The Chewy

While living in Colorado I accumulated a ton of baking recipes that I wanted to make.  I don't think I even entirely adapted to the altitude.  Some times turned out wonderful and some...well not so great.  I had a hard time learning exactly what it was that needed to be adjusted and quite frankly I got sick of messing around with it.  I don't know how many times I made cookies and cakes that turned out flat as a pancake.  So eventually I just started saving recipe that I wanted to make once we moved back down to sea level.  Now that we are here the baking bug has bit me and I am loving it!

Back when I saved this recipe "The Chewy" was all the rage in the food blogging world so I couldn't wait to try it.  Now that I have...I have to admit I am a little let down.  It didn't really live up to all the hype.  Don't get me wrong, the cookies were great.  I just don't see what all the buzz was about.  It is a thick, chewy, chocolate chip cookie.  Maybe I am bias as I have recently found a different chocolate chip cookie that has my heart! (That recipe to be blogged sometime soon!)

The recipe states to bake for 14 minutes, checking after 5 minutes.  The first batch I baked for 12 minutes and they were a little bit over baked.  The following batches I baked for 10 minutes and that seemed to be about right.  I don't know if it was the size of my cookies or just my oven.

Chocolate Chip Cookies

(From: 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

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.