This recipe has been the product of five or so years of semi-seriously pursuing the perfect chocolate chip cookie: soft and chewy, even when it’s not fresh from the oven. This recipe is the product of many, many batches of cookies, conversations with wiser bakers, and looking longingly for the perfect recipe. The final product is based on a recipe from Joy the Baker – a lovely woman with a very inspiring baking blog.
The secrets? Melted butter. Chilled dough. Parchment paper. And…avoiding the temptation to overbake.
Bake: 11 minutes, top
1 cup unsalted butter
3 ¼ cups bread flour
½ teaspoon salt
1 ½ teaspoons baking soda
½ cup granulated sugar
1 ¼ cup dark brown sugar
1 egg yolk
2 tablespoons milk
2 teaspoons vanilla extract
1 ½ cup semisweet chocolate chips (or just about anything else you like to put in chocolate chip cookies)
1. Melt the butter in a heavy-bottom medium saucepan over low heat.
2. In a separate bowl, sift together the flour, salt, and baking soda.
3. Add the sugar and brown sugar to the melted butter.
4. Cream the butter and sugars on medium speed.
5. Add the egg, yolk, milk and vanilla extract and mix until well combined.
6. Add the dry ingredients to the butter mixture in two or three additions. Combine.
7. Stir in the chocolate chips – or whatever else you are using.
8. Chill the dough for thirty or so minutes. This is just about enough time to preheat your oven to 375 degrees.
9. Scoop the dough by the tablespoon onto parchment-lined baking sheets. 6 or 8 cookies will fit on each sheet.
10.Bake for no more than 11 minutes.
11.Cool completely and store in an airtight container.