Cookie Monster

I was definitely the cookie monster that kept stealing from the jar this weekend! I made these Alton Brown’s delicious chocolate chip cookies! To make them festive for Easter, I baked them in my mini muffin pan and topped with peanut butter M&M eggs!

Alton Brown’s Chocolate Chip Cookies

• 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

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat (I cheated and microwaved). Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl (I just used a regular hand mixer). 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.

Again, I didn’t do the baking sheets. I used my mini muffin pan and baked for about 10 minutes.

Thanks, Alton Brown!