Saturday, September 24, 2016
ALTON BROWN'S "THE CHEWY" CHOCOLATE CHIP COOKIES
I made this recipe many years ago. I was traveling to Florida to visit a friend who admitted she was a horrible baker. I baked her a batch of cookies the night before my flight. The visit was before 9-11 and there wasn't an issue bring food as a carry on.
The only problem I had was I kept snacking on the cookies on the flight down! I shared them with the guy sitting next to me who loved them and the stewardess had to try a few. Let's just say by the time I got to her house the bag sure wasn't full!!
There was one bag of chips left in my pantry and I wanted to use them up before we go back to Florida.
They made a trip to Canada when we visited the in-laws. Gabe's cousin loved them.
Recipe from Oprah
1 cup unsalted butter
12 ounces (about 2¼ cups) bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces (¼ cup) granulated sugar
8 ounces (1¼ cup) light brown sugar
1 egg yolk
1 ounce (2 tablespoons) whole milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chip
Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate.
Pour the butter into your stand mixer's work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
In a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.
Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula
Once the flour is worked in, drop the speed to "stir" and add the chocolate chips.
Chill the dough for 1 hour
Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment paper sheets.
Bake for 15 minutes, rotating the pans halfway through.
Remove from the oven, slide the parchment with the cookies onto a cooling rack.
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