The Best Chocolate Chip Cookie in the World
Here's my recipe (or really Alton Brown's...with a change or two) for my favorite chocolate chip cookie.
Prep Time: 20 min Cook Time: 15 min Serves: 2 1/2 dozen cookies
2 sticks unsalted butter [MUST be butter...I used margarine once...they came out FLAT]
2 1/4 cups bread flour [I just use all-purpose]
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) [I use a table spoon]
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, 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.
[When I baked these with our old oven I had to lower the temp and shorter cooking time. Today with our new one, I just had to bake them to 10-11 minutes @ 375. I think the reason for the 14 minutes in the original recipe, is because the large ice cream scoop. So just really watch them!!]
Prep Time: 20 min Cook Time: 15 min Serves: 2 1/2 dozen cookies
2 sticks unsalted butter [MUST be butter...I used margarine once...they came out FLAT]
2 1/4 cups bread flour [I just use all-purpose]
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) [I use a table spoon]
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, 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.
[When I baked these with our old oven I had to lower the temp and shorter cooking time. Today with our new one, I just had to bake them to 10-11 minutes @ 375. I think the reason for the 14 minutes in the original recipe, is because the large ice cream scoop. So just really watch them!!]
