We are both fans of the chewy, delicious chocolate chip cookies at Subway. Though I am a traditionalist and do love the Nestle Tollhouse version, we decided to experiment with a recipe touted as being chewy and delicious - much like our beloved Subway cookie. This recipe, The Chewy, comes from an episode of Good Eats with Alton Brown. It uses bread flour instead of all-purpose, and an abundance of brown sugar. The dough is very doughy (terrible description, I know) and does not spread when you bake it, so make sure you shape the cookies nicely! They came out very puffed and round. But they certainly were soft and chewy and tasted just like the ones at Subway. We LOVE these cookies. I will definitely make them again.
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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact) (Note: I used a spoon)
Parchment paper (Note: This helped them not to stick, but may not be necessary)
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.
Yield: 2 1/2 dozen
Picture of our cookies: