COOKIES!!! I was trying out a new chocolate chip cookie recipe the other day and absolutely fell in love with it. It’s one of Alton Brown’s recipes and it has a lovely chewy texture. In one of Alton Brown’s episodes of Good Eats, he explains how to achieve different textures in cookies. He goes over chewy, crunchy and puffy cookies. Here, I’ve tried the chewy recipe, which is posted on the food network website. I added a some cinnamon to give it its own unique flavor. The reviews from coworkers have been enthusiastically positive.

 

ingredients8 oz unsalted butter (2 sticks)
12 oz Bread Flour
1 tsp Baking Soda
1 tsp salt
1/2 tsp cinnamon
1 large egg
1 egg yolk
8 oz brown sugar
2 oz sugar
1 oz whole milk
1 1/2 tsp vanilla
12 oz semi-sweet chocolate chips

batter

Cream the butter and sugars together with the paddle attachment until it is light and fluffy. While that’s mixing, sift together (or briskly whisk) the flour, baking soda, salt and cinnamon together.  In a separate bowl or measuring cup, whisk together the eggs, milk and vanilla. When the butter and sugar has reached the light and fluffy stage, add the egg mixture in three stages, mixing thoroughly and scraping down the sides as necessary.

Add the flour mixture to the batter and gently mix until just combined. Stir in the chocolate chips and then refrigerate for an hour.baked

 

Preheat the oven to 375 degrees F (place the racks in the top and lower thirds of the oven). Portion out the cookie dough into approximately 1.5 oz scoops and cook 2 cookie sheets at a  (6 cookies per sheet) for for about 15 minutes, switching the cookie sheets halfway through.

When cooked, transfer the cookies to a cooling rack and let sit for a few minutes before consuming. Try to also let the cookie sheets cool for a few minutes before portioning out the next round. Also – keep the extra cookie dough in the fridge until you’re ready to use it. Enjoy!

final 2

Chewy Chocolate Chip Cookies!
 
Recipe By:
Ingredients
  • 8 oz unsalted butter (2 sticks)
  • 12 oz Bread Flour
  • 1 tsp Baking Soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 large egg
  • 1 egg yolk
  • 8 oz brown sugar
  • 2 oz sugar
  • 1 oz whole milk
  • 1½ tsp vanilla
  • 12 oz semi-sweet chocolate chips
Instructions
  1. Cream the butter and sugars together with the paddle attachment until it is light and fluffy. While that's mixing, sift together (or briskly whisk) the flour, baking soda, salt and cinnamon together. In a separate bowl or measuring cup, whisk together the eggs, milk and vanilla. When the butter and sugar has reached the light and fluffy stage, add the egg mixture in three stages, mixing thoroughly and scraping down the sides as necessary.
  2. Add the flour mixture to the batter and gently mix until just combined. Stir in the chocolate chips and then refrigerate for an hour.
  3. Preheat the oven to 375 degrees F (place the racks in the top and lower thirds of the oven). Portion out the cookie dough into approximately 1.5 oz scoops and cook 2 cookie sheets at a (6 cookies per sheet) for for about 15 minutes, switching the cookie sheets halfway through.
  4. When cooked, transfer the cookies to a cooling rack and let sit for a few minutes before consuming. Try to also let the cookie sheets cool for a few minutes before portioning out the next round. Also - keep the extra cookie dough in the fridge until you're ready to use it. Enjoy!