Chewy Chocolate Chip Cookies

Anyone who reads a food blog or two knows the debate that constantly circulates about the best chocolate chip cookie recipe and how long to refrigerate your dough before you bake them. In my opinion, all chocolate chip cookies are delicious fresh from the oven. The true test of a good cookie is how they taste by day #2 or 3. These have made it to the top of my list.
I have made these twice in the past week and played with the length of time in the fridge before baking. Though I couldn’t tell much of a difference in flavor, there was a big difference to me in the texture of the finished cookie. The longer in the fridge, the better the texture of the finished cookie.

I also wondered about my baking surface so I used parchment, silpat and a plain cookie sheet to bake them on. They maintained their shape best on parchment paper, followed next by silpat but spread pretty flat on the plain cookie sheet.

My verdict: keep them in the fridge for 24 hours and bake them on parchment paper. They are easy to mix by hand so get going and into your fridge! That is the hardest part of the recipe….waiting!!!

Chewy Chocolate Chip Cookies
from Alton Brown

1 C butter, melted
1/4 C sugar
1 1/4 C brown sugar
1 egg
1 egg yolk
2 Tb milk
1 1/2 tsp vanilla
2 1/4 C bread flour
1 tsp kosher salt
1 tsp baking soda
2 C semisweet chocolate chips

1. Sift together the flour, salt and baking soda. Set aside
2. Add the sugars to the melted butter in a large bowl and beat well. Add the egg and yolk and mix until smooth. Add the milk and vanilla and mix until combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in chocolate chips. Chill the dough for 24 hours.
3. Preheat the oven to 375 degrees. Using your 1 1/2″ cookie scoop, take two scoops of dough and form them into one cookie. To get the rough tops to your cookies, break the dough ball in half and push the smooth sides together, leaving the rough edges on the top of the cookie.
4. Line your cookie sheet with parchment paper and put 6 cookies per sheet. Bake for 10 to 12 minutes, rotating the cookie sheet halfway through the baking to ensure even browning. Allow cookies to sit for a few minutes on the sheet after removing from the oven then cool completely on a cooling rack.

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