, but spraying is fine)
Drop tablespoon of dough for each cookie, leaving room for cookies to spread. Switch top/bottom sheets and rotate sheets at about 8 minute mark – bake for a total of 15 min

Slide all cookies off hot sheets fast by pulling the parchment paper (including cookies) onto cooling rack

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