Chocolate Chip Cookies

Chocolate Chip Cookies. I consider them an additional food group, right next to pizza. I grew up on chocolate chip cookies and to be honest, they fuel me at least once a week. I’m addicted.

Needless to say, I searched and searched for the perfect chocolate chip cookie – soft and chewy with a little golden rim of crunchiness.

I like my cookies flat and soft, a typical bakery-style cookie. It took me years and multiple recipes to finally set my heart on one. Earlier this summer I was tired of average cookies and had had enough. I tested a new recipe weekly, and once I found the one, I continued testing the processes. I found a winner.

I take zero credit for this recipe. I’d love to be able to say that I developed my own fabulous chocolate chip cookie recipe, but after finding this one I’m not sure if I ever will. Credit is due to Alton Brown and all of his baking magic. My very first blog post was actually an Alton Brown recipe. I love the guy and all of his recipes. He knows what he’s talking about and makes it easy for everyone to understand.

The difference of this recipe from others is that is contains bread flour instead of regular all-purpose flour and a higher amount of brown sugar. Bread flour makes its items chewier, while brown sugar provides a deeper flavor. The marriage to a perfect cookie.

As perfect as this recipe is, I did change some of the baking procedure. Keep in mind, every oven is different and more often than not, your temperature is probably not reading correctly. This means things bake differently in almost everyone’s ovens. I chose to scoop my cookies immediately, smash them down, and freeze them for a minimum of ten minutes before baking. This let me achieve the perfectly soft and golden consistency I had been looking for.

One last word of advice for you all – I never ever measure out my chocolate chips. I throw in handfuls until I’m satisfied. Up until recently, I would only really vary my cookies with different flavors of chips and maybe some peanut butter here and there. This is until I discovered the wonder of the dump cookie. It’s also called a cabinet cookie or even garbage cookie. You take whatever you have on hand – potato chips, oats, nuts, pretzels – and throw them in the mix. The results are fantastic. My favorite combination to date is graham cracker crumbs, pretzels, mini and large chocolate chips, slivered almonds, oats, and caramel extract.

Be adventurous, experiment, and have fun.

Remember – Stay Hungry


Print Recipe
Chocolate Chip Cookies
Prep Time 30 minutes
Cook Time 14 minutes
Servings
dozen
Ingredients
Prep Time 30 minutes
Cook Time 14 minutes
Servings
dozen
Ingredients
Instructions
  1. Heat oven to 375 degrees.
  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 a mixing bowl fit with a paddle attachment. Add the sugar and brown sugar. Cream the butter and sugars on medium speed for 3-5 minutes until the mixture looks homogenous. 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. Scoop onto parchment-lined baking sheets. Press down each scoop and freeze for a minimum of ten minutes. Place 6 cookies per sheet and 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.
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