The success of the peanut butter M&M cookie last week inspired me to try the cookie again, but this time with chocolate chips. I changed the amount of sugars in this cookie. I wish I could claim that I was being purposefully experimental and had some great reason for changing the ratio of white to brown sugar. The truth is that I didn’t have enough brown sugar left.
So I used 3/4 cup brown sugar and 3/4 cup white sugar. All the rest of the ingredients remained the same. I used 1 cup of milk chocolate chips and 1 cup chopped 60% cacao Callebaut from a block that I had left over from another recipe.
I think this cookie may be my new favorite. I love the texture and flavor. Even with the change in the sugar ratio they were delicious. I did find them a bit less moist than the cookie with more brown sugar, but not enough to make them less tasty.
Chewy Chocolate Chip Cookies
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup sugar
- 3/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1 cup chopped dark chocolate
- 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 and chips.
- Chill the dough for at least an hour, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 10 minutes or until golden brown. Rotate the baking sheet halfway through for even browning. Cool completely and store in an airtight container.