Finally, a chocolate chip cookie you can eat the next day and not have to worry about it being hard as a rock! These cookies stayed amazingly chewy and great for dunking in some milk. I graciously took the recipe from Alton Brown. Seriously, the best chocolate chip cookies I have ever had.
Chewy Chocolate Chip Cookies
Recipe type: Dessert
Prep time: 75 mins Cook time: 14 mins Total time: 1 hour 29 mins
Yields: 24 Cookies
Serve warm with milk.
2 sticks unsalted butter
2¼ cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup sugar
1¼ cups brown sugar
1 egg yolk
2 tablespoons milk
1½ teaspoons vanilla extract
2 cups semisweet chocolate chips
Gather up all your ingredients and preheat oven to 375 degrees F.
Melt butter in saucepan over low heat.
Combine flour, salt, and baking soda in a bowl.
In a large bowl, pour melted butter and add the sugars.
Cream the butter with a mixer on medium speed.
Add the egg, yolk, milk, and vanilla and fully mix it together.
Slowly incorporate the flour mixture, adding a bit at a time and mixing it until combined and then repeat a couple of more times.
Add the chocolate chips and stir them in.
Wrap the dough and chill for at least one hour.
Using an ice cream scooper, scoop out dough onto a parchment paper lined baking sheet-6 per sheet.
Bake for 14 minutes or until golden brown.
Allow to cool if you haven’t already eaten all of them…