Alton Brown's "The Chewy" Chocolate Chip Cookies
Adapted from a recipe by Alton Brown, bread flour gives these cookies a nice shape -- solid on the outside and kind of soft and dense throughout. They're chewy rather than crunchy, but shouldn't be cakey.
Servings 24 cookies
Cost 5
Ingredients
- 2 sticks unsalted butter (230 grams)
- 2 ⅓ cups bread flour (330 grams)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup granulated sugar plus an extra teaspoon (56 grams)
- 1 cup light brown sugar plus a tablespoon (227 grams)
- 1 large egg
- 1 large egg yolk
- 2 tablespoons whole milk (28 grams)
- 1 ½ teaspoons vanilla extract
- 2 cups semisweet or bittersweet chocolate chips
Instructions
- 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 ¼ 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.