Best chocolate chip cookie recipe ever

[rthstewart]

Yeah, I know. Long time no post. I've been terrible about reading and writing and the work that pays the mortgage has consumed my life, time, and energy. Also, spawn has just completed his first year of college and spousal unit has been, err, uh, in the news a lot. So for me, it's been work, work, work, and stress baking and reading all of the Expanse and watching Food Network baking shows. To that end, I have a very important announcement. Alton Brown's chocolate chip cookie recipe is the best. Period. No tweaks, no changes, (well, two VERY minor things). And I saw this as someone who goes through A LOT of King Arthur flour and Domino sugar. The recipe is here and here. Don't change anything. Alton suggests chips with 68% cocoa or thereabouts and I agree.

Ingredients (in american weight measures that can be easily converted to grams)

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 2 tablespoons whole milk 1 1/2 teaspoons vanilla extract 12 ounces semisweet chocolate chips [I used about 10 ounces, and will mix in about 1/3 caramel chips if I have them) Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly. (I suggest really letting it brown well, so it is lovely and nutty brown for a terrific caramel flavor) Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes. Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract. Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. 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 side of the bowl with a rubber spatula Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour. Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven. Scoop the dough into 1 1/2-ounce portions onto parchment paper-line half sheet pans, 6 cookies per sheet. Bake two 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.

Comments

[(Anonymous)]

Lou

[rthstewart]

Waves!

[katharhino]

I do love Alton Brown's recipes.

I'm sorry that life doesn't seem to let up with the stress for you.

[rthstewart]

And same to you! I know that you are transitioning out of one thing and into others. I hope you had a lovely Mother's Day.

[generalleia]

Hmmmm... I may have to give these a shot!

[rthstewart]

YUMMY. Also, let's make plans, yes?

[autumnia]

I will forward this recipe to my sister (who's an Alton Brown fan) and see if she wants to give this a go next time she's making cookies.

(And hello! I flew back today so there's plenty of catching up for me to do...)

[psyche29]

I saved a screenshot of this recipe a year or two ago, and literally JUST rediscovered it on Wednesday. I got my husband to pick up some damn bread flour because I have to try it.

And look here, you've posted about the exact same recipe. Great minds, Rth!