Everyone has their favorite, so to celebrate Chocolate Chip Cookie Day we are baking up a batch of ours. Crisp on the outside, chewy in the center, and loaded with dark chocolate chips, we think these are the best around.

12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
8 ounces unsalted butter, room temperature
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Whisk together in a bowl the flour, salt and baking soda. Add the butter and sugar into a stand mixer’s work bowl. Beat with the paddle attachment on medium speed for 2 minutes or until light and fluffy. Meanwhile in a separate bowl, whisk together the egg, milk, and vanilla extract.

Slow the mixer to “stir” and add the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds. Gradually add the flour, salt and baking soda mixture, stopping a couple of times to scrape down the side of the bowl with a rubber spatula

On “stir” add the chocolate chips; mix until combined. Cover and chill the dough overnight. Heat the oven to 375˚F. Scoop the dough into 2- tablespoons size balls onto parchment paper-line half sheet pans, 6 cookies per sheet.

Bake for 15 minutes. Remove from the oven and rest for five minutes them move to cooling racks to cool completely. Makes 24