3 Videos | Photo: The Chewy Recipe
Ingredients
- 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 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
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.
Notes
The darker the sugar you use, the chewier your cookies will be.
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By lou90
on May 16, 2013
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SO, SO GOOD AND TASTY! I normally hate to bake chocolate chip cookies because no matter what recipe I use the result is always, flat cookies. I decided to try yet another recipe because because my husband loves chocolate chip cookies, so I couldn't stop until I was satisfied with the results. Anyway, after looking over the recipe, I figured I better invest in a scale. Found one at Target on sale for about $11.00 (not electronic. Okay, so I am so impressed at the results because for the first time, the cookies are PERFECT every time I make them. I found that, as the recipe suggests, baking after refrigerating for an hour works, but it's even better if you can leave the dough in the fridge overnight. Turn on the oven, wait until it's at the suggested temperature, pull out the dough from the fridge and immediately spoon the dough onto the parchment lined cookie sheets, and in the oven they go. For best results, DO NOT let the dough get soft. Happy baking!
By Overcast
PA
on April 01, 2013
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My favorite chocolate chip cookie recipe. I make this whenever anyone asks for chocolate chip cookies. I don't eat dairy so if I make these for myself I use earth balance and any type of milk alternative. I usually use rice milk. Then I also substitute a 1/4 cup of flour with ground flax seed. I have tried the original recipe too. Either way you want to make it, it's still an amazing recipe.
By jravyking
on March 18, 2013
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Perfect. Alton Brown does most recipes by weight, not volume. If you do this w/ 12 oz by weight, it comes out perfect. 2-1/2 cups of flour comes out by weight to 12 oz.
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