{"id":1746,"date":"2009-09-18T06:08:45","date_gmt":"2009-09-18T12:08:45","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1746"},"modified":"2009-09-18T06:08:45","modified_gmt":"2009-09-18T12:08:45","slug":"chewy-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/09\/18\/chewy-chocolate-chip-cookies\/","title":{"rendered":"Chewy Chocolate Chip Cookies"},"content":{"rendered":"

The success of the peanut butter M&M cookie<\/a> last week inspired me to try the cookie again, but this time with chocolate chips. \u00a0I changed the amount of sugars in this cookie. \u00a0I wish I could claim that I was being purposefully\u00a0experimental and had some great reason for changing the ratio of white to brown sugar. \u00a0The truth is that I didn’t have enough brown sugar left.<\/p>\n

\"chocchip2\"<\/p>\n

So I used 3\/4 cup brown sugar and 3\/4 cup white sugar. \u00a0All the rest of the ingredients remained the same. \u00a0I used 1 cup of milk chocolate chips and 1 cup chopped 60%\u00a0cacao\u00a0Callebaut from a block that I had left over from another recipe.<\/p>\n

I think this cookie may be my new favorite. \u00a0I love the texture and flavor. \u00a0Even with the change in the sugar ratio they were delicious. \u00a0I did find them a bit less moist than the cookie with more brown sugar, but not enough to make them less tasty.<\/p>\n

<\/p>\n

Chewy Chocolate Chip Cookies<\/h2>\n

\"chocchip3\"<\/p>\n

Ingredients<\/h4>\n
    \n
  • 2 sticks unsalted butter<\/li>\n
  • 2 1\/4 cups bread flour<\/li>\n
  • 1 teaspoon kosher salt<\/li>\n
  • 1 teaspoon baking soda<\/li>\n
  • 3\/4 cup sugar<\/li>\n
  • 3\/4 cups brown sugar<\/li>\n
  • 1 egg<\/li>\n
  • 1 egg yolk<\/li>\n
  • 2 tablespoons milk<\/li>\n
  • 1 1\/2 teaspoons vanilla extract<\/li>\n
  • 1 cup milk chocolate chips<\/li>\n
  • 1 cup chopped dark chocolate<\/li>\n<\/ul>\n

    Directions<\/h4>\n
      \n
    1. Heat oven to 375 degrees F.<\/li>\n
    2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.<\/li>\n
    3. Pour the melted butter in the mixer\u2019s 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.<\/li>\n
    4. 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.<\/li>\n<\/ol>\n