My Favorite Chewy Chocolate Chip Cookies
As you may know, I’ve been hopping around a lot. My friends in Paris have a tendency to travel, and when they do, I’ve been raising my hand to volunteer to cat-sit/house-sit/whatever-sit for them. It’s a win-win: their pet gets fed, their house looks lived-in so it doesn’t get robbed, I get to see lots of different parts of Paris, and I leave freshly-baked chocolate chip cookies when I leave.
Chocolate chip cookies are my favorite thing to bake, so naturally I’ve gone through lots of recipes. But no matter how much I might mess around with ground oatmeal or brown butter or pumpkin purée or what-have-you, this is the recipe I go back to. Good ol’ Alton‘s got it right, as he so often has.
These cookies, like all chocolate chip cookies, are fantastic straight out of the oven. But the special thing about them is that they continue to be good, nay, I would even say better, for days after they’ve been baked. If you like a toothsome chew in your cookie, this is where it’s at.
I’ve recently learned that there are people in this world who will wake up in the middle of the night, hungry, and actually get out of bed searching for a snack. I have it on good authority that these cookies are excellent for those kinds of people, too.
- 1 cup unsalted butter
- 1/4 cup granulated sugar
- 11/4 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips or chopped semisweet chocolate
- Heateat the oven to 375°F (190°C); place oven racks in the top third and bottom third of the oven.
- Melt the butter in a microwave or in saucepan over low heat. Set aside to cool slightly. Beat together the melted butter and both sugars (on medium speed if using an electric mixer) for 2 minutes.
- Add the whole egg, the egg yolk, milk and vanilla extract to the butter mixture. Mix until thoroughly combined, about another minute.
- Add the flour, salt and baking soda to the wet ingredients and stir until incorporated, scraping down the sides of the bowl as needed. Add the chocolate and mix briefly to evenly distribute them throughout the dough. Refrigerate the dough for at least 1 hour.
- Scoop the dough into 2-tablespoon sized portions onto parchment-lined sheet pan. Bake for 9-12 minutes, rotating the pan halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before serving. Leftover cookies can be stored in an airtight container at room temperature.
Adapted from Alton Brown.
Music to cook by: I Hope That I Don’t Fall In Love With You [Tom Waits // Closing Time]