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I decided to jump on the blogging bandwagon regarding the “Which is the Best?” question. I’m pretty sure I’ve found my answer to which is the best brownie, the Baked Brownie. Oh the Baked Brownie. But chocolate chip cookies, on the other hand, I have not had much experience making. I like my chocolate chip cookies to be chewy, soft, and gooey. I began my cookie quest with Alton Brown’s The Chewy chocolate chip cookie recipe partially because it was the most convenient (no 36 hour waiting periods or whatever) and I already had most of the ingredients at hand except bread flour.
The results were inconclusive. All the cookies ended up good but a little different due to several different reasons:
- I used 2 different baking sheets to bake the cookies out of necessity. They were different in size, shape, brand. One was bigger than the other so I had to place one sheet on the top shelf of my oven and one on the middle. Needless to say the cookies came out a bit different from each other depending on which cookie sheet they were baked on. Note: I need new half sheet pans!!!
- I did one batch with the dough I could fit on these 2 stupid baking sheets, and a second batch with the remaining cookie dough on one baking sheet. The second batch turned out more crispy around the edges and had less chocolate chips in it since it came from the bottom of the bowl.
Although the cookies were inconsistent, they were all still good (believe me, I tested one from each batch. Maybe more than once. Ooops.) They were soft and chewy with just the right thickness. They were a tad bit greasy but nothing too bad.
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Ingredients
- 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
Instructions
- Heat oven to 375 degrees.
- 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.
[…] To Bake: Alton Brown’s The Chewy My Favorite Chocolate Chip Cookies from Eat, Live, Run David Lebovitz’s Salted Butter […]
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[…] of the Cookies Still On Deck: Alton Brown’s The Chewy My Favorite Chocolate Chip Cookies from Eat, Live, Run David Lebovitz’s Salted Butter […]
Chewy middles are seriously the best thing on the face of the earth. I’m glad to see so many chewy lovers!
We’re good with chewy middle and crispy edge. No matter what they look like, we’ll eat ’em. These look great!
I made this too and love it! Chewy is the best.
Thank you!! Aren’t they the best? I’m craving one right now!
I stumbled across your blog and saw those cookies and they look SO good! I love CHEWY chocolate chip cookies!
Nestle Tollhouse cookie recipe is definitely delicious. Wouldn’t it be cool to bake all different chocolate chip cookie recipes and compare them?
My favorite chocolate chip cookie recipe is the Nestle Tollhouse. But, I haven’t tried these and I’m always looking for a better one. This sounds very similar to the Nestle one. How yummy – soft is definitely the way to go!
Thanks Sara! You are full of awesome links haha.
these look really good — i’m a chewy cookie guy all the way