I’m not a huge fan of baking and the meticulous measuring required for successful recipe execution. The fact that I’m not that fond of sweets in general just makes the whole process seem arduous and the reward insufficient. There are, however, a few things that are worth the trouble. This cookie recipe is one of them.
It’s adapted from Alton Brown’s “the chewy” cookie recipe. I had an intense need for delicious cookies a few months ago and no all-purpose flour on hand, so I started digging around the internet for a cookie that used bread flour instead. This recipe is odd as far as cookie recipes go – the butter is melted in advance, you use one egg and one yolk, and the dough is so wet it needs to be refrigerated for about an hour before it’s scoop-able. Also, Alton measures in weight and I don’t have a scale, so I’ve converted the measurements to the best of my knowledge.
The result is a cookie that’s crispy on the outside, chewy on the inside, buttery, chocolate-y, and generally ideal.
Here’s what you need:
2 1/4 cups of bread flour
1 tsp kosher salt
1 tsp baking soda
2 sticks butter, melted
1/4 cup sugar
1 cup brown sugar
1 egg yolk
2 Tbsp milk
1 1/2 tsp vanilla
2 cups semi-sweet chocolate chips
Here’s how to do it:
Whisk flour, salt, and soda together in a bowl and set aside.
Mix together butter and sugars until blended. Add egg and yolk, vanilla, and milk.
Slowly add the flour mixture to the butter and sugar mixture until incorporated.
Add chocolate chips and mix until reasonably distributed.
Chill dough at least one hour
Scoop cookies onto a baking sheet and bake at 375 for about 7-10 minutes, or until they are lightly brown around the edge and slightly underdone in the middle.