I found the cookie recipe in the blog: Confections of a Foodie Bride. It's an Alton Brown recipe and they're called the Chewy Cookie, they're super yummy but not all that chewy. I imagined chips ahoy chewy but didn't end up with it. Really that's ok with me because I was never a huge fan of the ultra chewy guys--John gulped those puppies down when we were kids but I've always been the decadent crunchy cookie girl. These bad-boys are somewhere in the middle. They didn't flatten like I think they should have and I burnt the first batch; the recipe says 15 minutes at 375 but my oven is the oven from hell (I mean that in a good way) so they only needed 10 minutes at 350. hot hot hot. Oh and they were a wee bit salty tasting if you ask me (that's likely because I used salted butter instead of unsalted like it says to). I think my friend the Kitchen Aid mixer might have over whipped the dough and that could be why they didn't squish down. I get all caught up in watching that KA mixer when it's going like hell and sometimes I forget the power of the beast. Yes I'm a loser with a thing for my KA mixer, I've wanted that sucker since I was 12 years old; my mom and a pile of my fabulous family members went together and bought it for me for my shower gift! LOVE IT. Anyways, Mike thought these were super yummer cookies and he's a damn good judge of cookies. I should note that "super yummer" may not have been his exact words. I'll make them again... maybe add some peanut butter next time.
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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
- Heat oven to 375 degrees F. (350 for me)
- 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 (10 for me), checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
- Cool completely and eat a pile before storing in an airtight container.