Chewy Chocolate Chip Cookies

Our best chocolate chip cookie recipe to date, I believe? I think that when we make Wookie Cookies next, it may behoove us to take some lessons from this recipe. Based on Alton Brown's recipe.

Ingredients

• 4oz unsalted butter
• 6oz unbleached AP flour
• .5 tsp salt (to taste - we used .75ish)
• .5 tsp baking soda
• 4oz dark brown sugar
• 1 egg
• .75 tsp vanilla extract
• 6oz (1c) chocolate chips (we used bittersweet).

Melt the butter. Whisk together the flour, salt, baking soda in a bowl. In an electric mixer (with paddle attachment), add the butter and sugar and beat for about 2 minutes. Then add the egg and vanilla and continue to beat until you're satisfied, I guess. Add the flour mixture and mix until thoroughly combined. Then toss in the chips and beat until they're well-mixed-in.

Toss the dough in the freezer for 20 minutes while you preheat the oven to 375. When they come out, scoop on to parchment-lined cookie sheets (probably just one sheet if you make a single batch). Scoop into 1.5" balls or so and space them out as evenly as you can. Bake for 15 minutes, depending on your elevation. Take them out when they're JUST turning a pale golden. You don't want them to get crisp, after all.

Thoughts: We've made several versions of chocolate chip cookies before, but these came out very well. They were chewy and cakey and soft. AB uses bread flour, and we didn't have any when we made these, so maybe that's why they came out more cake-y. Next time we will try with bread flour, I think.

Disaster Index: 1/10