I had some of the best Chocolate Chip Cookies today! They're so chewy! Here are the ingredients:
- 2 sticks (8 oz) unsalted butter
- 2 1/4 cups bread flour (yes, it MUST be bread flour, any other kind would produce chocolate chip bricks!)
- 1 tsp Kosher salt
- 1 tsp baking soda
- 1/4 cup white sugar
- 1 1/4 cup brown sugar (The darker, the chewier. If you decide to use DARK brown sugar, as I did, note that your dough will be darker. So, don't be fooled into thinking that your cookies are burned when the time is done. They're just darker.)
- 1 whole egg + 1 egg yolk
- 2 tbl whole milk
- 1 1/2 tsp vanilla
- 2 cups semi sweet chocolate chips
- 1 cup roughly chopped walnuts *optional* (I didn't add them in my cookies this time.)
Measure out all of the ingredients in separate containers before you Preheat your oven to 375.
- Over LOW heat, melt the butter in a medium saucepan.
- Sift together the bread flour, Kosher salt and baking soda in a bowl and set it aside.
- Pour melted butter into a mixing bowl, separate from the above mixture.
- To the butter, add: white sugar, brown sugar, the whole egg, egg yolk, milk and vanilla. Mix together.
- Now add the dry mixture to the wet mixture in small amounts mixing SLOWLY. Otherwise your kitchen will look like a winter wonderland!
- Once that is thoroughly mixed together, add the chocolate chips and the walnuts (if you have decided to use walnuts).
- Chill until it is doughy enough to handle without getting it stuck to yourself and your scooper.
- Once it is well chilled, use an ice cream scoop to scoop (I used size 16) them onto a non-greased cookie sheet. (The darker color the sheet is, the darker the bottoms of your cookies will be.) *If you are wary about your cookie sheet, you can use a sheet of parchment paper between your scoops of dough and the cookie sheet itself. It will help prevent sticking. BTW, parchment paper and wax paper are NOT the same thing. If you use wax paper it will melt and your cookies will taste like a box of Crayola.* Bake for 13-15 minutes. Check every once in a while and remove when an inserted wooden toothpick comes out clean (aside from the gooey chocolate that will inevitably be on said toothpick).
- Once they are finished, remove them from the cookie sheet and onto a cooling rack ASAP or the cookies will continue to cook.
- Cool and ENJOY! Mmm-mmm!
O.k., I admit, it was me!
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