I make the Alton Brown Chewy Chocolate Chip Cookies for people who like their cookies dense, chewy and kind of soft (but not cakey). The recipe calls for bread flour. With all the other recipes out there I tend to forget about this one, but it really is a crowd pleasure thanks to the texture.
Alton Brown's "The Chewy" Chocolate Chip Cookies
- 230 grams unsalted butter
- 330 grams bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 56 grams granulated sugar
- 224 grams light brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet or bittersweet chocolate chips
- Melt the butter in a medium saucepan over low heat. Let it cool slightly.
- Meanwhile, mix together the flour, salt, and baking soda; set aside.
- Pour the slightly cooled melted butter in a mixing bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed of an electric mixer. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
- Add the flour mixture and stir by hand until thoroughly combined. Stir in the chocolate chips. Chill the dough just until it is thick enough to scoop, then using a 1/4 cup measure, drop big gobs of dough onto a parchment lined plate or cookie sheet and let the gobs of dough chill for several hours or until very firm.
- Preheat oven to 375 degrees F. Arrange chilled dough gobs about 6 per sheet.
- Bake for about 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.