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Recipe
Alton Brown's Chewy Chocolate Chip Cookies Recipe
| Servings: 2.5 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 2 servings | |
| Calories 2090 | |
| Calories from Fat 471 | 23% |
| Total Fat 52.54g | 66% |
| Saturated Fat 31.56g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1973mg | 82% |
| Potassium 990mg | 28% |
| Total Carbs 372.61g | 99% |
| Dietary Fiber 9.4g | 31% |
| Sugars 246.57g | 164% |
| Protein 32.0g | 51% |
Ingredients Convert Measures
- 2 stk unsalted butter
- 2 1/4 c. bread flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1/4 c. sugar
- 1 1/4 c. brown sugar
- 1 x egg
- 1 x egg yolk
- 2 Tbsp. lowfat milk
- 1 1/2 tsp vanilla extract
- 2 c. semisweet chocolate chips
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
- Mixer
Directions
- Heat oven to 375 degrees F.
- Heat 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 the mixer's work bowl. Add in the sugar and brown sugar. Cream the butter and sugars on medium speed. Add in the egg, yolk, 2 Tbsp. lowfat milk and vanilla extract and mix till well combined. Slowly incorporate the flour mix till thoroughly combined. Stir in the chocolate chips.
- Refrigeratethe dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 min or possibly till golden, checking the cookies after 5 min. Rotate the baking sheet for even browning. Cold completely and store in an airtight container.
- Yield: 2 1/2 dozen cookiesPrep Time: 20 min
- Cooking Time: 15 min
- Difficulty: Easy
