Did you know that chocolate chip cookies are the most baked cookie in American homes? Found that out on Good Eats, a great show on Food Network. Well, this is definitely true in my home. Who knows how many times I made chocolate chip cookies. My favorite chocolate chip cookie recipe has always been the Toll House recipe. I think this has changed now that I have tried Alton Brown’s (host of Good Eats) recipe for a chewy chocolate chip cookie.
Nice plump cookies that are a little crunchy on the outside, and chewy on the inside! I think these qualities make the best kind of ccc (hence the title of this post :-)). Good Eats had an episode dedicated to three different types of ccc: thin, chewy, and puffy. Alton Brown uses the Toll House recipe as a base, but changes certain things to make the cookie thin, chewy, or puffy.
For the chewy, these are the different ingredients we need to make them, well, chewy!
Then you mix these up with baking soda and put aside. Another difference from the original recipe is the butter. Usually you just use 2 sticks of butter at room temperature. In the chewy, you melt the butter in a saucepan, which adds to the chewiness!
See the melted butter? You then add the sugar and brown sugar. You get to use more brown sugar in the chewy too! Oh, don’t you just love the smell of brown sugar? It’s also so fun to pack too! I mixed the mixture for quite some time… until the mixture became more of a gravy texture.
After these are mixed, you add the eggs (one whole egg, and one yolk) and vanilla extract. Then you add the dry ingredients that you put aside earlier. Now this is the dough after everything is mixed.
Of course it’s not complete without the chocolate chips! This is my favorite part. When I was little, my mom would let me do this part because it was fun, but I was a little weakling, so I couldn’t mix it completely. Now, it’s a piece of cake! Of course it did help that the dough was creamy and not too thick.
Now that’s more like it. After this is done, the most important step is to chill the dough in the refrigerator. This helps to make the cookie plump! I refrigerated my dough for an hour, and that’s a perfect amount of time for me. Just watch your favorite movie or do what I did and do some shopping!
Now that the dough is more firm, time to do some scooping. I used a #40 disher cookie scooper, also called a medium cookie scooper that scoops 1.5 tbsp. It’s a little smaller than Brown suggested to use, but that’s okay, more cookies to eat.
Put only 6 cookies per baking sheet. I usually follow this rule for any cookie recipe so that the cookies don’t touch each other when fully baked. In total, I baked a batch of cookies for only 13 minutes instead of 14 minutes because my cookies are a bit smaller than the recipe intends. I rotated the sheet 5 minutes in, for even browning, and left it to bake for the last 8 minutes.
Time to plate and eat! My mom and I were the first to try it. We both agree that this is the best chocolate chip cookie that we ever baked. I just love the chewiness on the inside.
The cookies are so plump, they’re a leaning tower of cookies!
If you want to freeze some cookies for later so that they can be super fresh the next time you crave chocolate chip cookies, you can! All you need to do is use the cookie scooper to make the cookie balls. Put them on a baking sheet and freeze them for about 20 minutes. Then put them in an airtight container. When you’re ready to eat them again, just put them on the baking sheet and bake for 14-15 minutes. Now you can enjoy a fresh cookie with all the work already done beforehand!
Recipe from Alton Brown
makes 30 cookies
Note: Since I used a smaller cookie scooper, I came out with 38 cookies.
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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
- Heat oven to 375 degrees F. [A suggestion is to do this after you chill your dough.]
- 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.