Chewy Chocolate Chip Cookies

Known as “The Chewy,”  by Alton Brown, these cookies are exactly that.  They stay chewy for several days after baking!  I don’t know about you, but it seems like several recipes for chocolate chip cookies turn into rocks 2-3 days post baking!  These do not, they remain delicious!  I’ll definitely be making them again.

DSC01261

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

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1 Comment (+add yours?)

  1. Jennifer
    Jul 23, 2009 @ 19:16:10

    I love Alton Brown. I happen to have a bag of bread flour on hand so I’ll have to make these. Chewy CCC’s are my favorite.

    Reply

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