March 8, 2010
Chocolate Chip Cookies
Every time I’ve tried Alton Brown’s chewy recipe, I’ve been told they are “the best chocolate chip cookies ever”. Two tips to really hit the ball out of the park: buy fat, nice-quality dark chocolate chips, and, when you get to this step, try cooking the sugar in the melted butter for a couple minutes to enhance the cookies’ caramel flavor.
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups bread flour (all purpose will also work)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 1/4 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tbsp whole milk
- 1 1/2 teaspoons vanilla extract
- 2 cups 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. Pour the butter into a stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes. (You can also do this by hand to build some muscle.)
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. (You can skip this step if you’re hungry, but I think it makes the cookies better.)
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 let cool.
Posted by Sophie