This recipe is from the Food Network and it's Alton Brown's chewy version. The flour used in this recipe is all bread flour. I could really tell a difference in the consistency of the dough. It seemed more elastic like. I did make 2 changes in this recipe, although minor, I changed the oven temp to 350 instead of 375 and I did not chill the dough - I didn't have time. But they came out wonderful. I used a really small scoop and so it made many many cookies and the cookies baked quickly. They are pop in your mouth size. The cookies definitely are chewy, not even the edges are crunchy on them. This recipe has near perfect reviews on the Food Network website. It definitely has a following. One of the unique methods in this recipe is that it starts with melted butter rather than just softened. That just makes the mixing of all the ingredients so very easy & quick. Everything incorporates so smoothly.
Recipe courtesy Alton BrownIngredients
- 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
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.