Wednesday, April 28, 2010

Alton Brown's "The Chewy" Chocolate Chip Cookies

I've made these cookies several times now, and they have always been a huge hit. It's hard to even feel motivated to try a different chocolate chip cookie recipe. I also use this dough in the center of my cookie dough cuppycakes now.

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Alton Brown's "The Chewy"
(Adapted from Food Network with only minimal modifications.)

INGREDIENTS
* 2 sticks unsalted butter
* 2 1/4 cups bread flour (it's really important to use 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 (I use Ghirardeli)


INSTRUCTIONS

Heat oven to 375 degrees F. (Note: I usually preheat my oven to 25 degrees lower than what recipes say, because it runs about 10 degrees hot and also I use nonstick bakeware. So I actually baked these at 350.)

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. (Note: Be careful to melt the butter slooooowly. If you do it too quickly - i.e. on too high a heat - it will separate and you'll end up with greasy cookies.)

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 (I skipped the parchment because my nonstick baking sheets are AWESOME), 6 cookies per sheet. (AB says to use a #20 disher to scoop the cookies. I use a large OXO cookie scoop, which according to the Internets, is the same size.)

Bake for 14 minutes (my cookies took about 14-15 minutes - keep an eye on them or they'll burn) 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.

NOTE: I chill my dough for 24-36 hours before baking the cookies (though AB doesn't say to do this). I find that it really improves the flavor of the cookies. Your mileage may vary.

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8 comments:

Little Bear said...

Wow, your cookies look amazing! I always end up with flat cookies. I am going to have to give these a shot. I never realized about the butter, I bet that is what has been making my cookies not so great. Thanks for the tips!

n3m3sis42 said...

Thanks, Little Bear! Before I made these cookies the first time, I read the thousand or so comments on the Food Network website and learned a lot of things. This is a really awesome cookie recipe and it's worth the effort to get to work.

(Don't worry, some of the cookies I've made with other recipes come out on the flat side because I tend to underbake. It's okay!)

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Azshab said...

I absolutely love these cookies they're amazing looking-Thumbs up !!