Saturday, April 9, 2011

Alton Brown's The Chewy

Meet my new favourite chocolate chip cookies.
My first blogiversary passed a week ago, and I completely forgot to do something special. I had a nice little bout of sinusitis/bronchitis/laryngitis keeping me busy. But just because I was occupied with the slew of itises doesn't mean I didn't find the time to bake.

The first Wednesday of every month my work has a potluck. It's my favourite thing ever, and is a great excuse to bake.  These cookies, Alton Brown's The Chewy, were my offering this month. The Chewy is an incredible chocolate chip cookie because it actually lives up to its name and reputation, and it's made with bread flour.  It's dense, chewy, chocolately, but not too sweet.  And it tastes just as good baked as it does in cookie dough form. This is rare, but important, non?

Alton Brown's The Chewy recipe


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


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.


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