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Thick
and Chewy Chocolate Chip Cookie Recipe
Recipe by Alton Brown
Makes 2-1/2 dozen |
Using a recipe written
specifically to make a thick and chewy chocolate chip cookie makes a
big difference in the outcome. This recipe promises to do just that. See
also recipes for
Puffy and Thin Chocolate
Chip Cookies. |
The best chocolate chip cookies I have ever made were with
Alton Brown's recipe. He starts with melted butter and uses bread flour which
works well. Try this in your recipe, these cookies don't last very long around
here!
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
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
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.
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