Happy Sunday! It’s been a few days after finishing my juice cleanse and I am back to eating my regular foods. I really missed Greek yogurt so I've been having that a lot! I was also in the mood today for a good ol fashioned chocolate chip cookie! I remember hearing about Alton Brown’s famous ‘The Chewy’ cookie recipe and so I decided to give it a try. I bought all of the ingredients at the new Target store that finally opened up here in Canada. Slowly all of the big stores in the states are making its way to Canada and I am just waiting for a Trader Joe’s now! I really liked Target though, I would've spent a good hour browsing around in there but because it was opening week It was a bit of a mad house.
These famous cookies are made with bread flour and A LOT of butter. I made them just to try the recipe out and then gave the batch to my sister to take home. If I had them sitting in my kitchen I would probably eat them all and I didn't want that to happen haha. These cookies take a little longer to prepare compared to your average choco chip cookie and that’s because the dough needs to chill in the fridge for about an hour. Other than the waiting time, it’s a fairly simple recipe and the end result was pretty good. The cooking time though seemed to be a bit off as my first batch turned out a little overcooked so I would leave these guys in for about 12 to 13 minutes rather than 15. Also be sure to spread the dough far apart on the cookie sheet as they spread out a lot while cooking. Overall a really good chocolate chip cookie recipe, but I am on a quest to find better!
‘The Chewy’ Chocolate Chip Cookie
Recipe by 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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
In a small saucepan, melt butter over low heat. Set aside to cool slightly. Sift together flour, salt, and baking soda onto a paper plate. In a stand mixer fitted with the paddle attachment, mix butter, granulated sugar, and brown sugar on medium speed for 2 minutes.
Meanwhile, whisk together whole egg, egg yolk, milk, and vanilla extract in a measuring cup. Reduce mixer speed and slowly add egg mixture. Beat until thoroughly combined, about 30 seconds. Using the paper plate as a slide, gradually pour in flour mixture, stopping 2 times to scrape down the sides of the bowl. Once flour is worked in, decrease speed to “stir” and add chocolate chips. Chill dough for 1 hour.
Preheat oven to 375° and place racks in the top third and bottom third of the oven. Line 2 half sheet pans with parchment paper. Scoop dough into 1 1/2 oz. portions (about 2 Tbsp.) onto prepared pans, 6 cookies per sheet. Bake two sheets at a time for 15 minutes, rotating pans halfway through. Remove from oven, slide parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.