Friday, December 9, 2011

(Chewy) Chocolate Chip Cookies

My wife really wanted to try the Chewy recipe from Alton Brown since I recently made the Thin recipe and have subsequently ate them all.

These cookies were pretty different in that there is bread flour for extra chewy gluten and they cook up much thicker than the Thin ones. 

(Chewy) Chocolate Chip Cookies
(from Alton Brown here)

Please use a scale for accuracy, but if you don't have one, the volume measurements are listed

8 oz unsalted butter (2 sticks)
12 oz bread flour (2 1/4 cup)
1 teaspoon kosher salt
1 teaspoon baking soda
2 oz granulated sugar (1/4 cup)
8 oz light brown sugar (1 1/4 cups)
1 whole egg
1 egg yolk
1 oz whole milk (2 tablespoons)
1 1/2 teaspoons vanilla extract
12 oz semisweet chocolate chips (2 cups or 1 bag)


Begin by melting the butter in the microwave. I went 45 seconds.

Next -

Combine your 12 oz bread flour (2 1/4 cup), 1 teaspoon kosher salt and 1 teaspoon baking soda.

Sift them together onto a paper plate or (like me) aluminium foil.

We'll use this flexible base to get the flour in the mixer easier.

Add the melted butter, 2 oz granulated sugar (1/4 cup), and 8 oz light brown sugar (1 1/4 cups) to your mixing bowl.

Begin mixing at medium speed.

Combine the 1 whole egg, 1 egg yolk, 1 oz whole milk (2 tablespoons) and 1 1/2 teaspoons vanilla extract in a bowl.

Whisk to combine.

Slowly add the egg mixture to the sugar/butter.

Mix for 30 seconds.

Slowly add the flour.

You may need to stop to scrape down the sides of the bowl.

When the flour is completely integrated, add the chocolate chips.

Combine by hand.

Chill in the freezer for 30 minutes before portioning or the cookies will run flat.

When you're ready to cook, preheat the oven to 375F.

Scoop out 1.5 oz portions onto a parchment lined baking sheet.

Bake for 15 minutes.

Overall, I liked the Thin cookies better, but these were really good.

Soft and chewy in the center with that golden crunch on the edges.


p.s. They freeze really well too. I rolled them out into 1.5 oz balls and froze them on a cookie sheet. Then I just tossed them into a ziplock bag in the freezer for quick cookies.

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