Monday, March 1, 2010
Favorite Chewy Chocolate Chip Cookies
Its really depends on my mood as to what type of cookie I crave–whether crispy, chewy, or cakey. For times when I’m craving a chewy cookie, this is the recipe I use. This recipe calls for bread flour and melted butter, which helps to produces a nice big chewy cookie.
This is a great base cookie recipe and lends itself well to mix-ins other than just chocolate chips. I used some Valentine’s Butterfinger candy that I got on sale instead of the chocolate chips. I also find this recipe easier than recipes that call for softened butter simply because I never have softened butter on hand when I want to make cookies. I usually try to soften it in the microwave but end up half melting it anyway. If you are a fan of chewy cookies, I suggest you give this recipe a try–you won’t be disappointed!
Chocolate Chip Cookies
From Alton Brown
Makes 2 1/2 dozen
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 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.