The Chewy by Alton Brown

I have seen this recipe on almost every one of the cooking blogs I follow. Since I love cookies that are chewy rather than crispy, I knew I had to make these. My husband, N, wanted me to make something for a colleague at work to thank him for his help. I instantly thought of these. I have to admit I was a little disappointed in them. While they are good, I don't think they are any better than the Toll House cookie. Also, mine turned out more crunchy than I would have liked, but that may be because I didn't put them into an airtight container right away.

The Chewy

Recipe courtesy Alton Brown

Serves:

2 1/2 dozen cookies

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Hardware:

• Ice cream scooper (#20 disher, to be exact)
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add 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.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

Cool completely and store in an airtight container.