Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*. My friend Julie says her chocolate chip cookie recipe is the best. Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy. While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time. Then again, I usually chill the cookie dough before baking regardless. I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days.
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly.
I also take my cookies out on the earlier side so I can ensure they are chewy.
Mix and set aside:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar
3/4 cup brown sugar
1 cup unsalted butter, melted and slightly cooled
2 large egg yolks
1 teaspoon vanilla extract