Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

I am on a quest for the perfect chocolate chip cookie. I am from the school of thought that believes that cookies should be slightly crisp on the outside and chewy in the center. My go-to source when searching for the best of the best recipes is foodnetwork.com, duh! Before choosing a recipe to try, I have to read the reviews. While I prefer to try recipes with a five star rating, I will sometimes, although very rarely settle for a four star recipe. You really have to take the recipe reviews with a grain of salt – not everyone can be trusted to leave an unbiased review and you certainly can’t trust that everyone has the same experience in the kitchen. The recipe I found for The Chewy was created by Alton Brown (and it was given a five star rating –win!). I have seen several of his shows and I trust his culinary knowledge. As I reviewed the ingredients list, the first thing that jumped out at me was that this cookie recipe calls for bread flour. Bread flour contains more gluten than all-purpose flour which will give the cookies a tenderer, chewier texture. I did not have the size #20 ice cream scooper that was suggested for measuring the dough, so I used a tablespoon sized scooper instead. I reduced the baking time to 10 minutes and I ended up with 57, perfectly sized cookies. These cookies were so buttery and delicious that I could have omitted the chocolate chips and they would have been just as satisfying. The cookie had a very thin, slightly crispy outer layer that melted in your mouth, while the inside was chewy, tender and moist. The ‘meat’ of the cookie tasted buttery with the slightest hint of salt, luscious vanilla and an oh-so light molasses flavor from the light brown sugar – pure heaven! This recipe will surely become your go-to chewy chocolate chip cookie recipe.

Chewy Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 sticks unsalted butter (8 oz)
  • 2⅔ cups bread flour (12 oz)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup granulated sugar (2 oz)
  • 1 cup light brown sugar (8 oz)
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons whole milk (1 oz)
  • 1½ teaspoons vanilla extract
  • 1½ cups semisweet chocolate chips (12 oz)
Instructions
  1. Melt butter in the microwave or in a saucepan, allow to cool slightly
  2. Sift together flour, baking soda, and salt. Set aside
  3. In a stand mixer with the paddle attachment, cream the butter and sugars on medium speed, about 2 minutes
  4. Whisk together the whole egg, egg yolk, milk, and vanilla extract.
  5. Reduce the mixer speed to low and add in the egg mixture, beating until thoroughly combined.
  6. Slowly add in flour, scraping the sides of the bowl as needed.
  7. Once the flour is incorporated, add in the chocolate chips.
  8. Chill the dough for at least 1 hour, but up to 24 hours.
  9. Preheat oven to 375 degrees.
  10. Using a tablespoon-sized cookie scoop, place cookie dough on cookie sheet, spacing 2 inches apart.
  11. Bake for 10-12 minutes, or until edges are golden and the middle is puffy.
  12. Allow cookies to cool slightly on the cookie sheet before moving to a cooling rack to cool completely.

 

 

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