I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered. It was chewy but was missing that wow factor for me.
Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies
Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts
Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda into a medium bowl.
Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on 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.
Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.
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 1 1/2-ounce portions (size of a golf ball) 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, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.
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