Chocolate Chip Cookies
On our quest to find the perfect chocolate chip cookie, we have focused on the Chewy, by Alton Brown. As of right now, we haven’t branched very far, but we will when this recipe has been absolutely perfected…or not because every time we seem to make it, the outcome changes.
Before we went on our little road trip, I cooked up these beautiful looking treats for Geoff one night. I don’t think we will ever get sick of making ccc’s because they (almost) always deliver. This recipe is from Alton Brown with a few little faraway adjustments which add to the depth of the texture and deliciously buttery and crunchy texture of that perfect chocolate chip cookie we all have dreams about producing (well I know I do).
2 1/4 c bread flower
1 tsp baking soda
1/2 tsp salt
2 sticks of butter
1 1/4 c brown sugar
1/4 c sugar
1 egg yolk
1 1/2 tsp vanilla extract
2 tbs milk
1 1/2 c semi/bittersweet chocolate chips
Preheat oven to 350 F *
1. Melt the butter in a pot over medium low heat
2. Sift together first 3 ingredients and set aside
Pour melted butter into mixing bowl then add both sugars. Cream butter and sugars together on medium speed.
Add egg, yolk, vanilla and milk once the butter is thick and lighter in colour. Mix until texture is consistant
Slowly but surely, add the flour mixture until well combined.
Add the ‘piece de resistance’, the chocolate chips!
note: we found milk chocolate chips a tad sweet for this cookie. Our favorite is Ghiradelli’s 60% dark chocolate chips
7. Tray up and bake (bake times vary) or place dough in the fridge to cool for up to 3 days
*Try fiddling with your oven, the original recipe called for 375 but my cookies got too browned and the outside was 100% crispy so I knocked it down to 350