A Successful Quest | The Perfect Chocolate Chip Cookie

Hello friends. Do you like cookies?

Do you like thick, chewy cookies?

Thick, chewy, chocolate chip cookies?

 If you answered yes to the above questions, then hold onto your hats. Because I have the perfect cookie for you.

My quest for the perfect chocolate chip cookie started when I was just a tyke, learning my way around the kitchen. Don’t get me wrong, the cookies always tasted delicious, but much of the time the end result was a big cookie pancake, created by the cookies all flattening out and running into each other. Unfortunately, I wanted individual thick, chewy cookies, not one big, thin cookie. *sigh*

And then, a miracle happened. A few days ago, I was perusing a few of my favorite food blogs. And I came upon this post by Joy from Joy the Baker. My heart started racing as I read about cookies that did not flatten into a cookie pancake, cookies that would stay thick and chewy! Cookies that were made with melted butter (what?) and bread flour (huh?) – a recipe very unlike all the others that have failed (for me at least). Well, I just had to try them for myself. Immediately. I braced myself – it was probably too good to be true.

Imagine my delight when the cookies popped out of the oven, thick and perfectly round! And my surprise, when they didn’t sink as soon as they were out of their warm oven cave! And my happiness when I sunk my teeth into one of these cookies, in awe of its moist chewiness! Seriously people, these cookies are top notch. Very worthy of the “perfect” in their name. The secret must be the bread flour. Or the melted butter. Or the combination of the two. Who knows? They taste amazing and that’s really all that matters. Try them today. Happy eating!

The Perfect Chocolate Chip Cookie (via Joy the Baker, originally from Alton Brown)

1 cup (two sticks) unsalted butter

2 1/4 cups bread flour

1 tsp. kosher salt

1 tsp. baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 TBSP. milk

1 1/2 tsp. vanilla

2 cups semisweet chocolate chips

Preheat the oven to 375°F.Melt the butter in a heavy-bottom saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.Pour the melted butter into a bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed (it takes a few minutes to get the butter and sugars to come together, so be patient). Add the egg, yolk, milk and vanilla and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough (for at least 30 minutes), then scoop onto parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown, but don’t overbake. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. Eat!

PS. I know I have been posting a lot about sweets lately, but contrary to the impression I may be making, I do eat healthier things than cookies and cakes and delicious frozen desserts. Stay tuned for some savory and healthy recipes on the way!

Update: I made these cookies again this weekend and used 1 cup chocolate chips, 1 cup butterscotch chips, and OMG, it was an explosion of amazing deliciousness! I bet this cookie recipe would make a good base for any mix-ins you wanted to use (instead of chocolate chips) – nuts, white chocolate, peanut butter chips, M & Ms, etc.