So, here’s the thing about the Secret Recipe Club. It introduces you to new bloggers. It encourages you to try new recipes, perhaps something you never would have considered before. It encourages you to hop around and check out what everyone is up to.
However, it also encourages you to buy new kitchen gadgets. Well, perhaps it doesn’t encourage, as much as it gives you an excuse.
You see, I’ve been drooling over this measuring cup for some time now. Yes, a measuring cup. But it’s not just any measuring cup. It’s a Taylor Digital Measuring Cup and Scale that measures both liquids and solids. It measures in cups, ounces and grams even. Both liquids and solids, in the same cup.
Which means that I can now measure flour and sugar in ounces, which is supposed to be the best, most accurate way to measure when baking.
I’m so excited, I’m giddy.
So, what is the recipe that gave me an excuse to buy this beautiful measuring cup? It came from dear Heather, from Sweet and Savory Tooth. She’s the amazing stay-at-home mom to an adorable little girl, and pie crusts scare her. I love that, because they scare me too. A lot.
There, on her blog, was the recipe that I’ve been dying to make. The recipe that I needed this magical measuring cup for. The recipe that I had to make. There were no other options (although many, many of them sounded delish). I had to make, The Chewy.
Created by Alton Brown, I’ve heard rumors that these chocolate chip cookies are amazing. The chewiest, softest chocolate chip cookies that you will ever taste.
I love cookies. I can’t live without them. More often than not, I crave chocolate chip cookies, over any other dessert or sweet.
Guess what the secret is? Bread flour. That’s it. That’s the only thing that really makes these cookies stand apart. It’s so simple. So, brilliant. And yet, I never would have thought of it.
I’m pretty sure that it was destiny that I was matched up with Sweet and Savory Tooth for this month’s Secret Recipe Club. I’m completely in love with these cookies. I’m completly in love with my new measuring cup. And I’m forever in debt to Heather for giving me the opportunity to test out my latest gadget.
The secret to the softest, chewiest chocolate chip cookies you will ever make, is bread flour.
- 8 ounces (2 sticks) unsalted butter
- 12 ounces (2-3/8 cups) bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces (1/4 cup) granulated sugar
- 8 ounces (1-1/4 cups) light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ounce (2 tablespoons) milk
- 1-1/2 teaspoons vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- In a small pot melt the butter over low heat. Set aside to cool.
- In a small bowl, sift together the bread flour, salt and baking soda. Set aside.
- In a small bowl whisk together the milk, egg, egg yolk and vanilla extract. Set aside.
- Using an electric mixer with the paddle attachment, on medium speed cream together the melted butter and sugars for 2 minutes.
- On low speed, add in the egg mixture, mixing until well combined, about 30 seconds.
- Slowly stir in the flour mixture, mixing until well combined, scraping down the sides as needed.
- Stir in the chocolate chips.
- Chill the dough in the fridge for at least 1 hour.
- Preheat oven to 375 degrees.
- Line two cookie sheets with silicone liners or parchment paper.
- Place 1-inch balls about 2 inches apart on each pan.
- Bake for 10-12 minutes, rotating the pans half way through for evening browning.
- Cool slightly before moving to a wire rack to cool completely.
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