Fancy, Chewy Chocolate Chip Cookies

Chocolate, Cookies, Desserts

How-To Make Chocolate Chip Cookies

I need some food advice. Well, I more need your affirmation that I’m right and my friend is wrong. Here’s the deal: My friend Teri–the one who designed this website–refused payment for her work, which is annoying, but if you know her is way predictable.

Instead, the deal that we made was that she would request a dish and I would oblige despite how weird it is. For some reason I thought she’d be normal and request some sort of hamburger situation, or a mac n cheese, or even a rainbow, seven layer cake.

No. No. Nothing normal like that.

She requested that I make her…a churro corn on the cob. Yes, you heard correctly.

How-To Make Chocolate Chip Cookies

Corn on the cob churro. I mean…I don’t even really know what that means. I’m not even really sure it exists. Actually I’m positive it doesn’t because I’ve googled it to death trying to figure out what it could possibly be like.

So I started to think (and tried not to vom at the thought of it), and came up with…nothing.

Maybe grilled corn on the cob…rolled in sugar and cinnamon? Can this be good? How can I make this delicious? I need your help!!How-To Make Chocolate Chip Cookies

Paul–who also helped me with this site–was much easier to cook for. He likes cookies. Like a lot. So I broke out the fancy chocolate…valrhona. Yeah, it’s expensive, but it’s delicious and totally worth it.

And since I didn’t want to throw fancy chocolate in just any ol’ cookie dough, I broke out the best recipe I know.

This recipe calls for bread flour, rather than the typical AP and instead of softened butter it uses melted butter.

It results in a cookie with height…chewiness…softness and overall amazingness. Basically, it’s my favorite chocolate chip cookie recipe in existence. Like, if I believed in Santa, I’d leave him these cookies.

P.S. If you really want to live on the edge, make this cookie dough batter, scoop it out into balls and put it on a cookie sheet and stick it in the freezer. After it’s hardened, transfer to a plastic resealable bag and put it in the freezer. This means chocolate chips cookies…in 15 minutes!! #dangerous #amazinglife


Fancy, Chewy Chocolate Chip Cookies

Recipe slightly adapted by Alton Brown (via Joy the Baker)

Print this recipe!

2 sticks unsalted butter

2 1/4 cups bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup sugar

1 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk

1 1/2 teaspoons vanilla extract

2 cups milk chocolate valrhona tokens

Heat 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, 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.

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  • Reply Jessica @ How Sweet July 8, 2011 at 10:44 am

    these are pretty and i’d like one in my mouth.

  • Reply Lisa July 8, 2011 at 11:34 am

    Wow..using the Valrhona tokens is a brilliant idea. Not only do they give you a chocolate ‘chunk’ cookie unlike most aesthetically, but I can only imagine how amazing the the big bites of creamy, melted chocolate melding with the buttery, brown sugar cookie, on the palate, feel and taste. This is one for the bookmarks!

  • Reply Jen July 8, 2011 at 12:27 pm

    Love the new blog re-design …. and these cookies look delicious!

  • Reply Sara July 8, 2011 at 1:49 pm

    These look amazingly delicious and beautiful new website! Not so sure about the corn churro, but where do you get your chocolate tokens?

    • Reply Adrianna July 8, 2011 at 6:14 pm

      I got them at Whole Foods in the chocolate department!

  • Reply g July 8, 2011 at 2:15 pm

    Maybe deep-fried corn on the cob that you then roll in cinnamon sugar? I googled “deep-fried corn on the cob” and a lot of festival results came up… so it looks like it can be done!

  • Reply justginster July 8, 2011 at 2:53 pm

    i’m imagining corn on the cob churro to be something like corn on the cob, dipped in the batter you would use for churros, deep fried and then dipped in cinnamon and sugar? sounds like it could be interesting, but i wonder if your friend was deliberately giving you something impossible so that you wouldn’t have to pay her back 🙂 if you can deviate from the ‘on the cob’ part, there’s always this recipe:

    • Reply Adrianna July 8, 2011 at 9:34 pm

      I think you and G are onto something!

