If you Google chocolate chip cookie recipes, odds are pretty good you’re going to find lots of different sites that have used Alton Brown’s The Chewy recipe and this site is no different! AB adapted this recipe from Ruth Wakefield’s Toll House Cookie Recipe and as far as I’m concerned, this recipe wins the chocolate chip cookie recipe race.
But Jason, if this recipe is ubiquitous on the internet, why put it on your site? Because it’s chocolaty, chewy delicious, and the perfect foundation for all of your cookie-based recipes. These cookies are super easy to make and you probably have the stuff to mix up a batch in your house right now.
- 2 Sticks Unsalted Butter, Melted and Cooled
- 12 oz Bread Flour (about 2 ¼ cups)
- 1 tsp Kosher Salt
- 1 tsp Baking Soda
- 2 oz Sugar (about ¼ cup)
- 8 oz Light Brown Sugar (about 1 ¼ cup)
- 1 Eggs
- 1 Egg Yolk
- 1 oz Milk
- 1 ½ tsp Vanilla
- 12 oz Semisweet Chocolate Chips
- In a large bowl, mix the flour, salt soda together and set aside.
- Beat the melted butter and both sugars together in a stand mixer for about 2 minutes until it’s lightened in color.
- Add the egg, egg yolk, milk and vanilla to the mixer and let it mix for about 30 seconds.
- Reduce the mixer to low speed and add the dry ingredients ⅓ at a time until it’s all incorporated.
- Once all of the dry ingredients have been added, fold in the chocolate chips and chill the dough for 1 hour in the refrigerator.
- Preheat the oven to 375
- Scoop the dough into 1 ½ oz portions and put on a parchment-lined cookie sheet. You’ll want to leave about 2 inches between each cookie.
- Bake for 6 – 10 minutes or until the edges of the cookie just start to turn brown. If they look done in the oven, they’re overcooked.
- Remove to a cooling rack and repeat with the remaining dough.
Make quick work of portioning out cookies by using a 1 – 1 ½ ounce disher (ice cream scoop with a trigger). If you want to make bigger cookies, use a bigger scoop!
Freezing cookie dough is one of the best things you can possibly do in your lifetime. I normally portion the cookies out before freezing so that way I can just make a couple when we want them. Cook from frozen and add a minute or two to the cooking time.
Ruth Wakefield sold her famous cookie dough recipe to the Nestle Corporation for a lifetime supply of chocolate!