The recipe is not unlike this one but uses all bread flour. What I really liked about these cookies, is that they were still chewy and delicious days later.
I made the cookies a bit smaller than what AB suggests and baked for about 10 min and at 350 instead of 375 (I have to be extra careful with my oven since it is crazy and likes to lie). They were insanely gooey and rich out of the oven, and still rich and chewy the next day.
My only complaint is that they might have been a tad too greasy. I think next time I will cut down on the butter by about 1/4 cup. Aside from that, I think this might be my new favorite Chocolate Chip Cookie recipe. If you are looking for the perfect Chocolate Chip Cookie, I highly recommend this one!
Alton Brown's Chewy Chocolate Chip Cookies
- 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
1. Heat oven to 375 degrees F (I baked at 350).
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 (I chilled it for about 1 hour), then scoop onto parchment-lined baking sheets, 6 cookies per sheet (mine were smaller so I fit about 8 per sheet). Bake for 14 minutes (I baked for about 10 mins) 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.