A couple of weeks ago I tried the "it" cookie, the New York Times Chocolate Chip Cookie by Jacques Torres. I did enjoy that cookie, don't get me wrong, but was it the greatest? Nah. I mean I have made millions of chocolate chip cookies over the years and I really do like plenty of the recipes I have tried. But the reality there really can be no ultimate when people's preferences are so different. However, this cookie is the cookie for me. I had watched Alton Brown make these on TV a while ago and had wanted to make them ever since. Boy, was I glad I did.
Not only did I find them amazing but my friend, Bacon, claimed they were the perfect chocolate chip cookie. And my picky little brother, whom really can not see beyond Laura Bush cookies and anything with peanut butter cups, said that this could be added to the list of things I can make. What an honour.
The Chewy
Almost identical to the one from Alton Brown
1 cup minus 1 tbsp (15 tbsp) butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups dark brown sugar
1 egg
1 egg yolk
2 tablespoons skim milk
1 1/2 teaspoons vanilla extract
2 cups milk chocolate chips
Heat oven to 375ยบ. 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 into a large mixing bowl. Add the sugars. Cream the butter and sugars until light and fluffy. Add the egg, yolk,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 for about 45 minutes to an hour, then scoop onto parchment-lined baking sheets. It says to put 6 to a sheet but I made them smaller and did regular dozens. Bake for 8 to 10 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.
* Check out an even better (who knew that was possible?) way to amp these up.
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