Chewy Chocolate Chip Cookies
Man, have I been slacking or what? I feel like I’ve been the laziest blogger in the world lately. Sometimes you just need a break. But now I’m back at it, and the recipe I’m giving you (courtesy of Alton Brown) is the ultimate chocolate chip cookie recipe. Seriously. You’ll never feel the need to try another recipe again.
Alton Brown is a pretty awesome dude. He knows more about food than anyone else on the planet (probably) and he knows a lot about the science behind food too. This means that his recipes are very exacting and he explains the reason behind everything. And that suits my anal-retentive personality quite nicely. However, a lot of his recipes are also a lot of work and require tons of special equipment. But not this one!
The quandary behind baking for me is figuring out how I can pawn the final product off on someone else. I really enjoy the act of baking (which sounds odd/creepy) and it’s fun. But running, which I’ve vowed to start doing tomorrow in an attempt to stave off the effects of eating what I bake, is not so fun. So, in order to run less, I have to eat less yummy things, which is best accomplished by simply giving them to someone else. I’d hoped that the guests at our Memorial Day barbeque would eat all the cookies, but they didn’t (Probably because there were like 3 other desserts. No joke.). So instead I took them to work, where they were polished off in a couple of hours. Yay!
These cookies are everything I want in a chocolate chip cookie: crispy around the outside, chewy in the middle, and a breeze to make. The butter doesn’t even have to be softened!!!! There is only one thing that gives me a little pause: the batter has to be cool before you can bake it. Otherwise your cookies will spread like pancakes. This just means that you can’t bake them immediately after making the batter, which could be bad if you’re in a hurry. Or if you’re an instant-gratification kind of person. The other thing is that because the butter is melted, the batter is a little greasy. You’d think that would keep me from eating the batter, but it didn’t. It was still really yummy. Although the final product was even better. And for a batterophile (how’s that for a made up word??), that’s not a common occurence.
Chewy Chocolate Chip Cookies
(From Alton Brown)
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.