The Chewy Chocolate Chip Cookie

A deliberately engineered chocolate chip cookie that stays soft and chewy thanks to melted butter, bread flour, and an extra egg yolk.

Ingredients

• 8 ounces (2 sticks) unsalted butter, melted and slightly cooled
• 2 1/4 cups (12 ounces) bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 1/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 large egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons pure vanilla extract
• 2 cups semisweet chocolate chips

Directions

1. Whisk together the bread flour, salt, and baking soda in a bowl and set aside.
2. In a large bowl, combine the melted butter with the brown and granulated sugars and beat until well blended.
3. Add the whole egg, egg yolk, milk, and vanilla and beat until smooth.
4. Gradually stir in the flour mixture until just combined, then fold in the chocolate chips.
5. Cover and chill the dough for at least 1 hour (or overnight) so the cookies hold their shape.
6. Heat the oven to 375 degrees F and line baking sheets with parchment paper.
7. Scoop the dough into 1 1/2-tablespoon mounds, spacing them about 2 inches apart.
8. Bake for 12 to 14 minutes, until the edges are set and lightly golden but the centers still look soft.
9. Cool on the pan for 2 minutes, then transfer to a rack to finish cooling.

Notes

Adapted from Alton Brown’s ‘The Chewy’ on Good Eats; bread flour and melted butter are his keys to chewiness.