Thursday, August 23, 2012

Chocolate Chip Cookies

Enjoying the sunset, a warm cookie, and a cold glass of milk...

A few years ago, I came home really upset (from what I no longer remember), not knowing what to do, I decided to bake. I told my brother to find me the best chocolate chip recipe online and I would make them. He searched, printed one out and handed it to me. When I read over the recipe, I was a little confused. 1.) It called for bread flour, something I was glad to find in my parents’ pantry, 2.) There was more brown sugar than white sugar, and 3.) The butter was melted. Any time I had accidentally melted the butter instead of softening it, I got flat cookies. I meticulously followed the directions, because I believe that baking is a science. Low and behold, fluffy masterpieces arose from the oven. Now, I prefer a chewy, chocolate chip filled cookie, if you prefer a thin, crispy one, this cookie isn’t for you. Maybe try this one instead. But if you want a big, chewy, fluffy cookie, look no further because this one is the best.








2 sticks (8 ounces) unsalted butter
2 ¼ cups (12 ounces) bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup (2 ounces) granulated sugar
1 ¼ cups (8 ounces) brown sugar
1 large egg
1 large egg yolk
2 tablespoons (1 ounce) whole milk
1 1/2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips, recommend Ghirardelli or Guittard 

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda and set aside. Pour the cooled, melted butter into the mixer's work bowl. Add the sugar and brown sugar. Cream on medium speed for about 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually incorporate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, hand stir in the chocolate chips. Cover the bowl and chill the dough for 30 minutes - 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough (using a #20 disher if you have one) onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven and let cookies cool on a cooling rack. Also cool pans slightly, before putting the second round in the oven.

Satisfied. :)

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