The Chewy

There are some cookies that you hear so much about you are kind of afraid of making them because you worry the hype will lead to a disappointing cookie. I've heard and read so much about Alton Brown's The Chewy chocolate chip cookie that I became mystified by it. A chocolate chip cookie made with bread flour that is ultra chewy, how can that be? Leave it to Alton Brown to create such a thing because this cookie really is science. When the batter is all put together it looks so gooey, sticky, and messy that it seems improbable it will come together to form a cohesive cookie dough. Some time chilling is the solution and you are left with a cookie dough that is so butterscotchy that you just know it's going to be one heck of a cookie. And one heck of a cookie it is; it really is chewy! I haven't felt this addicted to a cookie since I first made the Nestle recipe. The cookies taste wonderful and are just plain beautiful to look at with their golden color.

The Chewy
Source: Alton Brown
Makes about 3 dozen cookies

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
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

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.