  • Reply Blog is the New Black July 8, 2011 at 3:00 pm

    Those are fancy and I love the fat, fluffy shape of them!

  • Reply Katrina July 8, 2011 at 4:32 pm

    Love these. Nothing like a chocolate chip cookie. Yum!

  • Reply Heidi @ Food Doodles July 8, 2011 at 4:44 pm

    Those look so yummy! I love using bread flour in place of all purpose in cookies like this! And I love your new site redesign!

  • Reply Melissa July 8, 2011 at 6:11 pm

    I love that “churro corn on the cob” will be a popular search term on google now 🙂

    “churro” popcorn:

    Or how about some churro nuggets!

    • Reply Adrianna July 8, 2011 at 9:35 pm

      CHURRO POPCORN!!! Hi, future snack!

  • Reply Sarah July 8, 2011 at 8:21 pm

    Churros look a bit like corn on the cob anyway if you squint. Maybe just make some short fat ones, and call it a day?

    Or you could make cornmeal muffin batter – I have a great recipe that incorporates fresh corn and honey if you want it – and turn that into churros? Actually, I bet that would be delicious.

    • Reply Adrianna July 8, 2011 at 9:35 pm

      I like the way your brain works.

  • Reply bianca July 8, 2011 at 9:21 pm

    Great new look! I can’t wait to see what you come up for the corn on the cob churros; if all else fails, just slip an envelope full of cash under her door and call it a day!

  • Reply Lauren July 8, 2011 at 9:28 pm

    Just saw this recipe yesterday:

    Here’s my thought, and I fully admit it’s a little wackadoo, but…what if you stirred some corn nuts into the icecream at the last churn? You’d get the awesome punch of salt, and a little crunch, and hey, it’s churro flavored and wrapped in a corn husk – how much closer can you get.

    Please note, that is a bakers royale recipe (not mine, and I am not affiliated with them, I just love them).

    • Reply Adrianna July 8, 2011 at 9:37 pm

      That ice cream is genius! I like Bakers Royale, too. She’s a good one.

  • Reply Betty @ scrambled hen fruit July 9, 2011 at 3:46 am

    Those cookies look perfect to me- I love those chunks of chocolate. And as for churro corn on the cob, I’d probably dip the corn in a churro batter and deep fry it. What an idea! 🙂

  • Reply homegrown countrygirl July 9, 2011 at 3:25 pm

    What amazing looking cookies. And I bet whatever you come up with for the corn on the cob churro will be awesome, too. Teri and Paul know how to make a good barter! (And you all did a great job on your site re-design!)

  • Reply Jen @ Fresh From The... July 10, 2011 at 6:29 pm

    I fully intend to try these sometime. I am always looking out for the quintessential chocolate chip cookie recipe, and though I have one I like, I still feel it’s missing a little somethin’ somethin’!

  • Reply Lindsey @ Why Just Eat July 10, 2011 at 8:37 pm

    I agree with the battered and deep fried corn on the cob, then rolled in cinnamon and sugar. I can imagine it would taste like a cross between a corn dog and kettle corn. You’d need something really good to dip it in – maybe a cinnamon cream cheese frosting type dip.

    This sounds oddly good. I might have to try it.

    And the cookies look delish!

  • Reply Susan July 10, 2011 at 10:52 pm

    My boyfriend was sitting beside me when I pulled up this page and immediately ordered me to make these! Gorgeous photos! I can’t wait to make these cookies.

  • Reply The Newlywed Chefs July 11, 2011 at 2:40 am

    Fancy, indeed 🙂 Yum!

  • Reply Daniel July 12, 2011 at 2:14 am

    I don’t know if the batter -or the corn for that matter- would hold up to this, but could you roll it in corn before frying? Then you’d have corn on the churro cob.

    • Reply Adrianna July 12, 2011 at 5:15 am

      Thanks everyone for all your awesome suggestions!

