One of my favorite episodes of Good Eats is the one where Alton makes three different types of chocolate chip cookies for his "sister." I love the science he covers in this particular show - the choice of "fat" for the cookie (butter, melted butter, or butter flavor shortening), the choice of flour (bread or AP), and the ratio of brown to white sugar all affect the outcome. And no where does he require that dough be chilled for something ridiculous like 36 hours.
I like chewy chocolate chip cookies. Thin and crispy are fine, puffy and cakey are my least favorite; but, ah, the chewy...makes my mouth water to think about them. I love them. I've been craving them lately and so I decided I'd make a batch of The Chewy. One cool thing - it calls for one egg plus one yolk. Well, the first egg I had sitting on the counter had apparently read the recipe and took care of that within itself. It was a double-yolked egg. My husband had used all the milk for the girls' cereal so I had a choice to make - buttermilk or heavy cream. Even though the recipe has baking soda in it, I went with the buttermilk. I would tell you whether or not it made a difference in the baked cookies; I would have pictures of the baked cookies for you...but...um...well...we ate the dough.
I know. Danger! Danger, Will Robinson! Salmonella!!! But it was so. good. Yummy sweet cream butter. Over a cup of brown sugar. Caramelly-flavored dough...mmmm....so. delicious. Hey, it wasn't just me as the other adult in my house definitely was dipping a spoon in the dough, too. The kids, however, were not. I would make sure they were asleep before I ate any dough because I didn't want to have to say "do as I say, not as I do." Actually I did bake nine cookies - three for each of the girls. I didn't take pictures because they barely got cooled before the girls snagged them and ran (smart girls).
And so, here is the recipe for my favorite chocolate chip cookie dough. I'm telling you, they are the. best. I don't care WHAT the NY Times says. THESE are the perfect chocolate chip cookies - but of course, they're Alton Brown's and what does he not do perfectly?
2 sticks unsalted 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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact) I use the medium scoop from Pampered Chef
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, then scoop onto parchment-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.