The Chewy

Ahh, The Chewy. I swear, this has to be one of Alton Brown's most famous recipes. I love Alton Brown, and wanted to use up some bread flour, so I decided it was time for me to make them. My mom is famous for her chocolate chip cookie recipe, which tends to be more crisp, so I was interested to see how these turned out.



Admittedly, I was quite disenchanted at first. I didn't love them. I barely liked them. Sure, the texture was spot on, but the flavor was missing something, for me. Though, I wondered if this was just a result of my clean eating lifestyle. However, I gave them another shot the next day, and thought they were much, much better! The flavor had definitely developed and I thought they were very good!  I should also note that my husband thought they were fantastic.

The Chewy
Source: Alton Brown

* 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 is recommended, but I didn't have that so I just eye-balled it)
* 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.