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Sift together the flour, salt and baking soda onto a paper plate. 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. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
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By dappyfood_10108289
Arden Hills, MN
on November 20, 2012
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Note: This updated "Chewy" recipe" should have 2 1/4 Cup, of bread flour, NOT only 12 oz. as listed on the new version.
The original "Chewy" recipe comes from the "Three Cookies for Sister Marsha " episode of Good Eats aired in 2000.
"Awesome cookies,this is the best chocolate chip cookie I've ever had!"
I hear that every time someone eats one of these "Chewy" chocolate chip cookies.
A state fair blue ribbon winner. Thank you Alton!
I recommend that you use 1 bag of semi sweet choc. chips AND 1 bag of Milk choc. chips, plus, change the brown sugar to use only DARK brown sugar it makes a wonderfully delicious difference. This recipe consistantly makes a CHEWY chocolate chip cookie with just the right amount of cookie dough to hold the gooey, melty chocolate chips.
(the cookies turn out looking MUCH better then the photo posted with the recipe.. Enjoy!
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