How many chocolate chip cookie recipes does a person need? I think this may be the 5th I am sharing with you… is that excessive? Probably. But I swear it’s a totally selfless thing… I’m doing it for you really! I am determined to find the very best chocolate chip cookie recipe out there.
I’ve tried:
- Pudding Packet Chocolate Chip Cookies
- Cooks Illustrated Original Chocolate Chip Cookies
-
Cooks Illustrated Perfect Chocolate Chip Cookies (with browned butter)
- NY Times Chocolate Chip Cookie (Haven’t shared these yet)
- THESE! Alton Brown’s “The Chewy” Chocolate Chip Cookies
Hmmm, it’s probably even more terrible of me to say that I truly liked each and every one of those recipes. How cruel of me to give you so many options without giving you an ultimate winning recipe. It’s just hard to disappoint me when it comes to chocolate chip cookies. I am much more decisive in my cupcake trials (chocolate, vanilla, and red velvet).
This is a great recipe in itself though. Kind of a pain since it calls for bread flour though. Before I really truly got into baking I would have actively avoided a recipe like this simple because of that. Most people don’t keep bread flour on hand and sometimes you just have a craving for chocolate chip cookies and need to bake them NOW. This recipe wouldn’t help those people in that situation. Sure, they could go to the store to get some, but that’s pretty inconvenient when you have a craving.
I realize that I listed a cookie recipe on there that I haven’t even shared with you yet. Not very nice of me. It’s on its way though, I’ve been trying to space them out so I don’t overwhelm you all at once with 5 chocolate chip cookie recipes. I think after that I will post a nice little chocolate chip cookie comparison post for you and give you my final say on which one I rate as my #1.
Alton Brown’s “The Chewy”
- 2 sticks (8 ounces) unsalted butter
- 2¼ cups (12 ounces) bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup (2 ounces) sugar
- 1¼ cups (8 ounces) brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons (1 ounce) whole milk
- 1½ teaspoons vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt and baking soda into a medium bowl. 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.
- 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 (this is VERY important).
- Preheat the oven to 375°F and place racks in the top third and bottom third of the oven.
- Scoop the dough into 1½-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.
The darker the sugar you use, the chewier your cookies will be.
adapted from Alton Brown
Tagged as:
chocolate,
chocolate chips,
cookies,
dessert
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