CHEWY CHOCOLATE CHIP COOKIES

 

  • Cooking Time:
  • Servings:
  • Preparation 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)

Directions

  • 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.

Notes

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

Categories: Cookies 

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