This week, Charlie asked me for a chocolate chip cookie in her lunch, but I wanted to make something a bit different. I hadn't yet tried Alton Brown's famous Chewy cookie recipe, and since I had all the ingredients on hand. I decided to give it a go.
We really liked the combination of pretzels and chocolate chip cookies in the Chocolate Chunk Pretzel Bars I made awhile back, so I decided to add some pretzels to these cookies as well. These make a nice, chewy but sturdy cookie, with crispy edges. While the texture is great, I found the flavor a bit underwhelming. I prefer a richer, butterscotch flavor in this kind of cookie. However, my tasters loved them, and they keep well for a few days.
Baker's Notes: I weighed my ingredients, then went back and measured the volume, for those of you without a scale. Bread flour is available in supermarkets, I keep mine in in zipper-top bags in the freezer, since I don't use it frequently. If I make these again, I'd swap dark brown sugar for the light, for the richer flavor.
The Chewy Chocolate Chip Pretzel Cookie
adapted from foodnetwork.com
- 8 ounces unsalted butter (2 sticks)
- 12 ounces bread flour (around 2 ½ cups)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces granulated sugar
- 8 ounces light brown sugar (1 ¼ cups)
- 1 large egg
- 1 large egg yolk
- 1 ounce whole milk (2 tablespoons)
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips (2 cups)
- 1 ½ cups chopped pretzels
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate or a piece of waxed paper. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Cover and chill the dough for 1 hour.
Preheat the oven to 375°F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. [I used a medium-sized cookie scoop, eight cookies to a pan, and baked them one at a time on the center rack for 11 minutes].
Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring. If you're using silpat, let cool for a few minutes before moving the cookies to a rack to cool completely.
These cookies keep well, compared to most chocolate chip cookies, stored in an airtight container.