I did it. I finally made the chewy Alton Brown chocolate chip cookie that everyone else in the blogosphere seems to have already made. Last night, after spending 2 hours studying European History, 30 minutes running at the gym, and another undetermined amount of time doing absolutely nothing, I figured I might as well use up my wasted time by making some cookies. I did continue to watch the first season of Gossip Girl as I baked – it was 20 bucks at Target last week!!!! Even though I’ve already seen it all, I can somehow never get my fix of Upper East Side snobbiness.
They are just like any other cookie, except have melted butter, much more brown sugar than white, and bread flour. Okay, so they aren’t exactly like every other chocolate chip cookie recipe, but they are still pretty easy to make. Too bad my dad is still out of town, because I think he would have enjoyed these better than a lot of the baked goods I often make – since they had mostly brown sugar compared to white sugar, they were not as sweet as usual.
Carson, my classmate said “Yum…..Yes, they are chewy without having to gnaw on them. They are soft without tasting undercooked.” So all in all, I say this cookie experiment was a success. They are pretty easy cookies to make, come out with a perfect golden brown color, have a nice chewiness and are not deathly sweet.
Grade – A
Make again – very likely
- 2 sticks unsalted butter
- 2 1/4 cups bread flower
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cup brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoon vanilla
- 2 cups chocolate chips
- Heat over to 375 degrees F.
- Melt the butter in a heavy-bottom medium saucepan over low heat.
- Sift together 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, milk and vanilla and mix until well combined.
- Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
- Chill the dough, and the scoop onto parchment-lined baking sheets.
- Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheets halfway through for even browning.
- Cool completely and store in an airtight container.