Alton Brown, you can do now wrong. I love all the scientific explanations you provide for almost every step in a recipe.   I think you’re awesome.  That said, I really liked, but didn’t LOVE, your chewy chocolate chip cookie recipe.  This awkward moment will pass…and I still love you and will not hesitate to try one of your recipes, but your recipe just wasn’t THE chocolate chip cookie recipe for me.  Don’t get me wrong…it was delicious…but it just didn’t have the elements that I LOVE in a chocolate chip cookie.  I like my cookies a little thinner and softer.  I don’t know if I’d classify this as a “chewy” cookie, but it had a lovely bite–slight crunch on the outside and softer on the inside.

Alton’s recipe calls for the cookie dough to be chilled before baking–a method that will definitely produce much thicker cookie.  Michael liked this.  He enjoyed the denser and heartier cookie.  He loved the way it softened in the milk.   My friends inhaled them, and I sent the remaining six cookies with them.

These cookies are pretty awesome and were ideal for ice cream sandwiches.  I just happen to have a recipe I love and will turn to 90% of the time ( FYI, that recipe will come soon!)

Alton Brown’s Chewy Chocolate Chip Cookie

Ingredients

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

Directions

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.

Original Recipe from Alton Brown
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