      Daniel, I think this is kind of genius idea.

  • Reply Kristina July 12, 2011 at 4:12 pm

    I like your idea of grilled corn on the cob better. I par-boil mine and then grill it straight, no husks. After a couple minutes I begin to baste it with garlic parmesan butter and as it continues to cook the parmesian makes a blackened crust around the corn. So I’m imagining doing the same thing only using a cinnamon sugar butter to baste. Will it carmelize and form an amazing sweet crust, or will it just stick to the grill and fill your eyes with smoke? Hmmm… thats why you have to try it and let us know! Maybe you’ll want to add flour to the butter? Hmmm… i’m not going to be able to stop thinking about this one until I try it myself!

  • Reply Nadette July 12, 2011 at 7:27 pm

    I really must make friends with a web designer and barter food for blog design. And I really must try this valrhon chocolate. I once read a whole article about this fancy chocolate. I only fear that if I make this cookies my lack of self control will casue me to gain back ALL the weight I lost as well as develop type 2 diabetes. like instantly. but I’m also convinced that they’re worth the risk. I like to ilve/bake/eat on the edge.

  • Reply Breakfast Tostadas | Cucina di Carrie July 17, 2011 at 6:22 pm

    […] the ingredients you need to make a delicious breakfast already in your refrigerator. Eggs for the cookies you keep meaning to bake? Check. Half an onion left over because inevitably you never use the whole […]

  • Reply Greer August 15, 2011 at 12:30 pm

    what about a corn fritter batter – you can shape it like churros if you make it just a little thicker than usual?

  • Reply ELIZABETH October 14, 2011 at 7:47 pm

    Whole Foods didn’t have any bread flour, what do you think of substituting pastry flour? No good?

    • Reply Adrianna October 14, 2011 at 7:56 pm

      If you don’t have bread flour, I would stick with all-purpose flour. I haven’t made this particular recipe with all-purpose but in theory it should work! Let me know how it goes!

  • Reply Reparar disco duro December 12, 2011 at 1:26 am

    These look delicious and photos are amazing!!!
    I’ve save the recipe and I will try…

  • Reply Dee February 12, 2013 at 10:27 pm

    maybe for the churro corn on the cob, you can deep fry it to make it crunchy and roll it around in cinnamon.

  • Reply hellooo February 18, 2013 at 8:38 pm

    how long should i chill the cookie dough?

  • Reply Callie March 15, 2013 at 10:56 pm

    I made these cookies and I have a couple of questions.
    Do you use light brown or dark brown sugar?
    Also, how long did you chill them for?
    My cookies were tasty but they were quite flat and very brown– and i think the brown sugar and chilling might have been why.

    • Reply Adrianna March 16, 2013 at 2:19 pm

      I used light brown sugar but it shouldn’t matter too too much. I chilled them for 1 hour. That should help. Also how long did you bake them for?

  • Reply Callie March 16, 2013 at 6:19 pm

    I baked them for 14 minutes for the first 6– but they turned out really brown and crispy– not burnt just remarkably brown.
    The next couple I did 10-12 minutes and that helped, but they were still pretty flat.
    I chilled them for about 50 minutes. I wonder what happened. I did use dark brown sugar, but I think you’re right that that shouldn’t affect them very much.

    • Reply Adrianna March 16, 2013 at 6:44 pm

      Hmm..the only thing I can think of is that maybe your baking soda is expired? Baking soda is pretty powerful and 1 teaspoon should make these cookies puff up quite nicely. Also, maybe your oven runs a little hot? My current oven runs really hot and I found out when I put a meat thermometer on one of the racks. Sorry this recipe gave you trouble!

      • Reply Callie March 16, 2013 at 7:15 pm

        Thanks so much for your help. The cookies weren’t cakey but they were delicious.
        I love the carmely flavor that comes with the brown sugar. I’ll try this with brand new baking soda next time and I will definitely invest in a thermometer. Thanks!