Sunday, February 28, 2010

Chocolate Chip Cookies version II


I have a great go to chocolate chip cookie recipe and have not tried any new ones until now. I was intrigued by the use of bread flour and melted butter. The results were amazing.  It is a toss up as to which cookie I like best. These cookies were great and disappeared quickly. Make sure to chill your dough on this one...Enjoy.

Chocolate Chip Cookies II  (printable version)

recipe 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, 8 cookies per sheet. Bake for 11minutes 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.

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