Wednesday, March 6, 2013

Alton Brown's "The Chewy" chocolate chip cookie


I have always been a late adopter on things. It usually takes me a while (sometimes years) to catch onto fads or whatever is the latest and greatest shiny object. In fact, I'm old-school and still don't use iTunes because I prefer to listen to CDs. Well, I do listen to XM radio and Pandora, but otherwise, I'm still stuck in the 90s. Don't get me started on how many mixed tapes I have lurking in the attic.

One recipe that made its rounds across the blogisphere is Alton Brown's "The Chewy." This chocolate chip cookie became many bloggers' favorites. I first heard about this cookie several years ago and had not made it until now. Just like I am slow with technology, I have been even slower to bake this cookie.

I guess I wasn't missing much because these cookies were not my favorite. They were a bit too greasy, and even though I baked for the exact amount of time that Alton recommended, my cookies came out too crispy and brown for my liking. The cookies spread and flattened out more than I thought they would too. Don't get me wrong - these are still good tasting cookies, but they were deceiving because I envisioned that these would be puffy, chewy cookies. If you like your cookies a bit darker and crispy, give these a try. Otherwise, skip this recipe and make the ones from Back in the Day Bakery instead. Those are cookies that you should not wait around for!

Also, if any of you can tell me the best way to transfer all the music off my CDs onto iTunes, that would be great (I do not have a CD reader on my iMac, and I am not allowed to install iTunes on my work laptop). Help me get into the 21st century, please!

Alton Brown's "The Chewy" chocolate chip cookie
  • 8 ounces unsalted butter (2 sticks)
  • 12 ounces bread flour (1 and 1/2 cups)
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 2 ounces granulated sugar (1/4 cup)
  • 8 ounces light brown sugar (1 cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 ounce whole milk (2 TBSP)
  • 1-1/2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips (1 package)

Directions
In a small saucepan, melt the butter over low heat. Once melted, set aside to cool slightly.

In a medium bowl, mix together the flour, salt and baking soda.

Pour the butter into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the granulated sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

In a measuring cup or small bowl, whisk together the whole egg, the egg yolk, milk and vanilla.

Turn the mixer down to low and slowly add the egg mixture. Mix for about 30 seconds or until thoroughly combined.

Slowly add the dry ingredients into the mixer. You may need to stop the mixer a few times to scrape down the bowl.

Once the flour is fully incorporated, add the chocolate chips (alternatively, you can stir the chips in by hand). Chill the dough for 1 hour in the refrigerator.

Preheat your oven to 375 degrees F and place the racks in the top third and bottom third of the oven.

Using a cookie scoop or measuring cup, portion out the dough into 1-1/2 ounce balls onto a sheet pan lined with parchment paper or a nonstick baking mat. Leave at least 2 inches between each cookie.  Bake for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies cool on a cooling rack for at least 5 minutes before serving.

Cookies can be stored in an airtight container for about 3 days. You can also freeze them for up to a month.

Yield: About 30 cookies

Source: Alton Brown, via the Food Network

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