May 15th is National Chocolate Chip Day. Hooray!! I have been eager to make some chocolate chip cookies for some time so this is the perfect time to try a new recipe. This time we opted for chewy chocolate chip cookies. Chocolate chip cookies make me think of my mom, who modified the Tollhouse recipe so her cookies came out fluffier. Some like crisp cookies. I like mine soft and chewy.
This recipe got rave reviews from lots of people so I gave it a go, too. I love Alton Brown and the way he explains the science behind cooking. I figure if he can explain the method, he might just have a good idea for a recipe. His recipe is easy to put together and makes great cookies. Make sure to use bread flour and not all purpose flour. Bread flour will make your cookies (and other baked goods) come out chewier. I found that taking the cookies out when the edges were just browning made them perfect for me. I cut the cooking time to 10-12 minutes per batch. These cookies came out a winner with everyone at the house.
Alton Brown’s Chewy Chocolate Chip Cookie recipe
Yield: 36-48 cookies, depending on scoop size
- 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 – I substituted almond milk
- 1 1/2 teaspoons vanilla extract
- 2 cups chocolate, chopped or chocolate chips
What you’ll need:
- Ice cream scooper (#20 disher, to be exact) – I didn’t have this. I made scoop sized balls about 3″ across.
- Parchment paper or silpat mats
- Baking sheets
1) Heat oven to 375 degrees F.
2) Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3) 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.
4) 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.
These cookies were great right out of the oven, but even better the next day. They were the perfect mix of soft, chewy cookie without being too sweet, doughy or crumbly. You sometimes find soft cookies like these at a store, but now you can enjoy them without all the added preservatives and junk. Good, wholesome, homemade cookies that are delicious, easy and fantastic!
Can’t wait for cookies and just want yummy chocolate? Check out the incredible selection at Drexelius Chocolates.
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