Description
Almost every chocolate chip cookie recipe is my favorite, but this one from Alton Brown, with its chewy, soft texture is a true winner!
Ingredients
2 sticks unsalted butter, melted
1/4 c sugar
1 1/4 c brown sugar
1 egg
1 egg yolk
2 T milk
1 1/2 t vanilla extract
2 1/4 c bread flour
1 t kosher salt
1 t baking soda
2 c semisweet chocolate chips
1/2 c chopped toasted walnuts or pecans
Instructions
Pour melted, cooled-down butter and both sugars into the bowl of your mixer. Cream on medium speed about 2 minutes, until mixture looks a bit like thin peanut butter.
Add room temperature large egg, egg yolk and vanilla and beat until combined.
Slowly stir in flour that has been combined with baking soda and salt.
Add chocolate chips and nuts and mix well.
Cover and chill for 24 hours which is the hardest part of this recipe.
When ready to bake, remove dough from fridge and let come to room temperature until it is scoopable.
Preheat oven to 350. Using a tablespoon drop dough balls onto a parchment lined cookie sheet. Do not crowd.
Bake 10-11 minutes. Slide parchment onto a wire rack so cookies can cool.
Notes
I decrease baking soda to about 3/4 t for high altitude.
Cookies may be made larger in which case you may need to increase baking time to 15 minutes.
