'The Chewy' Chocolate Chip Cookies
From the Prophet Alton Brown
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Hardware
Ice cream scooper, No. 20 (1.6 ounces)
Parchment paper
Baking sheets
Mixer
Ingredients
2 sticks unsalted butter
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2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
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1/4 cup sugar
1 1/2 cups light brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
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2 cups chocolate chips (I prefer Ghirardelli's Semi-Sweet or 60% Cacao Bittersweet chips)
Mixing
1. Melt the butter in a heavy-bottom, medium saucepan over *low* heat.
2. Sift together into a bowl the bread flour, kosher salt, and baking soda; set aside.
3. In a large mixing bowl, add the sugar and brown sugar.
4. Add the melted butter to the sugars. I prefer the butter to be still warm, to help dissolve the sugar.
5. Cream together the sugars and the butter on medium speed. I suggest using a full electric mixer or an electric hand mixer.
6. Add the egg, egg yolk, milk, and vanilla extract to the sugar-butter mixture. Mix until well combined.
7. Slowly incorporate the flour mixture until combined thoroughly. I prefer to sift the flour mixture (again) into the mixing bowl in increments of 1/4 cup.
8. Stir in the chocolate chips by hand.
9. Chill the dough in the refrigerator. I like to chill the dough for about 30 minutes.
In the meantime
10. Heat the oven to 375 degrees F (190 C).
11. Cut parchment paper to line the baking sheets.
12. Clean up the place a little.
13. Browse polanoid.net and vote for my pics.
Baking
14. Scoop dough onto a baking sheet using a number-20 ice cream scoop (size about 1.6 ounces). Here the Prophet Brown suggests 6 cookies per sheet, but I try to fit as many as possible. Put dough back in refrigerator to chill; I like to keep the dough chilled while the cookies bake.
15. Bake the cookies for 8-9 minutes. This is where it may vary for some people. My greatest success for "chewiness" is baking the cookies for 8 minutes. After the first 4 minutes, I like to rotate the baking sheet for even browning.
16. After baking, remove the baking sheet from the oven. The cookies may still be "gooey." Let the cookies cool on the sheet for 1 or 2 minutes before removing them. This prevents the cookies from tearing. Remove cookies from the sheet onto a cooling rack. I just reuse the same parchment paper for all the cookies.
17. Store baked cookies in an airtight container.
18. Eat cookies and visit polanoid.net and vote for my pics.
