The Chewy Chocolate Chip Cookie

I can't take credit for this one. This is a recipe from one of my favorite Food Network chef's, Alton Brown. He's "in the know" when it comes to chocolate chip cookies. I watched this Good Eats episode all about the beloved chocolate chip cookie a couple weeks back. I never knew there were so many variables to creating the perfect chocolate chip cookie. From the type of flour used, brown to white sugar ratio, even using melted versus softened butter all play a key role in finding your perfect cookie.

I made The Chewy earlier this week. The recipe calls for bread flour but I used regular all purpose and just gave it a whirr in the food processor to refine a bit more. They cookies turned out yummy, soft, and chewy. Just like Alton promised. This was all that was left by the next day.

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour I didn't have bread flour and used all purpose flour instead.
  
• 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

Hardware:

• Ice cream scooper (#20 disher, to be exact) I used a tablespoon to scoop the dough.
  
• Parchment paper
• Baking sheets
• Mixer

Directions

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. I dumped all the flour, salt, and baking soda in the food processor and gave it a few pulses to sift and refine the flour.

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. I did not chill the dough. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. I set my timer for five minutes and checked it every 5 minutes with total cooking time around 12 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Click here for Alton Brown's Printer Friendly Recipe directly from Food Network's site.

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