I mentioned the chewy back when I made the M & M cookies. I had wanted to originally make these but darling husband came back without semi-sweet chips. Alton Brown, the scientist behind baking, did an experiment on the Nestle Toll house Recipe creating three different versions. The Puffy, The Thin, and The Chewy. I was intrigued when I saw this on another blog and knew I had to try this version.
I had made these once before with regular all purpose flour, and thought they were absolutely delicious. They remained “chewy” for a long time and had the perfect consistency. This time around I made the cookies with the bread flour as the recipe suggests. It gave a lot of life to the cookie. There definitely was some rising action on these cookies. They were absolutely delicious and may be my go to chocolate chip cookie recipe since they make for an impressive presentation. I did have to adjust the baking time on them since I thought 14 minutes was a bit too long and I tend to like my cookies a little under done. Now we will see if this recipe beats out the NY Times Chocolate Chip Cookie when I get around to making those.
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What you’ll need:
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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
What you’ll do:
Pre-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 to a bowl and add both sugars. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Incorporate the flour mixture a little at a time until combined. Stir in the chocolate chips.
Chill the dough (I only did this for about ten minutes), then scoop onto baking sheets, I fit about 9. Bake for 10-12 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.
Source: Alton Brown