My mom has always been searching for that perfect chocolate chip cookie recipe that is nice and chewy, slightly crispy on the outside, and doesn't get too flat. She found this recipe of Alton Brown's online and decided to try it. She first had to translate the recipe from weighted ounces to dry measurements, and that's what I put down below.
This is honestly the perfect recipe for chocolate chip cookies, and you can add pecans, walnuts, or any kind of nut that you like! If you don't like nuts, they are fantastic plain!
Prep Time: 30 minutes
Inactive Time: 1 hour
Bake Time: 1 hour
Yield: Makes 60 cookies
- 4 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 sticks (2 cups) butter, melted and cooled
- 1/2 cup sugar
- 2 1/2 cups packed light brown sugar
- 2 eggs
- 2 egg yolks
- 4 Tablespoons whole milk
- 1 Tablespoon vanilla extract
- 24 oz. semisweet chocolate bits
- 1 cup of your favorite nuts like pecans or walnuts, (optional)
- In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl of a stand mixer, combine the melted and cooled butter, sugar, and brown sugar. Beat for 2 minutes, until light and fluffy.
- In a separate small bowl, combine the egg, egg yolks, milk, and vanilla. Add to the butter mixture and beat for 30 seconds. Gradually mix in the dry ingredients until just combined.
- Add the chocolate bits and nuts (optional) by hand or on low with the mixer.
- Evenly separate the dough into 10 9-oz. balls and wrap in plastic wrap. Chill for at least 1 hour. (This will help the dough from flattening in the oven.)
- When ready to bake, preheat the oven to 375 degrees F and line baking trays with parchment paper, to prevent sticking. Cut each wrapped piece of dough into 6 cookies and place on each sheet - don't flatten the dough!
- Bake 13-14 minutes, rotating pans halfway through the baking time. Remove from oven when just barely golden on the edges. (Centers will look slightly glossy) to have cookies stay chewy. Enjoy!!
Source: Alton Brown