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