Recipe: Chewy Chocolate Chip Cookies, The Puffy, The Thin, Best Chewy Chocolate Chip Cookies for Jo Ann

Chewy Chocolate Chip Cookies

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1/4 cups brown sugar
1 egg and 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 a mixer bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 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, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

NOTE FOR Jo Ann: RECIPE: Chewwy Cookies
Posted by: LisaZ on Wed, Jul 24, 02 at 1:23

If I remember right, the cake flour would give you light, crispy cookies, but it's bread flour that increases the chewiness.THE PUFFY
Recipe courtesy Alton Brown

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixers work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips.Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Yield: 2 1/2 dozen cookies

THE THIN
Recipe courtesy Alton Brown

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
Pinch baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer?s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips.Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Yield: 2 1/2 dozen cookies

This is the recipe we like:
Best Chewy Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat oven to 325 and line cookies sheets with parchment paper or grease. Heat butter until just melted but not separated over low heat. Sift together flour, soda and salt; set aside. With a hand-held mixer in a medium bowl, cream together butter and sugars until well blended. Beat in vanilla, egg and yolk until light and creamy. Mix in dry ingredients until just blended. Stir in chocolate by hand. Drop dough, 2 tablespoons per cookie onto prepared cookie sheets. Bake about 12 minutes until edges are lightly toasted turning cookie sheet half way around, half way through cooking time. Cool on baking sheets for 2 minutes before transferring to rack to cool completely. **Place paper bag on rack to absorb grease and make cookies more chewy. 36 cookies