My philosophy is that you should cook lean, but bake fat. I’ve tried countless chocolate chip cookie recipes over the ages but have never been completely satisfied until now. After looking all over the internet for the perfect chocolate chip cookie recipe, I’ve landed on Alton Brown’s “The Chewy”. This recipe is truly different than the rest as it calls for the butter to be melted as well as a high brown sugar to white sugar ratio, causing the “chewyness” of the cookie. I made these cookies for my coworkers and they were a hit!
INGREDIENTS
• 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
DIRECTIONS
1) Heat oven to 375 degrees F.
2) Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3) 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.
4) 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.
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