It’s SRC day once again.
I’m super excited, because the blog I was assigned, Good Thymes and Good Food, is awesome. There are a bunch of recipes there I’d love to make, like this buffalo chicken dip and these crash potatoes. This method for cooking microwave popcorn will be put into practice here soon, to satiate my 10yo’s love of the stuff. But for this day, I couldn’t resist the Chewy. We have a serious sweet tooth at our house. And even though I know I just made chocolate chip cookies not too long ago, those are long gone. These did not disappoint.
The Chewy from Alton Brown, via Good Thymes and Good Food
- 2 sticks unsalted butter
- 2 ¼ cups bread flour
- 1 tsp. kosher salt 1
- tsp.baking soda
- ¼ cup granulated sugar
- 1 ¼ cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tbsp. milk
- 1 ½ tbsp. vanilla extract
- 2 cups semisweet chocolate chips
1. Heat oven to 375°F and line a baking sheet with parchment paper; set aside.
2. Melt the butter in a medium saucepan over low heat. In a large bowl, sift together the flour, salt, and baking soda; set aside.
3. In the bowl of an electric mixer, pour in the melted butte. Add in the sugar and brown sugar and cream the butter and sugars together on medium speed.
4. Add in 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.
5. Chill the dough (in the freezer for about 15 minutes or the fridge for about an hour), then scoop onto prepared baking sheet using two spoon.
6. Bake for 10-14 (depending on size) minutes or until golden brown, checking the cookies after 5-7 minutes.
7. Cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.