Alton calls this recipe "The Chewy" (for all the foodnetwork.com lovers out there =) This recipe is the yummiest chocolate cookie recipe I've ever made. I have made these cookies time and time again, and without fail, the moment they hit the table, they're gone! This is a definite crowd pleaser and after all the requests I've had for this recipe, I figured I would share it with everyone at once. If you're a nestle cookie kind of a girl (or boy) then you don't know what you're missing! This is a whole new level of cookie ;) My only tip: follow this recipe to a tee and you can't go wrong - Happy Eating!
"The Chewy" courtesy Alton Brown
- 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
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
Heat oven to 375 degrees F. (or if you have a crazy hot oven like mine, I preheat it to 350)
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. (Make sure they're creamed, not just mixed. You'll know when it's creamed because it should grow in volume, lighten in color, and form soft peaks.) 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. (Again, my oven is super hot so I only need to cook mine for about 8 or 9 minutes.) Rotate the baking sheet for even browning. Cool completely and store in an airtight container.