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.
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By Miss.Cherie
on February 02, 2012
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I registered to write a review:-. I made cookies from this recipe many times and I can say that this is the best, no fail cookie recipe ever! Before, I used recipes that made cookies harden after a few hours. But not this one- the texture is great even after many days! After putting from the oven, when they're still hot, chocolate chips are melting and they taste soo good! I usually add more chocolate chips that recipe suggests, because I'm a chocoholic. This is also a great cookie dough base recipe- next time I'm going to replace milk choc and use white chocolate, dried cranberry and oatmeal instead- I hope it will turn out equally great.
By Saveur Days
Cambridge, MA
on January 16, 2012
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The texture is just as promised: chewy and soft EVEN after it's cooled, which none of the other recipes I've tried thus far have delivered. The BF loved it so much without chips, he said it might be the best chocolate chipless chocolate chip cookie he's ever had.
Check out my post of about here on Facebook under Notes.
By alandsuegriffor...
cookeville, TN
on January 15, 2012
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This is the best cookie. I did add one tablespoon of espresso powder to see how that would taste. It, too, is very good. Maybe more of an adult (? cookie ---- really good with a glass of red wine........ I also add walnuts and pecans. Either way, the cookie always is very popular. They freeze well too.
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