I posted this in bar form WAY back when…
but after making it time and time again, I realized it is SO much better in cookie form… trust me.
This is the oh-so-fabulous Alton Brown recipe that uses melted butter and bread flour.
Pro – using melted butter means you don’t even have to turn your mixer on… a whisk will do just fine!
Con – not everyone has bread flour on hand. This may take an extra trip to the store. (It’s worth it though!)
Also, the KEY in these cookies being extra super duper fabulous is that you have to make the dough and then pop it in the fridge for 36 hours.
Con – Planning ahead and fighting not consuming the entire batch of dough before baking time… because it’s just so delicious
Pro – This batter does some magic in the fridge. Please trust me – try your hardest to let them chill for 36 hours. Totally worth it.
These cookies are soft, doughy but slightly crisp on the outside. The texture is fabulous and the mix of flavors is just divine. When I want an incredibly good, one step above the traditional chocolate cookie, this is where I run. (And I do mean RUN!)
This dough… don’t even get me started. If you have never made one of my cookie recipes, may I suggest this to be one of the first? Go ahead and get a bag of bread flour from the store… even if you just use it for this recipe, it will totally be worth it.
Alton Brown’s Chocolate Chip Cookies
as seen on Joy the Baker
- 2 sticks unsalted butter
- 2 1/4 c. BREAD flour
- 1 t. sea salt
- 1 t. baking soda
- 1/4 c. sugar
- 1 1/4 c. brown sugar
- 1 egg
- 1 egg yolk
- 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. When melted, set aside briefly to cool.
- Sift together flour, salt, baking soda and set aside.
- Pour the melted butter in a bowl. Add the sugar and brown sugar. Whisk together.
- Add the egg, extra yolk and vanilla and mix until well combined.
- Slowly pour in flour mixture and stir until barely combined. Stir in chocolate chips.
- Cover dough with plastic wrap or foil and chill in refrigerator for AT LEAST 36 hours.
- When ready to bake, preheat oven to 375 degrees. Scoop onto parchment lined baking sheets and cook for about 8-11 minutes or until set. Keep an eye on your oven temperature and if later batches of cookies begin getting brown, turn the temp down a bit. Let cookies cool for about 3-5 minutes on cookie sheet then let cool fully on wire rack.
- Enjoy at least one warm out of the oven… and then the rest of them at a leisurely rate:)