My Favorite Chewy Chocolate Chip Cookie

I grew up with the famous Toll-house cookie recipe - you know, the one on the back of the yellow chocolate chip package. I have fond memories of those cookies, but a few years ago when I started baking more, I decided I could do better. I have since made countless batches of chocolate chip cookies and this one is hands down my favorite. My idea of the perfect chocolate chip cookie is one that is not too flat and oily, but not too dry, hard, or cakey. If you try to break it in half it doesn't snap nor does it bend before it breaks. It's chewy, but not so chewy that it sticks to your teeth. This one fits the bill. Give it a try!!!

How do these cookies have the perfect chewiness?
The higher protein in bread flour (compared to all-purpose flour) develops more gluten in the cookie than usual, which causes the cookie to have a chewier consistency (similar to how a fresh loaf of bread has a chewiness to it). The higher amount of brown sugar to white sugar also helps make the sugar chewier because when brown sugar melts, it basically turns back into molasses. At the micro-scale of the cookie, this thick, sticky sugar makes for a chewier cookie.


RECIPE: My Favorite Chewy Chocolate Chip Cookie
from Alton Brown, Food Network
makes about 24 cookies

INGREDIENTS:
2 sticks 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
1.5 teaspoons vanilla extract
2 cups semisweet chocolate chips

DIRECTIONS:
Preheat oven to 375F.

Melt butter. Whisk or sift the flour, salt, and baking soda in a bowl and set aside.

Pour the melted butter in the bowl of a mixer. Add the sugar and brown sugar. Cream the butter and sugars on medium speed until well combined. Add the egg, yolk, 2 tablespoons of milk, and vanilla extract and mix until combined. Add the flour mixture slowly and mix on low speed until thoroughly combined. Stir in the chocolate chips. Chill the dough for 30 minutes to an hour.

Scoop dough onto lightly greased or parchment-lined baking sheets. Bake for 10-14 minutes until JUST golden brown. Check the cookies after 5 minutes and rotate the baking sheets for even browning.

Remove from oven and leave on the baking sheets for 1-2 minutes. Transfer cookies to wire racks to cool. Store in an air-tight container.