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!
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?