I am an avid fan of Alton Brown, and was lucky enough to get a copy of his book, Good Eats: The Early Years, which I am determined to cook my way through. Ever since the episode, “Three Chips for Sister Marsha,” “The Chewy” has been my go-to chocolate chip cookie recipe. Granted, it’s just a remix edition of the Nestle Toll House recipe that was previously my go-to recipe, but the changes my beloved Alton makes to it result in a chewy, soft, delicious cookie.
2 sticks unsalted butter
2 1/4 C. bread flour
1 tsp. kosher salt
1 tsp. baking soda
1/4 C. white sugar
1 1/4 C. brown sugar
1 egg yolk
2 Tbs. milk
1 1/2 tsp. vanilla extract
2 C. semi-sweet chocolate chips
Melt the butter in a saucepan over low heat.
Sift together the flour, salt, and baking soda on a paper plate, set aside.
Pour the melted butter into the bowl of a stand mixer fitted with the paddle attachment.
Add the sugars to the butter and cream together on medium speed.
Add the egg, egg yolk, milk, and vanilla to the butter mixture and mix until well combined.
Slowly incorporate the flour mixture until combined.
Stir in the chocolate chips.
Chill the dough for one hour.
Heat the oven to 375 degrees.
Drop the cookie dough onto parchment paper lined cookie sheets, 6 cookies per sheet.
Bake for 15 minutes, or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheets for even baking.
Cool completely, store in an airtight container.
Source: Good Eats: The Early Years, by Alton Brown