I know I know. Everyone has their own recipe. But Alton Brown makes the best. He takes the science to make great food and this time was no different. Bread flour is used in place of all-purpose flour because of its higher gluten content which creates a chewy texture. More yolk creates the chewiness as well and the higher content of brown sugar increases the moisture content.
Tip: I always freeze my dough balls in the freezer first. Two reasons: I don’t have to make them all at once so I can save some for later instead of instantly having 40 cookies for my family of 4. And I think the cookies turn out more evenly.
Chewy Chocolate Chip Cookies
mostly by Alton Brown
* 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
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. (Psst, I don’t sift!)
Pour the melted butter in the 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. I use a medium scoop from Pampered Chef and I believe it is 1.5 Tbs. This makes a great size “largish” cookie. (I like to freeze it first, but not necessary – I think it makes a better cookie when you freeze it.) Bake for 9-11 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.
Tastes great with Kirkland Vanilla ice cream in between two of them!