Jill, you may hate me for this, but aren't you getting sick of the peanut butter cookies yet? Okay, these I found on the Food Network website and they are chewy tasty chocolatey goodness. The cookies are huge, they're like a meal in and of themselves, get a glass of cold milk and it's the best meal I've made in a while! Anyway, I've made these twice in the past what, ten days probably. I can't get enough of them. Here's the recipe, you're welcome. If you make them and feel guilty about eating half the batch you're welcome to drop the rest off at my house because I'm not shy about eating more!
Recipe courtesy Alton Brown
2 sticks unsalted butter
2 1/4 cups bread flour (I added a bit more)
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
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.