To start, these cookies were very “cakey”, I prefer a chewy cookie (think grocery store bakery cookies). I also started to realize that I’ve never actually tasted any homemade cookies that were similar to the ones you buy in the bakery section at the grocery store, or another example would be Mrs. Fields cookies. Generally, I find homemade chocolate chip cookies are either thinner and crispier or puffy with a texture closer to cakes. We all try the same trick and pull them out of the oven before they are done to keep them a little soft, but that only works while they are fresh. Put them in a container for tomorrow and they are either cold undercooked cookies, or set up cakey cookies. This is not what I was going for.
So I set out to find ingredients more conducive to a chewy cookie. Here’s what I came up with:
- Sifted pastry flour. This has a higher gluten content than all purpose flour. Bread flour is even higher but I didn’t want to buy a big thing of bread flour.
- Melted butter. The heat of the melted butter helps the gluten to do its thing while mixing
- Brown sugar, the darker the better. Brown sugar has molasses in it which definitely helps create a chewy cookie (or anything)
- 2 eggs with one egg white removed. Yes, its true this is not a diet cookie, but egg whites actually dry out batter. I subbed in 2 tablespoons of milk as well to help moisten everything up
- Chilled dough. This is key for so many reasons. The primary one is that it will prohibit your cookies melting into flat puddles on your cookie sheet, but it also gives the butter time to set back up and makes it a lot easier to roll the cookies out onto the cookie sheet
- Check the cookies every 5 minutes. I ended up baking them for only 10 minutes and removed them only once the edges started to brown. I let them cool on the cookie sheet for 5 minutes and moved them to a rack to cool. They were not undercooked, but were not overly browned or dried out either
For those that are interested here was the final recipe:
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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
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, 6 cookies per sheet. Bake for 10 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.