Alton Brown is one of my favorite food superheroes. So when I needed a recipe for chocolate chip cookies, I turned to The Chewy. I have been making this recipe for a while now with a few subtle changes, and it has become the most requested cookies in my household.
I used to have 3 different size ice cream scoops, a really tiny one that I don’t use very often, a medium size one (1 or 1.5 oz) and a really large one (about 2 oz). So I used to use the medium size scoop for these chocolate chip cookies which produced a good size cookie that won’t make you feel so guilty to eat. But alas, one day during a cookie dough scooping activity, the scoop died on me… I had no choice but to use the giant scoop I have in the pantry. That batch of cookies came out enormous! And I haven’t gone back to the store for a scoop replacement since… (or rather Ryan won’t let me).
Sometimes, I forget to keep track of how long I’ve had the baking soda. So when I used old baking soda in this recipe, it created even more enormous cookies worthy of the cookie monster for sure. It doesn’t affect how tasty these cookies come out though, so no worries there if you’re forgetful like me. Though I’m trying to be better by replacing my baking soda every first of the month.
Seriously though, you won’t be able to say no to these beauties and a glass of milk. Make them, you won’t regret it, well you might if you ended up hoarding the whole batch of cookies for yourself. But they will make you a favorite dinner party guest, trust me, I’m speaking from experience. 😉
- 8 oz unsalted butter (2 sticks)
- 2 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 1/4 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoon whole milk
- 1 1/2 teaspoon pure vanilla extract
- 1 bag Ghirardelli milk chocolate chip (11.5 oz)
- Melt the butter over medium low heat in a small sauce pan. Let cool to room temperature.
- Meanwhile, sift or mix together flour, salt and baking soda in a medium bowl. In a small measuring cup, add the egg, egg yolk, milk and vanilla extract, whisk together. Set aside.
- Add the cool butter and sugar in another mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
- Add the egg mixture to the butter/sugar mixture and beat on low speed to combine, about 30 seconds to a minute.
- Gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
- Once all the flour is incorporated, turn the mixer speed to stir and add the chocolate chip, mix until the chips are evenly distributed.
- Refrigerate for at least 1 hour.
- Preheat oven to 350°F.
- Use a large ice cream scoop (2 oz) to portion the cookie dough onto a parchment paper lined baking sheet 1” apart. Bake for 13 minutes. Bake in 2 to 3 batches.
- Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.
- This cookie has slightly undercooked interior resulting in a very soft texture. Increase baking time to 15 minutes if you don’t like your cookies too undercooked.
- The milk chocolate chip I always use are larger size chips which make the cookies more like chocolate chunk cookies.
- Use newly open baking soda to allow the dough to properly rise.