Have you ever found the PERFECT chocolate chip cookie? Have you found one you like then stopped looking or trying others? We haven’t. At some point someone will say their recipe is the best and then you will feel inclined to try it. At least that happens here. I don’t think this qwest will ever end! So when we stumbled on The Chewy, we knew we had to try it. We have been watching Alton Brown lately in the Next Food Network Star and Good Eats (yes, reruns). He is great for Little Chef A especially because she is ALWAYS asking what each ingredient does for the recipe as a whole. I unfortunately do not know all the answers so I am learning a lot as well!
The first step is to melt the butter. I love that our mixing bowl is plastic which means we could melt butter without dirtying another bowl. Little Chefs C and D measured out the sugars and added it to the butter. We learned from Alton Brown the darker the sugar you use the chewier the cookie.
The Little Chefs showed us how to crack the eggs. Alton Brown says the egg white is the part that dries out the cookie. That is why he uses one egg and one egg yolk in the recipe, but does add a little more moisture with the milk.
The whisked eggs, milk and vanilla were then added to the butter mixture until incorporated.
The flour, salt and baking powder very carefully and slowly was added.
After eating a few of the chocolate chips the rest were slowly mixed into the batter. We do not eat raw cookie dough so it could safely sit in the refrigerator for one hour before baking.
Obviously something did not work out with these cookies. I’m sure they were not intended on being so flat. The only difference in ingredients is we did not have bread flour so we used AP flour. We did refrigerate the batter for one hour. Everyone loved the taste and chewiness. I would love to make these again with bread flour and see if that is the difference.
Recipe courtesy Alton Brown
- 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
1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
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. Chill the dough for 1 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. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.