I get sucked into Good Eats every now and again, sometimes he bores me with all the science, haha. When he did this show on Three Chips for Sister Marsha, about 3 different kinds of chocolate chip cookies, I just knew I had to try them for myself. I am on a quest to find a chocolate chip cookie that I like. I like them soft with a great flavor. No hard crunchy or flat cookies here, no no. So, I opted to give it a try. I don't have a #20 scooper, but after some research, I think it measures out to be about 1/4 cup, so I used that. I did not get 2 1/2 dozen cookies like they state, using 1/4 c I got 14 cookies. These are nice cookies, but I'm not a huge fan of all the brown sugar flavor. These were soft, even softer on day 2. I'm not sure about being chewy though. *sigh* I guess I keep searching.
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
Parchment paper Baking sheets
Heat oven to 375 degrees F.
Melt 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 the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
Cool completely and store in an airtight container.
Recipe from Alton Brown & Foodnetwork
See this also at Just Baking