The Perfect Chocolate Chip Cookie

My friend, Rob, of the Curious Blogquat, introduced me to egullet.  It’s a website home to many food related forums.  I noticed that Alton Brown’s chewy chocolate chip cookie was the recipe many on egullet were using.  I gave it a try last night and loved it.  The only other recipe that has given me such good results takes a lot more time and hasn’t always produced consistently.

Except for the sampling done last night, these are going in the freezer.  My daughter is going to Berlin soon, and I thought I’d slip these in her suitcase for her and Zach, her college friend and host in Germany.  Zach was kind enough to put my husband and me up and show us around town when we visited Berlin last year.  Considering we had not met him before this, it was especially gracious.

I’ll have to make them again soon.  After all, the rest of the family deserves the perfect chocolate chip cookie too.  These, my friends, are cookies you can be proud of.

Smacznego!

Lois

PS – I happily introduced Polish friends to this, the best of American cuisine.

The Perfect Chocolate Chip Cookie

• Author: Polish Housewife
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Yield: 20 cookies (4-inch diameter) 1x
• Category: Dessert
• Cuisine: American

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Description

The chewiest, bakery-style cookie

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter (228g)
• 2 1/4 cups bread flour (325g)*
• 1 teaspoon baking soda (5ml)
• 1 teaspoon kosher salt (5ml)
• 1/4 cup sugar (50g)
• 1 1/4 cup light brown sugar (275g)
• 1 egg
• 1 egg yolk
• 2 tablespoons milk (30ml)
• 1 1/2 teaspoons vanilla (8ml)
• 2 cups semisweet chocolate chips (340g) **

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Instructions

1. Preheat oven to 375 (190C).
2. Melt butter in saucepan over low heat.
3. Sift together the flour and baking soda, add the salt and set the dry ingredients aside.
4. Pour the melted butter into the mixer’s bowl. Add sugars and cream on medium speed.
5. Add egg, yolk, milk and vanilla. Mix until well combined.
6. Slowly add the flour mixture until well combined.
7. Stir in the chocolate chips.
8. Chill the dough.
9. Scoop (with ice cream scoop) onto parchment lined baking sheets, 6 cookies per pan.
10. Bake for 14 minutes total. Rotating the pan after 5 minutes.
11. Cool and store in an air tight container.

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Notes

*Bread flour has a higher gluten content than all-purpose flour; it produces a chewier baked good. If you can’t find it, you can substitute all-purpose flour.

** Can’t find chocolate chips? Chop up a couple of chocolate bars.

I’ve added the metric measurements for my Polish friends Gosha and Remy, who would both like to add this American classic to their baking repertoire.