Chewy Chocolate Chip Cookies

Alton Brown is a genius. These cookies are great. I was surprised by the use of bread flour, but they were great, so I will trust AB!! I found this recipe through another nestie that I chat with on the Nest. Thanks to Bridget over at http://crumblycookie.wordpress.com/, for her cookie comparison, I was able to finally get the puffy, chewy, not too cakey cookie I have been searching for. Her comparison is great and she explains the reasoning behind the 4 cookies she compared. I was always a Nestle Forever Fan, but now I am in LOVE with The Chewy by Alton Brown. They were huge, chewy, &very very tasty. Check out Bridget’s blog for other great recipes. She was also a great help to me when making pound cake. She takes the time to explain each step and the reasons behind some of the methods or ingredients. She is a great help in the baking world!! THANKS Bridget!

*Chilling the dough is very very key to not getting cookies that spread*

**KEEP YOUR EYE ON THEM IN THE OVEN..they can over bake very very easily!!**

ENJOY!

Ingredients:
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
1 egg yolk
2 tablespoons milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)-I used my large scooper by Pampered Chef..a 1/4 cup measuring cup works great too.
Parchment paper
Baking sheets
Mixer

Directions:

Heat oven to 375F.

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 ( I did for at least an hour), 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.

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