Prep 20 mins
Cook 15 mins
I've done The Chewy, another chocolate chip cookie recipe from the same episode of Good Eats, which is outstanding, so I figured I'd try this one too! We'll see how it comes out. Enjoy!
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 egg
- 2 ounces milk
- 1 1⁄2 teaspoons vanilla extract
- 1 cup unsalted butter
- 1 cup sugar
- 1⁄2 cup brown sugar
- 2 cups semi-sweet 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.
This is the recipe I use and is hands down the best one if you like your cookies uniformly thin like the ones in the Bakery. I cook mine 10-11 min so they stay chewy and don't become crispy. They aren't the least bit cakey. The key is to follow the directions to a tee especially when creaming the butter.