The Ultimate Choco Chip Cookie

This recipe comes from doing a little bit of food tinkering in the lab. I'll post the whole sordid details of that little experiment at a later date. But, from that failed experiment comes what I've deemed the Ultimate Chocolate Chip Cookie.
What makes this so "Ultimate"? It is fully borne of food science gone right. It is doing exactly what my personal guru taught us to do: Play with our food. I did all the maths, combined molecules and compounds and things more primitive minds wouldn't comprehend. And I came up with this Frankenstein'd creation. I'd originally dubbed it the "Chuffy" as it combined the best of Alton Brown's "Chewy" and "Puffy" recipes, which were themselves, versions of the original Toll House recipe.
This recipe makes BIG cookies. If that's too much for you and/or your family, you can reduce the size of disher. I'd then lower the cooking time to about 10-12 minutes, alternating cookie sheets at the 6 minute mark.

And here it is:

Al Kemist's Ultimate Choco Chip Cookie

What You Need 
4 oz butter, softened 
4 oz butter-flavored vegetable shortening 
2 ounces granulated sugar 
8 ounces light brown sugar 
12 ounces bread flour 
1 teaspoon kosher salt 
1 teaspoon baking soda 
1 large egg 
1 large egg yolk 
2 oz whole milk 
1 1/2 teaspoons vanilla extract 
12 ounces semisweet chocolate chips


How You Do It
Cream the butter, shortening, and sugars together until light and fluffy (about 3 - 8 minutes). Beat in the egg and egg yolk, about 30 seconds. Add the milk and vanilla and beat another 30 seconds

Slowly add in the flour and mix until combined. Scrape sides of bowl. Add chips and mix until just combined.

Refrigerate for at least 1 hour.

When you are ready to bake cookies, preheat oven to 375*

Using a #20 disher, scoop dough onto a parchment-lined cookie sheet. 6 cookies to a sheet. Cook for 13-15 minutes, turning the tray at about 7 minutes. Let rest on sheet for 5 minutes then move to cooling rack.

Consume mass quantities.