"The Chewy"

I've never made a chocolate chip cookie before, and did I mention that I call myself a baker? Pshh what was I thinking! I think to call yourself a baker you have to have at least baked one batch of chocolate chip cookies from scratch. Well, after today, I can now happily and without a doubt call myself a baker.

My favorite type of cookies are the chewy type, so it just seemed appropriate that I try a recipe called, most blatantly, "The Chewy." These cookies were definitely yummy, and yes chewy as their name described but I don't think that I can call these my go-to CCC recipe. They were good just not out of this world delicious and when it comes to a CCC, I think they deserve to be just that.

Also, I was just wondering, do any of you guys ever bake cookies and get those thinned out crispy edges? Most of my cookies always come out that way and I cannot for the life of me figure out why. If you guys have any tips on this problem, help a girl out?

Alton Brown's 'The Chewy'

Yields: 2 1/2 dozen cookies

Original recipe can be found here.

1 cup/ 2 sticks unsalted butter, room temperature

2 1/4 cups bread flour

1 tsp. kosher salt

1 tsp. baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tbsn. milk

1 1/2 tsp. vanilla

2 cups semisweet chocolate chips

Preheat oven to 375 F. Melt the butter in a medium saucepan over low heat. Sift together the flour, salt and baking soda, set aside. Pour the melted butter into a large bowl. Add the sugar and brown sugar. Cream the butter and sugar on medium speed. Add the egg, yolk, milk, and vanilla, then mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment paper lined baking sheet, about 2 inches apart. Bake for 10 - 12 minutes 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.