This is it, the chocolate chip cookie that I’ve been searching forever for. They are so good, thick and chewy, not flat and thin like most chocolate chip cookies.
I’ve tried so many recipes, tried to fiddle with The Original Toll House Cookie recipe, too, by adding more flour, and could never get it right. These are hands down, the best chocolate chip cookies I’ve ever made. I’ll never try another recipe, I’ve found perfection!
I made these because of 750 positive comments on the Food Network site, and I was thrilled with the results. It’s the bread flour, I believe, that makes them puffy not flat. If you never make anything from my site, and you’re a chocolate chip cookie lover, than make these. You will not be disappointed, pinkie swear you won’t!
The only adaptation I made was not using parchment paper. I baked them on a cushioned, air cookie sheet, it worked perfectly.
I chilled them for a half an hour, then scooped them into big balls with an ice cream scoop, the rest I baked off the next day after being in the refrigerator all night.
* 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
* Ice cream scooper (#20 disher, to be exact)
* Parchment paper
* Baking sheets
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.
Source: Food Network