Chewy Chocolate Chip Cookies

This is the third recipe for Chocolate Chip Cookies that I've made in the past month, and this one gets the blue ribbon.

Jordi was here to help... and these surely turned out better than the butter spritz press cookies we attempted earlier in the week!

A perfect combination of a soft and chewy cookies that's a bit crunchy on the edges - delicious! The only bad thing about these cookies... I can't stop eating them!!

I followed the recipe exactly as it states, and the #20 scoop made the perfect size cookies. Yum! Wesley gave his seal of approval...




Alton Brown's Chewy Chocolate Chip Cookies
Yield: 2 1/2 dozen

Ingredients
* 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
* 1 egg yolk
* 2 tablespoons milk
* 1 1/2 teaspoons vanilla extract
* 2 cups semisweet chocolate chips

Hardware
* Ice cream scooper (#20 disher, to be exact)
* Parchment paper
* Baking sheets
* Mixer

Directions
Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

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.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 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.