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 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.