Back to search results
The Chewy Chocolate Chip Cookie
4.4 (2187 reviews)
These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better.This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. I don’t recommend half or double batches. Instead, make a whole batch, bake what you want, portion, and freeze the rest.Both U.S. standards and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 3 of Good Eats.
Total Time110
Servings2
?
Caloriesper servingIngredients
- 16 tablespoons (2 sticks) unsalted butter
- 12 ounces
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces granulated sugar
- 8 ounces light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Instructions
- 1Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
- 2Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- 3Sift together the flour, salt, and baking soda onto a paper plate.
- 4Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
- 5Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
- 6Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
- 7Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
- 8Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
- 9Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
- 10Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.