The Old-New Reigning Cookie

December 17th, 2009

Chewy Chocolate Chip

For some unexplainable reason that I never tried to figure out, I always had a hard time making chocolate chips cookies soft and chewy. They always turned out crispy once baked and then just hard after a couple of days. Well, after a few unsuccessful tries, I gave up my quest to create the perfect chewy texture and left it to the cookie masters who hide their baking secrets from us common people. But I finally found this recipe! And my life became a little better for it. Follow it exactly and you will end up with the best chocolate chips cookies every time. Power to the people!

Recipe: Chewy Chocolate Chip Cookies (Courtesy of Alton Brown)

Makes about 2 1/2 dozen

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

  • 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 for 1 hour or overnight.
  • Drop tablespoons amounts onto baking 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.

Chewy Chocolate Chip 2

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