I’ve grown up around a lot of amazing cooks. Both of my Grandmothers rocked the kitchen, my mom and my mother-in-law are both awesome, and even my husband knows what he’s doing in there. In fact, two of my most treasured posessions are recipe books full of my Grandmothers recipes. My mom is practically famous for her chocolate chip cookies, and she made them all the time when we were growing up. You’d think that I would’ve watched her make them, but honestly – I didn’t need to because she made them so often that I never found myself “wanting” them when they weren’t around. And anyway, I sincerely doubt that I could make them work even if I did watch her, because she goes by feel and how the dough “looks.”
So, after years of making the Nestle TollHouse recipe on the back of the chocolate chip bag and not being happy with the results, I went on a search for a new recipe that I could call my own. Well – I found the recipe but I won’t try to take credit for it – I have to give credit to Mr. Alton Brown himself.
These cookies are HUGE. They are about 4 or 5 inches in diameter. My hubby loves chewy cookies and these fit the bill perfectly for him. I’ve found that the recipe makes about 18 cookies, and that you’ll have more success if you use a Silpat mat. This is one of my favorites, enjoy!
- 2 sticks unsalted butter
- 2 and ¼ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup sugar
- 1 and ¼ cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 and ½ 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 for 15 minutes in the refrigerator, then use an ice-cream scoop to scoop onto silpat-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.