Chewy Chocolate Chip Cookies

Hope everyone had a great holiday! 

It's sleeting outside which is making me lazy...but not lazy enough to not post some yum yum recipes!

Alton Brown's Chewy Chocolate Chip Recipe

I found a few cookie recipes on various sites but after reading several reviews and comments I asked myself...What Would Alton Brown Do? I stumbled across his recipe for "The Chewy", which included the Good Eats video clip explaining how to make it. Good thing I read the comments because it was noted that the recipe printed on the Food Network website is WRONG, and to follow the mentioned recipe in the Good Eats episode. Lesson to all: read the comments.

Yields: 2 dozen 

Prep Time: 20 minutes

Inactive Time: 1 hour

Cook Time: 30 minutes

This is your best friend.

You'll need:

• parchment paper
• 2 sticks unsalted butter
• 2 1/4 c. bread flour
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 1/4 c. sugar
• 1 1/4 c. brown sugar 
• 1 egg
• 1 egg yolk
• 2 tbsp. milk
• 1 1/2 tsp. vanilla extract
• 12 oz chocolate chips (yes, that's one bag -- side note: I prefer the chunky chips)

Directions:

This is a paddle attachment.
 It's meant to work with thick batters (cake, cookie...) 

1. Melt the butter in a saucepan over low heat. Set aside to cool slightly.
2. Sift together the flour, salt and baking soda into it's own bowl and put aside. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
3. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in small bowl. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
4. Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
5. Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
6. Scoop the dough into 1 1/2-ounce portions (I eyeballed it) onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through (I didn't actually do this...if you think you need to, go for it.) Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

And enjoy! My theory is: if you can read, you can cook. But baking comes with a little more practice and intuition...make sure when baking, you keep an eye on your treats and get a feel for how your kitchen appliances work. I'd take the cookies out as soon as you see a hint of golden edges...waiting for them to brown, you'll regret it. Happy baking! Next up, pumpkin squares.

<3 Katie