What's to Eat? Wednesday: Chocolate Chip Cookies

Over the snowy weekend I decided to make some warm and gooey chocolate chip cookies. They were a big hit and super easy to make thanks to Alton Brown's recipe and my handy, dandy silpat.

Before I share the recipe let me tell you about this good friend of mine. It is a must have for baking cookies in my book. It guarantees you a no stick cookie. Actually, I use it on anything that tends to stick to a pan. I like it even better than parchment paper because it's reusable!

Get your own here!

The Chewy (Chocolate Chip Cookie)

Ingredients

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

1 egg yolk

2 tablespoons milk

1 1/2 teaspoons vanilla extract

2 cups semisweet chocolate chips

Directions

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 (or silicone mat), 6 cookies per sheet. Bake for 14 minutes (I baked mine for 12) 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.

Enjoy!