More Great Recipes: Cookies

Chewy Chocolate chip cookies


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Member since 2010

Serves | Prep Time | Cook Time

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 (variation: white chocolate and pecans - 1 cup each)


Hardware:


Ice cream scooper (#20 disher, to be exact)


Parchment paper


Baking sheets


Mixer


Directions


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.


Pairs Well With


Notes

from Good Eats Alton Brown. I modified to also do this same recipe with pecans and white chocolate - yum.

Different from the standard recipe, I gotta try this one. Too bad I just sent hubby to hunting camp with a batch of chocolate chip cookies, I would have loved to have sent these.

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