The Chewy

I have a problem… I have a problem with chocolate chip cookies. Thankfully my husband loves that I have a problem with chocolate chip cookies. I LOVE trying new chocolate chip cookie recipes, I love comparing them, seeing the differences, picking out my favorites, and reasons why.

I first saw this on some blogs. Then I realized I haven’t made chocolate chip cookies for a while, I decided this was the recipe to try as it used bread flour instead of regular. I made these last week, but Adam and I managed to eat almost the whole batch without pictures being taken. This time I made them for our trip to Iowa to visist his family.

These are one of my favorite cookies. I think it’s a tie between The Chewy and The Ultimate Chewy and Soft Chocolate Chunk Cookies. These are the perfect chocolate chip cookie in my eyes, soft middle, little crispy around the edges, lots of chocolate chips and wonderful flavored dough.

The Chewy (From: Alton Brown)

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

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.

Tagged as: Cookies