Alton's Choco Chip Cookies (The Chewy)

by Heather on April 25, 2010

Ooooh, another chocolate chip cookie! This is one of the recipes I was super excited to try and I had been on the hunt for bread flour, or at least trying harder to remember to buy it when I was at the grocery store. I ended up finding it easier than I expected at Lucky, and I was in luck because it was on sale for $1.50. If you are wondering what exactly bread flour looks like, this is the one that I bought:

Pretty simple looking, right? Bread flour definitely made a major difference in these cookies for me. The amount of chewiness was spot-on; don’t let the darker shade of the cookies fool you into thinking you overbaked them (it’s just from the higher ratio of brown sugar to granulated)! Alex and I love Alton Brown’s Good Eats. It’s one of (if not, the only) the cooking shows that we actually both enjoy and are able to stay entertained through the entire episode. Since Alex likes all the scientific background Alton discusses and I just think he’s funny and creative, it works. Alton also gives a recipe for crispy cookies, but I’m not into crispy chocolate chip cookies, and I don’t think I know of anyone who is. SO, for now, I’m going to keep experimenting with chewy ccc’s and see what else I can discover :) But, as of today, these have definitely been the BEST!

Alton Brown’s The Chewy, adapted from The Food Network

1 cup unsalted butter, room temperature

2 1/4 cups bread flour

1 teaspoon salt

1 teaspoon baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk (I used fat-free)

1 1/2 teaspoons vanilla

2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in a large 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 or ungreased baking sheets, about 2 inches apart. Bake for 10 to 12 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.

{ 9 comments… read them below or add one }

Memoria April 26, 2010 at 12:43 pm

This is my top 2 favorite CCC recipe. I use that bread flour, too. I have also used the King Arthur’s bread flour. Great photo!!

Danielle April 26, 2010 at 2:09 pm

Okay – you gotta stop with the chocolate chip cookie recipes. It makes me always want to make them AND EAT THEM. :)

Maria April 26, 2010 at 3:45 pm

I really like these cookies. Great photos!

the domestic mama April 27, 2010 at 2:36 am

You got me at the photo! I found your site through foodgawker (congrats) and I will be checking you regularly. (yay!) Havw a great day!

Rick April 28, 2010 at 3:28 am

Somehow, they even look chewy in the photo! Amazing!

bittersweetsugarandsarcasm.blogspot.com

megan April 28, 2010 at 5:11 am

I’m always looking for chewy chocolate chip cookie recipes! These are next on my list!

DessertForTwo April 29, 2010 at 10:40 am

Thanks for the sweet comment on my site! I’m really enjoying your site. Thanks for all the links to good cookbooks, especially Cake Doctor and Hungry Girl–they’re both new to me! Thanks for sharing! :)

Jewel April 29, 2010 at 5:36 pm

These are to die for! This recipe is going straight into my favorites box and will be made again and again. The key is to underbake just a tad. Perfect with a glass of cold milk. Thanks for sharing.

celleny May 13, 2010 at 6:01 am

i made these last night! (i think i liked them more than the ones i tried the night before from cooks illustrated…that recipe called for melting the butter first too)…with both recipes i had trouble incorporating the chocolate chips even though i had put them in some flour first…is it the melted butter factor? that was the only snag i hit when making these…and even then they still come out tasty! :)

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