I’ve been striving to create the perfect chewy chocolate chip cookie for a long time now (and previously always failed) and these ones, as ugly as they look, are pretty close!
I fully intended to use Alton Brown’s The Chewy Recipe, and I mostly did but I skipped a few details because I’m lazy.
Here’s the original recipe and I added my alterations in parentheses.
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. (At this point the dough looks very watery and not doughy at all but do not fear it will solidify as it cools!) Chill the dough for 1 hour. (I don’t think I left it a whole hour)
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. (I paid no attention to this, hence the ugly cookies. I didn’t weight the portions and I did more than 6 to a pan so they spread and conjoined. NBD! The larger cookies took 15 mins, the smaller ones only 10 mins) Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
The darker the sugar you use, the chewier your cookies will be.
The cookies spread and turned out pretty flat but not crunchy at all since they weren’t overcooked.
Seriously delicious.. Try it!