Finally, a chocolate chip cookie you can eat the next day and not have to worry about it being hard as a rock! These cookies stayed amazingly chewy and great for dunking in some milk. I graciously took the recipe from Alton Brown. Seriously, the best chocolate chip cookies I have ever had.
Delicious Rating: Beginner skills needed for making these cookies. This is an easy recipe that you can make over and over. They turn out very good and reheat in the microwave wonderfully for a warm cookie in the evening! I will definitely make these again.
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- 2 sticks unsalted butter
- 2¼ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup sugar
- 1¼ cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Gather up all your ingredients and preheat oven to 375 degrees F.
- Melt butter in saucepan over low heat.
- Combine flour, salt, and baking soda in a bowl.
- In a large bowl, pour melted butter and add the sugars.
- Cream the butter with a mixer on medium speed.
- Add the egg, yolk, milk, and vanilla and fully mix it together.
- Slowly incorporate the flour mixture, adding a bit at a time and mixing it until combined and then repeat a couple of more times.
- Add the chocolate chips and stir them in.
- Wrap the dough and chill for at least one hour.
- Using an ice cream scooper, scoop out dough onto a parchment paper lined baking sheet-6 per sheet.
- Bake for 14 minutes or until golden brown.
- Allow to cool if you haven't already eaten all of them...
The store sells this New Zealand butter that tastes delicious. The pack is two American sticks of butter forged together!
Since we used melted the butter the dough isn’t as thick as a regular cookie dough.
They weren’t the prettiest cookies but definitely very tasty! I used milk chocolate chips and they still turned out great. Enjoy warm out of the oven with milk or reheat for a few seconds in the microwave the next day!