Chocolate chip cookies are simply heaven on a plate! Now, not any ole chocolate chip cookie is going to make be good enough for me. Mine have to be thick and chewy if they are going to be worth the calories and they must be able to last for days in an airtight container. This recipe is the best because it comes from the best: Alton Brown! Be sure you read through my three tips and tricks to making them turn out perfect every single time.
One of my favorite features of this chocolate chip cookie recipe is that the finished cookies really do last well in an airtight container. If I’m going to put all the time, energy (and calories) into baking some cookies, I want them to taste just as amazing as they did on day one. This recipe does just that!
To make these chocolate chip cookies turn out perfectly every time, be sure to follow these tips:
Patience, My Friend. Patience
This tip will be the one you are most tempted to skip, but please trust me on this one and wait 24 hours after your dough is mixed up before baking the cookies. I know. It sounds like an impossibility but if you truly want a texture and chew unlike any other cookie you have made at home, you have to be a bit patient. I’m sorry.
Go Big or Go Home
To make these bad boys, I actually use twice the amount of cookie dough in one cookie. And don’t roll that big blob of dough out smooth. Break it in half, then stick the smooth ends together (see my picture above). If you want a great texture on top of your cookie, you have to start with a great texture on top with the dough. Smooth dough balls give you a flat smooth cookie.
Please, Skip the Spray
I know it is second nature to whip out that nonstick spray when you are making cookies, but instead, use some parchment paper on your cookie sheets. I’ve made these cookies so many times and my results are always the best when I use parchment. I’ve tried a silpat baking liner as well, but it makes the cookies spread and flatten out too much. Parchment baby…only parchment!
- 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. Yes, truly 24 hours....just trust me, please 🙂
- 3. Preheat the oven to 375 degrees and line your cookie sheets with parchment paper.. 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. Place on the lined cookie sheet, leaving plenty of space for these big cookies to spread as they bake.
- 4. 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. Store in an airtight container.
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole