A few weeks ago I raved about how I found the perfect base recipe for chocolate chip cookies. This week I decided to experiment a little. The recipe is really similar to Alton Brown's "Chewy". One of the main differences is that Alton Brown uses bread flour. Since I had a bag of bread flour laying around (from the last time I made the chewy), I decided to try my cookie recipe again, but this time using bread flour.
These cookies were a huge hit. Everyone that had them said they tasted like they were from a fancy bakery. I added in some mini m&m's to make them a little more colorful and festive, but those are optional.
These cookies were great on day one, but they seemed to get better and better on the second day. One of main differences between bread flour and AP flour is that bread flour contains more gulten. This gives rise to a chewier cookie. And a chewier cookie is always a plus in my book. :)
Recipe - Makes 20 - 30 cookies
Adapted from AllRecipes
- 2 cups bread flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1/4 cup milk
- 1.5 cups semisweet chocolate chips
- 1 cup mini m&m's (optional)
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, egg yolk, and milk until light and creamy. Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips and m&m's by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.