When in doubt just bake chocolate chip cookies! Every guy I come across loves chocolate chip cookies – men really are so simple, just like these cookies. I found this recipe from Joy the Baker who got it from the quirky Alton Brown. He uses bread flour for the cookies, which truly makes all of a difference. Bread flour has more protein than regular all-purpose flour and is ideal for bagels, pizza crust, and other breads. Bread flour in chocolate chip cookies makes the cookie so chewy and delicious. The overload of butter might also help with making the cookies so yummy. I will never use another method of baking cookies again!
Oh and don’t skip chilling the dough before baking. It really helps!
From Joy the Baker:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Preheat the 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 chips.
Chill the dough, and then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Little Chef 