Tall glass of milk, required.The Chewy, a chocolate chip cookie recipe
makes ~30 large cookies
2 sticks unsalted butter, melted
2 1/4 c. bread flour
1 tsp. kosher salt
1 tsp. baking soda
1/4 c. sugar
1 1/4 c. brown sugar
1 egg yolk
2 Tbsp. milk (I used skim)
1 1/2 tsp. vanilla extract
2 c. semisweet chocolate chips (I used 1 1/2 c. semisweet, and 1/2 c. milk choc chips)
1. Heat oven to 375 degrees F. (Read further! I did this after chilling the dough for a while.)
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. 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.
4. Chill the dough (I chilled for about an hour), then scoop onto parchment-lined baking sheets, 6 cookies per sheet, using an ice cream scoop (yes, I mean ice cream scoop, ideally a #20 according to Alton). Bake for 14 minutes or until golden brown (mine needed 12 min), checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.,
Yum! A great chocolate chip cookie recipe, no complaints from this camp! Please note: There are 3 things (in my opinion) that are special about this recipe. 1. The butter is melted, not softened. 2. It calls for bread flour. All-purpose flour is not the same thing. Use AP, and the chewiness is not guaranteed. 3. You must chill the dough before baking. This helps to keep the cookies from spreading. If you are impatient, you might end up with a Thin instead.