I’m so sad Alton Brown will no longer be airing anymore episodes after this season is over with. He had the best show and I always liked how he used science to explain the art of baking cookies or how some cooking process worked. My favorite episode has to be when he had to make cookies for his sister and ended up making 3 different kinds. This is our favorite. The Chewy. It takes a couple of batches to bake in the oven, to figure out how to get them just right. We like ours kind of under cooked. They turn out to be really chewy then. Put some ice cream in the middle of it and you’ve got yourself a sandwhich.
This will probably be the last fattening recipe I post for awhile. I will try to find some light baking recipes via Cooking Light. The doc said I have to lower my blood pressure because and gave me 2 options. 1, go off your medication that caused you to have high blood pressure or 2 keep your medication and lose weight. What the heck? I chose option 2. 
I hate dieting, I really, really do.
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Ingredients from Alton Brown
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
