Everyone seems to have their own standards of a good chocolate chip cookie, but mine are pretty simple; chewy, warm, and delicious. This recipe has been altered from Alton Brown’s “The Chewy” recipe, and comes out great! I use a 1 inch cookie scoop to ensure that each one is the same size and bakes evenly. I’ll often make this dough, bake half the batch, and freeze the other pre-scooped cookies for home made “break and bake” convenience.
To do this, I scoop as many cookie dough balls as I’d like onto a parchment lined baking sheet, and stick them in the freezer uncovered for about 2 hours until they are completely frozen. Then I just dump them in a freezer bag labeled with the baking temp and time, and it’s good to go! Make as little or as many cookies as you want any day of the week!
NOTE: These are especially delicious when paired with a glass of cold milk, or even better with vanilla ice cream as an ice cream sandwich!
Ingredients
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1 cup salted butter
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1 ¾ cup flour
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1 teaspoon kosher salt
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1 teaspoon baking soda
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2 tbs granulated sugar
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1 cup light brown sugar
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1 large egg
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1 large egg yolk
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1 ounce milk
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1 1/2 teaspoons vanilla extract
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I bag semi-sweet chocolate chips
Directions
Melt the butter in a saucepan over low heat. Set aside to cool slightly.
Mix together the flour and baking soda into a separate bowl. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Gradually integrate the dry ingredients adding them into the wet ingredients in 3 batches, stopping a couple of times to scrape down the sides of the bowl. Leave about a tablespoon of the flour mix in the separate bowl, and add in the chocolate chips. Toss to coat them in flour. Drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour to harden the butter.
Preheat the oven to 350 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough onto parchment-lined half sheet pans, 12-15 cookies per sheet (depending how big your pan is). Bake 1 sheet at a time for 8 minutes. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
The darker the sugar you use, the chewier your cookies will be.
Recipe adapted from Alton Brown