I found it! This is The Ultimate Chocolate Chip Cookie Recipe of my dreams!! It is chewy with just the right amount of crunch, and the flavor is perfect! Did you hear that? Purrr-fect!!
I thought my search was over when I made the Awesome Chocolate Chip Cookies, but I was wrong :( I never would have strayed from that recipe, but I ran out of all-purpose flour one day when we had a hankering for cookies! Wait? What? How do you run out of all-purpose flour? I don't know, but it happened. It must have been fate!
We were so desperate for some homemade deliciousness I googled making cookies with bread flour. We are serious when we get a craving! Bread flour? That's crazy, right? I know! That's exactly what I thought, but we had a cookie itch that needed to be scratched! In my google travels, I found Alton Brown's Chewy Chocolate Chip Cookie recipe that uses, of all things, bread flour...
I didn't have high hopes for these cookies because of the bread flour and almost no white sugar. This went against everything I knew about chocolate chip cookie baking! But, again, we needed our cookie fix!!
These cookies are chewy, buttery, chocolaty, and smooth! Yes, smoooooth. I never realized until that moment the other chocolate chip cookies I've been eating were gritty and waaayyyy too sweet. I love that these cookies are still delicious the next day too! That's important to me, although, I doubt these will ever make it to see morning in our house...
The Ultimate Chocolate Chip Cookie Recipe
Published 11/13/2013
Ingredients
- 2 sticks unsalted butter, melted
- 2.5 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 4.5 tablespoons sugar
- 1 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons buttermilk
- 1.5 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- In a large mixing bowl, add 2.5 cups bread flour, 1 teaspoon salt, and 1 teaspoon baking soda. Whisk to combine and set aside.
- Melt 2 sticks of butter on the stove-top or in the microwave. Combine 2 sticks melted butter, 4.5 tablespoons sugar, and 1 cup packed brown sugar in the bowl of a food processor
and pulse until mixed well. Or use a mixer.
- With the food processor running, add in 1 large egg, 1 large egg yolk, 2 tablespoons buttermilk, and 1.5 teaspoons vanilla. Turn off food processor after last addition.
- Add the sugar/butter mixture to the flour mixture and stir by hand just until combined.
- Fold in 12 ounces of semi-sweet chocolate chips until incorporated throughout the dough.
- Now here is the hard part...chill the dough in the fridge for at least an hour, but overnight is better. I compromise and chill the dough until after dinner and then I make 1 tray (about 9 cookies) for that night. The rest of the dough goes back in the fridge overnight.
- When ready to bake your cookies, preheat the oven to 375 degrees F. Using a cookie dough scoop or a full tablespoon, scoop dough onto parchment lined baking sheet. Bake in oven for 10-12 minutes or until your cookies are golden brown. Let cool on tray for a minute or 2 and then transfer to a wire cooling rack. Enjoy!
- TIP: This dough will keep in the fridge. I like to make just what we'll eat because chocolate chip cookies are best nice and warm and fresh out of the oven! It is quick and easy to scoop some dough on the cookie sheet and pop it in the oven when you take dinner out. That way you'll be enjoying the ooey gooey deliciousness all night long.
- Freezer tip: I like to make up a batch of these and scoop them onto the parchment lined cookie tray and place in the freezer until firm. Then I store them in a zip top bag in the freezer. When ready for cookies, I remove just as many dough balls as needed and place them on a parchment lined cookie sheet. I usually let them thaw a bit and then bake them in the oven at 375 until golden brown. This dough freezes great!!
Prep Time: 15 mins.
Total time: 25 mins.
Tags: Chocolate Chip Cookie, Alton Brown, Recipe, Dessert, Snack, Cookies, Sweets, Chocolate, Dough, Freezer
OMG I love these cookies!!! I really want to try baking with chocolate this year.
ReplyDeleteThese are a good place to start! Thanks for stopping by - have a great day ~Marion
DeleteHi Marion...i was excited when I stumble upon yr recipe. I hv tried but the result is not chewy or crunchy, just soft cookies. What hv I missed? Pls help
ReplyDeleteHi Irene, hmmmm There are lots of things this could be. I'm wondering about the protein content of your flour. Cake flour has less protein than Bread Flour and would result in a more cake like, soft cookie. Also, be sure you are melting the butter. I definitely should have been more clear about that in the directions (sorry). I have updated it to say melted - melting the butter produces a chew. Oven temp could also be an issue - your oven might be cooler than mine, so you might need to bake them a little longer to get a slight crisp. I recommend making sure you are using Bread flour (I use King Arthur's) and melting the butter. Be sure your aren't forgetting the white sugar for a little crisp (I've done that when in a hurry - there's not much white sugar in this recipe, I sometimes forget it's there!), and maybe increase the baking time. I hope all this helps. I'm always trying new recipes for chocolate chip cookies, and these are still our favorite by far. I'm actually getting ready to make some more today for a friend. Please let me know how it works for you. Good luck!!
DeleteThks Marion for replying. I didn't melt the butter. ..just soften it only. Also I didn't use white sugar as this was not specified in the recipe. Will try again this weekend. FYI even though the cookies were not chewy...my son & his classmates just loved them..They commented that it was delicious...Thks again Marion..will let u know the result for 2nd attempt
ReplyDeleteI'm glad they still liked them. I know there is only 4.5 tablespoons of the white sugar, so it is easy to forget it. When I say sugar in my recipes that is always regular white sugar. When brown sugar is needed, I will specify that - as in this recipe where there is 1 cup brown sugar which helps keep these cookies moist and delicious! I hope this works for you. Thanks so much for reaching out to me!
DeleteIf bread flour isn't available, can regular flour be the substitute? And how much then? And also, can a substitute for kosher salt be used
ReplyDeleteAlina, I would stick with bread flour when making this recipe. If you don't have bread flour, then I recommend using the recipe on the bag of chips. In this recipe the other ingredients are altered to work with the bread flour to make a chewier cookie.
DeleteFor the salt: If you use table salt, I recommend using a little less than what the recipe calls for as table salt provides more salt in a teaspoon than kosher salt. I recommend 1/2 teaspoon of table salt for this recipe if you don't have kosher salt on hand. I hope that helps! Thanks for the great questions and let me know how they turn out :) ~Marion
I did not like how the cookies looked due to the melted butter. The cookies did not appear as the ones in your photos. They were tasty perhaps not our favorite though.
ReplyDeleteJulie, I'm sorry they didn't turn out right. I make these all the time and they always look the same. I'm curious what issue you had with them. It sounds like maybe they spread too much if you didn't like how they looked. That could be the oven temperature or maybe the flour. I've never had that problem with this recipe. Be sure to check you used bread flour. Thanks!
DeleteW@hat does the buttermilk do in this recipe. I don't always have buttermilk and could I sub milk?
ReplyDeleteYou can absolutely use regular milk. The buttermilk gives a slightly richer flavor. I hope that helps! Have a super week ~Marion
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