I am baaaaack!
Did ya miss me? Did ya? Did ya?
Truth be told, I missed blogging. I know, I did a few round-ups last week, but no recipe graced this space. I got some fresh perspective, a new collection of recipes to share and I am starting with CCC Monday.
Seems like I got a little sidetracked with this project, wouldn’t you say? The heat wave banned me from turning the oven on and I had to get creative. These were great and this was amazing! But… I really missed a real cookie. Freshly baked, crispy, chewy cookie.
As soon as the cool front came, I made a batch of dough and turned the oven on. Yep, I baked.
I have about 5 more recipes to go in my series and this is one of them. I got really excited by the title itself! CHEWY. The secret? Bread flour and ice cream scoop. Result? One gigantic chewy cookie!
Alton Brown's Chewy Chocolate Chip Cookies
Alton Brown's Chewy Chocolate Chip Cookies do not disappoint. In flavor and size! More CCC Monday recipes on www.crunchycreamysweet.com
Serves: 24 large cookies or 48 small cookies
- 8 ounces unsalted butter
- 12 ounces bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces granulated sugar
- 8 ounces light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ounce whole milk
- 1½ teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
- In a medium saucepan, brown the butter.
- Meanwhile, whisk together flour, salt and soda in a medium mixing bowl.
- Set aside.
- In a small mixing bowl, whisk together the wet ingredients ( egg, egg yolk, milk and vanilla ).
- Set aside.
- Take of the heat, swirl the saucepan few time and let cool for a couple of minutes.
- Pour into a mixing bowl of your standing mixer.
- Add both sugars and mix on medium speed for 2 minutes.
- Reduce speed to slow and add the wet ingredients. Mix until combined, about 30 seconds.
- Reduce speed to "stir" or the lowest setting possible and add half of the dry ingredients. Mix for 15 seconds.
- Add your chocolate chips to the remaining flour.
- Now switch to a spatula and fold in the chocolate chips with the rest of flour mixture.
- Fold it in just until combined.
- Refrigerate the dough for 30 minutes to 1 hour.
- Preheat your oven to 375 degrees and position your rack on the lower third of the oven.
- Line your cookie sheet with foil, parchment paper or silpat.
- Scoop the cookie dough with ice cream scoop onto prepared sheet.
- Bake 12 - 15 minutes.
- Cool on wire rack for at least 5 minutes.
Original recipe on http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html
Few notes on this one:
1. I thought that the bread flour will make them really chewy. The thing is, if you scoop out the dough using a regular cookie scoop, they will be thick and quite crunchy. But if you use the ice cream scoop to make the recommended large cookies – they will be chewy.
2. I actually weighed the dough to get 1 1/2 oz scoop of dough. Take two regular scoops and smash them together or use the ice cream scoop.
3. Because of the size of these cookies, the chocolate chips seem to get lost in the dough. I placed few chips on each cookie after few minutes of baking. If you decide to do the same, please, please, please be careful! Do not burn yourself!
4. I also sprinkled the tops of my cookies with sea salt to balance the sweetness.
Have you tried Alton’s Chewy recipe? If so, what did you think?