Chocolate chip cookie lovers fall into a couple of camps. Some people like them thin and crispy and other thick and chewy. I happen to like the latter when they come fresh out of the oven when they are crispy on the edges and still a little gooey in the middle. Savvy readers will notice that this particular recipe is adapted from The Chewy cookie from Alton Brown. The base recipe is the same, but I’ve modified it slightly by doing the portioning prior to chilling the dough. I usually make a double batch of these cookies and store the rest in the freezer. You can bake them from frozen too! Super convenient and great when still warm.
Print Recipe
CHOCOLATE CHIP COOKIES
Course: DessertCuisine: AmericanDifficulty: Intermediate18
cookies20
minutes15
minutesIngredients
2 sticks butter
12 oz bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 oz white sugar
8 oz brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Directions
- Heat oven to 375 degrees
- Melt the butter in a saucepan over low heat and allow to cool slightly.
- Meanwhile, sift together the dry ingredients: flour, salt and baking powder. In a small bowl combine the milk, egg, egg yolk and vanilla extract.
- Pour the melted butter in the bowl of a stand mixer along with the sugar and brown sugar. Cream the mixture together on medium speed. Once creamed, add the egg milk mixture and mix until combined.
- In 3 stages introduce the dry ingredients on low speed until well combined. Be sure to scrape down the bowl to incorporate all of the flour. Mix in the chocolate chips.
- On a parchment lined baking sheet portion out the dough with a #16 disher and freeze for 20 minutes. After 20 minutes move them to a zip top bag for later baking or else put them in the oven immediately. Only bake 6 cookies at a time. Bake for 14 minutes or until golden brown on the edges.
Notes
- Equipment needed: Stand mixer, #16 disher.
