Hysham Echo

Chocolate Chip Cookie - Chewy

Alton Brown - Food Network

2 sticks unsalted butter (butter melts faster and spreads out the cookie), browned
2 1/4 cups bread flour (using this type of flour will help more moisture stay in the cookie)
1 t. kosher salt (doesn’t add a metallic taste to food)
1 t. baking soda
1/4 cup sugar
1 1/4 cups brown sugar (using more brown sugar than white helps make the cookie chewy. The darker the brown sugar the chewier it will be because it will attract the moisture from the air.)
1 egg
1 egg yolk (egg whites dry out baked goods)
2 T. milk
1 1/2 t. vanilla extract
2 c. semisweet chocolate chips

Heat oven to 375º F.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

Sift together the flour, salt, and baking soda and set aside.
Pour the browned butter in the mixers’ work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 T. 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 using a #20 ice cream scooper, six cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet after 7 minutes for even browning. Remove from pan immediately and cool completely on cooling rack. Store in an airtight container.

Editor’s Note: The main recipe is from Elton Brown but I added the browned butter. The idea for the browned butter in chocolate chip cookies came from the Cook’s Illustrated magazine but I liked Alton Brown’s recipe better. Print this post