Chocolate Chip Cookies II

There's nothing more delicious than a freshly baked chocolate chip cookie warm right out the oven.

No milk... no napkin... just straight off the sheet pan and into my mouth. I inhaled 5 before I had to physically remove myself from the kitchen to prevent from eating more.

In another post last year I had an entry with my absolute favorite chocolate chip recipe. That remains unshaken but this recipe I stumbled upon is in close second. I found it while sifting through all of the blog updates I get when I log onto my Blogger dashboard. Someone had blogged about this awesome recipe among other favorite cookies.

What's great about this recipe is that there's no waiting for the butter to come to room temperature. Just melt the butter in the microwave and it's good to go. It also refrigerates REALLY well. You have to chill it a bit before baking them anyway but you can just pre-portion it to the size you want and keep them in the fridge for that almost instantaneous warm gooeyness whenever you're craving it.

I actually had it in the fridge for maybe over a week and it still baked PERFECTLY. Just look at the photos.

The recipe is from Alton Brown called The Chewy.

2 Sticks (8oz) Unsalted Butter, Melted (I did it in the microwave until it's just melted)

1/4 Cup Sugar
1 1/4 Cup Light Brown Sugar (Packed)

2 1/4 Cups Bread Flour (I used King Arthur's Brand)
1 teaspoon Baking Soda
1 Teaspoon Kosher Salt
(sift together)

1 Egg
1 Egg Yolk
2 Tablespoons Whole Milk
1 1/2 teaspoons Vanilla Extract

2 1/2 Cups Bittersweet Chocolate Chips (I used 60% Ghirardelli)

Preheat the oven to 375 degrees.

In a bowl of a standing mixer add the melted butter and the 2 sugars.
Mix together until the butter absorbs a little into the sugars.

Add the egg, egg yolk, and milk. Mix well and scrape down the sides of the bowl.

Slowly add the sifted flour, baking soda, and salt in 2-3 batches, scraping down the sides of the bowl in between.

Take the bowl off the mixer and thoroughly mix the rest (the center will still be a little runny) with a rubber spatula. Fold in the chocolate chips.

Spread out onto a sheet pan covered with parchment paper. Cover and let chill for at least 20 minutes or until firm.

Bake for about 10-12 minutes (mine were about 2 oz balls) until golden brown around the edges but while the center is slightly under baked.

Let cool completely... no, scratch that.
DEVOUR as soon as it comes out of the oven. Of course, burning your tongue is a chance you're going to have to take... but believe me.. it's soooooo worth it.

On a side note... I'm about to embark on an experiment. I'm going to try and document the process as much as I can but there's a chance I might scrap it altogether. Keeping my fingers crossed that it'll turn out as perfect as it looks in my head... Stay tuned!