So I love a good chocolate chip – who doesn’t?!? And sometimes I have a thing for bars. They are thicker and often softer and yummier than it’s cookie counterpart. DO NOT get me wrong I LOVE cookies. But maybe I’ve just been in a bar mood recently… don’t worry about it.
Anyways, I’ve tried many a chocolate chip recipe just to try to get the best one. You know the normal deal? Cream the shortening with sugar, eggs; mix flour and dry ingredients together, no big. Well – Joy the Baker did a couple blogs entitled “the chocolate cookie debate.” Did you know there was one?!?
Me neither. Anyways, the question is whether the traditional style (see above – creamed shortening/ butter) is better or MELTED butter. Melted butter – what?!? Alton Brown has a non-traditional, different chocolate chip cookie. I wanted to try it out to see for myself!
What makes it different?
And an extra egg yolk. Please forgive the non-picture.
The result?!? a DELICIOUS flavored cookie, flaky on the outside and doughy and soft inside. Although I am ALWAYS a warm, fresh out of the oven cookie lady, you have to wait until these cool!!! I mean – you can eat them straight from the oven but the inside will literally taste like dough. Let them cool and they will be thick, delicious, gooey chocolate chip bars. They are a little different than your traditional chocolate chip cookie but I’m FOR IT!!!
- 2 sticks unsalted butter
- 2 1/4 c. BREAD flour
- 1 t. kosher or sea salt
- 1 t. baking soda
- 1/4 c. sugar
- 1 1/4 c. brown sugar
- 1 egg
- 1 egg yolk
- 2 T. milk
- 1 1/2 t. vanilla extract
- 2 c. chocolate chips.
- Melt butter either in microwave (at 30-45 second increments, stirring frequently) or in a saucepan over low heat.
- Sift together flour, salt, baking soda and set aside.
- Pour the melted butter in a bowl. Add the sugar and brown sugar. Cream them together on medium speed or use a whisk. Add the egg, yolk, milk and vanilla and mix until well combined. Slowly incorporate flour mixture until thoroughly combined. Stir in chocolate chips.
- Their version: Chill dough (optional – I’ve done this once and haven’t done this twice) and then scoop onto parchment lined baking sheets, 6 cookies per sheet. Bake for 14 minutes on 375 degrees. COOL completely. OR…..
- MY VERSION: Spoon into greased 9×13 pyrex pan. (can line with parchment if you want.) Bake at 350 degrees for about 30-35 minutes. COOL COMPLETELY!!!!!!!!!!
- Eat. Make again. and again. and give it to your friends:)