Line a baking sheet with parchment paper. To make chewy chocolate chip cookies mix the vanilla sugar eggs and butter in a bowl until they get creamy.
Add a little milk.
How to make chocolate chip cookies chewy. Stir in the chocolate chips by hand using a wooden spoon. The longer the dough rests the more complex its flavor will be. Brown sugar is another ingredient that bolsters the chewy factor.
Then stir in the milk until the dough is smooth and carefully fold in the chocolate chips. In a medium bowl cream together the melted butter brown sugar and white sugar until well blended. Mix in the sifted ingredients until just blended.
Add salt vanilla and eggs. Next whisk the flour salt and baking soda together in a separate bowl and mix them into the butter mixture. Fold in the chocolate chunks then chill the dough for at least 30 minutes.
In a small bowl whisk together flour and baking soda. For a more intense toffee like flavor and deeper color chill the dough overnight. In a separate large mixing bowl use a hand mixer to mix the softened butter light brown sugar and granulated sugar.
Start at low speed and increase to medium high until the ingredients are completely mixed. Preheat oven to 350 f 180 c. Beat in the vanilla egg and egg yolk until light and creamy.
The classic chocolate chip cookie recipe calls for two large eggs but alton replaces one egg white with an ounce of milk. In the bowl of a stand mixer fitted with the paddle attachment beat butter and both sugars on medium speed until light and fluffy about 3 minutes. Add the vanilla and then the eggs one at a time mixing at medium speed until completely combined.
Egg whites are binding agents that also help a cookie rise. Use a higher ratio of brown to white sugar.