Chewy Chocolate Chip

Chocolate Chip Cookies. Who doesn’t love a good chocolate chip cookie? It’s an all American Classic. So versatile and always so delicious the chocolate chip cookie wears many masks. The thin crunchy chocolate chip, the too many chocolate chip, the not so many chocolate chip, the thick under cooked chocolate chip, with nuts, with out nuts it meets everyone’s individual pleasure. With a serious chocolate chip cookie craving yesterday I set out to make the perfect Chewy Chocolate Chip cookie and in the end found success. Alton Brown’s “Good Eats” did an episode on the infamous cookie not long ago delving into the different characteristics and flavor. So it was Alton Brown who I went to for advice.

The Low Down on The Chewy

The Chewy

Ingredients

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

Hardware:

Ice cream scooper (#20 disher, to be exact)

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.

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. 

And the cookies are fantastic! Hands down the best cookies I’ve made. There wasn’t a single cookie left over. Of course they couldn’t have been as mouth-watering with out my own twist. I minced up 1 cup of walnuts super fine for flavor. When the walnuts are minced up fine its hard to notice their in the cookie, for the nut haters, and when they compliment the delicious flavor you can wow them with this delectable surprise. I found that the bread flour is crucial to the recipes success. The flour is what makes the cookie so dense and moist. Also, if you don’t have an ice cream scooper on hand, which I did not, you can shape the dough into balls about 1 ½ inch in circumference. Take the cookies out after 14 minutes even if they don’t look done, they are. Even one extra minute in the oven will dry your cookies out. Try this recipe with or without the walnuts, but definitely indulge!

Bon Appetit!!

Jillian <3