Sunday Around the Table: Chewy Chocolate Chip Cookies

Sunday, November 25, 2012

My Mom and I have a Christmas tradition where we bake cookies and candy as gifts for people every year. Ever since I can remember, I was in the kitchen with her stirring fudge, making cookies and numerous other confections. The problem arises when you try to bake too early and then your cookies end up crunchy; I hate hard cookies. This Alton Brown recipe is awesome because these cookies actually stay chewy! I even left them out uncovered and they didn't dry out!

My apologies in advance, I will be posting a lot of dessert recipes over the next few weeks. December is the month I bake a large variety of sweets! Put your requests in now too, I have amazing recipes for peanut butter fudge, buckeye balls, peppermint bark, mint chocolate chip cookies.... there are so many things I love to bake!!
Here is what you'll need:

1 cup Butter (2 Sticks)
2 1/4 cup Bread Flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup granulated sugar
1 1/4 cup brown sugar
1 large egg
1 egg yolk
2 tbls whole milk
1 1/2 tsp vanilla extract
12 oz. chocolate chip cookies (1 small bag)


Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat  medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, gently fold in the chocolate chips.

Chill the dough for 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 into large spoonfuls 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, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

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