Lots of chips!
I've seen this recipe around and I've wanted to try it for a while, but we never seem to have enough butter when I feel like making them :P
I made them yesterday and they were soooo good. I don't think I chilled the first ones long enough, though. And I should have cooked them a bit longer, because they didn't get crunchy on the edges. The second ones to go in were amazing, though. They were crunchy on the outside and chewy on the inside and just totally amazing.
I adapted the recipe a little, because I'm very specific about chocolate chip cookies. I almost never eat them unless I make them. But I didn't change it too much. Sooooo... here is the recipe! :)
"The Chewy"
Adapted from Alton Brown
2 sticks unsalted butter (I used salted because that's what we had)
2 1/4 cups bread flour
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 teaspoon cinnamon
Directions:
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, cinnamon 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, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes** or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
I made them yesterday and they were soooo good. I don't think I chilled the first ones long enough, though. And I should have cooked them a bit longer, because they didn't get crunchy on the edges. The second ones to go in were amazing, though. They were crunchy on the outside and chewy on the inside and just totally amazing.
I adapted the recipe a little, because I'm very specific about chocolate chip cookies. I almost never eat them unless I make them. But I didn't change it too much. Sooooo... here is the recipe! :)
"The Chewy"
Adapted from Alton Brown
2 sticks unsalted butter (I used salted because that's what we had)
2 1/4 cups bread flour
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 teaspoon cinnamon
Directions:
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, cinnamon 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, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes** or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
I used a little more than two cups, and I used butterscotch, mini semi sweet chips, milk chocolate chips, white chocolate chips, toffee bits, and semi sweet chocolate chunks.
I think I cooked mine for closer to 10-12. Keep an eye on them.
This is my all time FAVORITE chocolate chip cookie recipe. I even like it better than the oh-so-coveted NY Times recipe. Your cookies look so good I feel like making this recipe right now, or just eating a cookie, actually. :)
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