So clearly, every time I try a new chocolate chip cookie recipe, I think it's better than the last recipe! But seriously? This is the PERFECT cookie. It is SO good...I'm salivating just thinking about them. Do yourself a favor and whip these up!! The bread flour makes for a perfectly chewy cookie that everyone will love. (At least everyone that tried this batch loved them!) And you don't have to have room temperature butter! You get to melt it and not wait around! (I never plan ahead and am always waiting for butter to soften. Ugh.)
I had a partial bag of bittersweet chocolate chips and a partial bag of milk chocolate chips, so I used that combo and it worked out so well. I would do that again, definitely.
P.S. The cookies were so good that I forgot to take any additional pictures after the cookies cooled. Oops!
from Alton Brown via The Food Network
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
1. Heat oven to 375 degrees F.
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.
4. 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.
5. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
6. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.
7. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.