Monday, April 18, 2011

Eureka! Chocolate Chip Cookies

Category: Cookies and Bars
Difficulty Rating: Easy

EUREKA I have found it! The perfect non-oatmeal chocolate chip cookie!

Alton Brown of TV cooking show fame, has created a very celebrated cookie that is on cooking blogs everywhere. It's called "The Chewy". I have altered it slightly, and they are as perfect as cookie-shop cookies. They taste like the best Toll House batch you've ever made, except they are consistently slightly raised, not flat!!! You can also tell when they're done just by looking at them. Yaaaaaay! Every batch turns out the same--the minute they're light brown, they're done. And if you roll the dough in balls or scoop it onto the cookie sheet-- they come out uniform in size and shape!!! Wooooohoooo!

My hubby is on the fire board in our town. So he asked me to make a big batch and give them to the Scotts Valley Fire Department. They loved 'em! I am now a deputy Fire Marshall. Just like in first grade. Except I can't fit into the little hat any more.

Note: When separating eggs always do it over a separate bowl. Then, if you do goof up, you don't have to fish eggshells or egg-whites out of the dough!


Ingredients:

2 sticks melted butter
2 1/4 C flour
1 t kosher salt
1 t baking soda
1/4 C sugar
1 1/2 C packed brown sugar
1 egg
1 egg yolk
2 T milk
1 1/2 t real vanilla extract (I really like the Costco Kirkland vanilla)
2 C semisweet chocolate chips (or use a mixture of a few kinds of chocolate chips)

Directions:

Heat oven to 375 degrees F.

Sift together the flour, salt, and baking soda and set aside. Put melted butter in a medium mixing bowl. Add the sugar and brown sugar. Combine the butter and sugars on medium speed of an electric mixer. Add the egg, yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.

Note: The first time I made this, it was wierd for me to use melted butter in cookie dough. It made the dough seem alarmingly liquid. Never fear, chilling the dough will make it firm up.

Chill the dough for about 1 1/2 hours at the least, or overnight in the refrigerator, then scoop (using a #20 disher), onto parchment-lined or greased cookie sheets. OR, lacking a scoop, roll dough into balls the size of a golf-ball and place them on the cookie sheet. These are pretty big cookies-they won't be chewy if they aren't big. So don't put more than 9 on a sheet--Alton recommends 6. Don't know why.... 9 worked fine. Anyway, bake for 14 minutes or until golden brown, but not dark brown. Rotate cookie sheet halfway through baking for even browning. Cool completely and store in an airtight container. These are best served warm with cold milk.




























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