In an episode of Good Eats, Alton Brown bites into an American classic: the chocolate chip cookie. He shows us how subtle variations in the recipe can lead to three delicious versions: The Thin, The Puffy, and The Chewy. I opted for The Chewy. This batch of cookies is chock-full of chocolate chips. Melting the butter, holding back on the egg whites, and using more brown sugar results in a chewy cookie that retains its moisture. These cookies are thick and browned beautifully in the oven. The chewy centre is balanced out by the crispy edges. These cookies are actually quite addictive. Because of their size, you don’t notice how quickly they disappear! These are more traditional than Jacques Torres’s take on the chocolate chip cookie. Torres is a show-stopper, while Brown is a reliable classic.
Recipe adapted from Alton Brown
Yields 30 portions
8 ounces (2 sticks) unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar (The darker the sugar you use, the chewier your cookies will be.)
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (I used dark chocolate)
1) Melt the butter and set aside to cool slightly.
2) Sift the flour, salt and baking soda together in a bowl and set aside.
3) Pour the butter into the bowl of a stand mixer fitted with a paddle attachment.
4) Add both sugars and beat on medium speed for 2 minutes.
5) In a small bowl, whisk the whole egg, egg yolk, milk and vanilla together.
6) Reduce the speed of the stand mixer and add the egg mixture. Beat until well incorporated, about 30 seconds.
7) Add the flour mixture.
8) Stir in the chocolate chips.
9) Chill the dough for 1 hour.
10) Preheat the oven to 375F and line a baking sheet with parchment paper.
11) Scoop the dough into 1.5-ounce portions.
12) Bake 6 cookies per sheet for 15 minutes. I took my cookies out at the 12 or 13-minute mark.
13) Slide the parchment with the cookies onto a cooling rack and let cool for 5 minutes.