The Chewy Chocolate Chip Cookie |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 30 |
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This recipe, with a small revision, is courtesy of Alton Brown. I think the bread flour makes the cookie much more 'substantial than the run-of -the- mill choc. chip cookie! I love the toasted walnuts in it, but toasted pecans would also be good a good choice. Read more . Watch the cookie carefully as it bakes and try not to overbake it. It's a great cookie, guys! Ingredients:
2 sticks unsalted butter (i use salted butter) |
2 1/4 cups bread flour |
1 teaspoon kosher salt |
1 teaspoon baking soda |
1/4 cup regular sugar |
1 1/4 cups brown sugar (i use light brown) |
1 egg |
1 egg yolk |
2 tablespoons milk |
1 1/2 teaspoons vanilla extract (i used 1 tsp. almond and 1/2 tsp. vanilla extracts) |
2 cups semisweet chocolate chips |
1/2 cup toasted, chopped walnuts (optional) |
hardware |
ice cream scooper (#20 disher, to be exact) (i used smaller scooper or a heaping teaspoon) |
parchment paper or silpat |
baking sheets |
mixer |
Directions:
1. Heat oven to 375 degrees F when ready to bake.
2. Melt the butter in a heavy-bottom medium saucepan over low heat.
3. Sift together the flour, salt and baking soda and set aside.
4. Pour the melted butter in the electric mixer's work bowl.
5. Add the white sugar and brown sugar.
6. Cream the butter and sugars on medium speed.
7. Add the egg, yolk, milk and vanilla and/or almond extracts and mixt until well combined.
8. Slowly incorporate the flour mixture until thoroughly combined.
9. Stir in the chocolate chips.
10. Chill the dough, then scoop onto parchment-lined (or use a silpat) baking sheets, 6 cookies per sheet.
11. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.
12. Rotate the baking sheet for even browning.
13. Cool completely and store in an airtight container.
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