I’ve really come to enjoy Alton Brown’s show Good Eats. Each show takes a specific food or ingredient and pretty much dissects it to teach the viewers about that specific food or ingredient.
My favorite part of a chocolate chip cookie is the chewy center but with a slight crunch around the edge. This recipe is exactly that. They make gigantic cookies, which are great, but I’ve also used a smaller cookie scoop (along with minimizing the baking time) so they’d last a little longer in our house.
If you check out the recipe on Food Network’s website, you’ll see that this cookie recipe got awesome reviews (518 to be exact). If that doesn’t tell you that these cookies are probably close to being the best chocolate chip cookie out there, I don’t know what will.
The Chewy (Chocolate Chip Cookies)
(Recipe from: Alton Brown)
2 sticks unsalted butter
2 ¼ cups bread flour
1 tsp kosher salt
1 tsp baking soda
¼ cup sugar
1 ¼ cups brown sugar
1 egg yolk
2 Tbsp milk
1 ½ tsp vanilla extract
2 cups M&Ms
Heat oven to 375 degrees.
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 half the M&Ms.
Chill the dough, then using an ice cream scoop (or smaller cookie scoop), scoop onto parchment-lined baking sheets, 6-12 cookies per sheet and press 4-5 M&Ms on top of scooped batter. Bake for 14 minutes or until gold brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.