From Alton Brown’s Good Eats.
Some tips on cookie making – if you want a chewier cookie, try using bread (hard) flour. The high protein content produces a chewier cookie where cake and pastry (soft) flour is low protein so produces a lighter crumb (it’s crunchier). Try it out!
- 8 oz (1 c) unsalted butter
- 12 oz (about 2 3/4 c) bread (hard) flour
- 1 tsp kosher salt (or table or sea…)
- 1 tsp baking soda
- 2 oz (about 1/4 c) granulated sugar
- 8 oz (just shy of 1 1/4 c) golden brown sugar
- 1 large egg
- 1 large egg yolk
- 2 Tbsp whole milk
- 1 1/2 tsp vanilla extract
- 12 oz (2 c) chocolate chips (semi-sweet are best)
- Melt butter, set aside.
- Sift together flour, salt, baking soda and place on a paper plate (you can just use a bowl if preferred)
- Pour the butter into a stand mixer’s bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes (really, two minutes, no skimping!)
- Whisk together whole egg, egg yolk, milk and vanilla.
- Reduce mixer speed and slowly add egg mixture. Mix until thoroughly combined, about 30 seconds.
- Gradually integrate dry ingredients, scraping down the bowl as you go.
- Once this is done, drop the speed to “stir” and edd the chocolate chips.
- Chill the dough for one hour.
- Heat oven to 375F and place racks in top and bottom third of oven.
- Scoop the dough with 1 1/2oz cookie scoop (ice cream scoop size) onto parchment paper, 6 cookies per sheet.
- Bake two sheets at a time for 15 minutes, rotating pans halfway through.
- Remove from oven, slide parchment with cookies onto cooling rack, and wait at least 5 minutes before devouring.