I don’t know what it is about the holidays but it just puts me in a baking mood! I’ve been trying to find the perfect cookie recipe and had wanted to try a few recipes out. I finally decided on Alton Brown’s “The Chewy”. I have read alot of reviews on it and people really like the outcome. Besides, I love watching Alton Brown, he’s one of my favorites on the food network!
I think it turned out great! I actually made really big cookies! I used the same size scoop that was stated in the recipe but I ended up with only 16 cookies instead of the 2 1/2 dozen. Maybe my scoops were too full. Oh well, it was still yummy! I also chilled the dough for about 4 hours and that really helped keep it from spreading too much.
- 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
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
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, then scoop onto parchment-lined baking sheets, 6 cookies per 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.