bakin' and eggs

It’s official – we have a new favorite Chocolate Chip Cookie recipe. I was looking to try a recipe other than my old Tollhouse standby. I ended up going with Alton Brown’s “The Chewy” because of the great reviews. Brandon and I loved these cookies and he requested that this become our new go-to chocolate chip cookie recipe.

I love how fast chocolate chip cookies come together – you can whip up a batch in no time. The only time consuming part is preparing and baking the batches. I see no reason to buy cookies when you can make something this delicious at home!

The recipe calls for bread flour and melting the butter – both different from your average chocolate chip cookie recipe. I followed the directions with no modifications and suggest you do too. Whatever you do, be SURE to chill the dough for at least 30 minutes before baking. Also, watch the baking time. I like my cookies soft and usually undercook them by a few minutes (they will not look done when you take them out).

Try these now! And let me know what you think. Better than Tollhouse???

The Chewy
(Recipe source Alton Brown)

Ingredients:

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

Directions:

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 for at least 30 minutes.

Heat oven to 375 degrees. (My oven is hot and I had to turn it down to 350 after the first batch)

Scoop onto baking sheets, 6 cookies per sheet (pretty decent sized scoops). Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. They may be done in 10-12 minutes – watch them!!! Cool completely on racks before storing in an airtight container.