This is not your usual chocolate chip cookie recipe. I decided to try the recipe because it sounded interesting and I was curious what it’d taste like. I think the main difference from a typical recipe is the melted butter and the use of bread flour. These two things give the cookie a soft, chewy texture. I liked how this recipe turned out but I prefer a slightly more crispy chocolate chip cookie so I’m not sure if I would make it again. It’s important to follow this recipe exactly as it’s written below in order to get the soft and chewy texture.
This recipe is adapted from Alton Brown.
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 2 1/2 dozen cookies
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
- 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
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.