Okay I know I say that X recipe is the best EVARZ!!!!! all the time. But seriously. This one really is. I’m not kidding. I’ve been dutifully testing at least 10 recipes on family and friends over the past year or so in an effort to find the most perfect chocolate chip cookie of all time. They’ve been good but not entirely perfect so the search raged on. That was until it dawned on me that Mr. King of Food, Alton Brown, might have the secret for me…and he did. Oh lord did he. I can’t possibly keep these on a plate for longer than 2 hours. Its a compulsion and everybody who happens to be in the house feels the need to indulge in “just one more” of these amazing discs of yumminess until they’re all gone and several diets are blown to smithereens.
There are a few things about this recipe that are different than a traditional chocolate chip recipe. First being that you melt the butter. I know, I was surprised too! Next that the brown sugar to sugar ratio is much higher. It really does give the cookie a chewy but still gushy consistency that leaves people swooning.
Not only that but its the only cookie recipe that I tried that not only uses milk, but also an egg + one egg yolk. I was surprised by this and, I’ll admit, a bit skeptical but I’m now a believer. But that’s not all! The biggest shock of this recipe is the use of bread flour. You heard me. Bread flour.
Being the amateur that I am I hadn’t even recalled seeing bread flour on the baking asile until I went looking for it but lo and behold there it was!
Just as a note, I like to make a assembly line as pictured above while I wait for the butter to gently melt. From left to right is the egg mixture, then the flour mixture and then last but certainly not least the chocolate chips. This makes it easy when it comes time to combine everything and keeps me from picking at the chocolate chips while I wait for the butter. But hey, you’ve gotta cut back somewhere when you know that you’ll be scarfing down at least 12 2 of these once they’re baked. Speaking of which I like mine simple, with a nice glass of milk.
The Best Chocolate Chip Cookies EVAR!
Originally “The Chewy” By 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
Hardware:
Ice cream scooper (#20 disher, to be exact) – If you don’t have a #20 disher, I use a tablespoon scoop and do two scoops per cookie and stack them like ice cream on one another.
Parchment paper/silpat
Baking sheets
1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat.
3. Meanwhile, Sift together the flour, salt, and baking soda and set aside.
4. Also, combine egg, yolk, 2 tablespoons milk and vanilla extract and wisk together.
5. Add the sugar and brown sugar to a mixing bowl and pour the melted butter in. Cream the butter and sugars on medium speed.
6. Add the egg mixture and mix until well combined.
7. Slowly incorporate the flour mixture until thoroughly combined.
8. Stir in the chocolate chips.
9. Chill the dough for roughly 5 minutes and then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
10. Bake for 14 minutes or until golden brown.
11. Store in an airtight container.
Enjoy guys!
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