Alton Brown's The Chewy

Alton Brown's The Chewy is another very popular chocolate chip cookie among foodie bloggers. I have heard a lot about it and have been interested in trying it for a while now. As you already know, I am a chewy cookie girl, so I knew this would be right up my alley.

One thing that is different about this recipe is that it calls for bread flour instead of all purpose. Not really a challenge considering I always have bread flour on hand and, if you don't, at least the supermarket carries it and you don't have to special order anything. :)

I loved this cookie. It was delicious and just a really good chocolate chip cookie. I understand why it is a favorite to so many people. I can't tell you if it is my new favorite or not, but I will say that they are yummy!

Enjoy!

Alton Brown's The Chewy


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

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.