Oct 3, 2011

The Chewy


This recipe is not new (by any means) to my blog or the baking world as we know it.  This is Alton Brown's famous chocolate chip cookie recipe, The Chewy.  It's famous.  It's delicious.  It's perfect.

Any time that I need/want chocolate chip cookies, this is my go-to recipe.  I love that you melt the butter and combine that with bread flour, giving you crisp edges with a super chewy center.  For me, that's the ideal combination.  Maybe it's because I've made these so many times but they come together so quickly that it's almost too easy to have fresh cookies in no time.

Sometimes I bake the full batch and sometimes I batch about half the dough and then scoop out the other half into cookie size portions, freeze the dough balls, and then save them for later baking.  That's what it's really easy to have fresh cookies at a moments notice!

Like I said, I've posted these before but these cookies definitely deserve a new post with better pictures.

The Chewy Printable Version

2 sticks unsalted butter
2 ¼ cups bread flour
1 tsp. kosher salt 1
 tsp.baking soda
¼ cup granulated sugar
1 ¼ cups brown sugar
1 egg
1 egg yolk
2 tbsp. milk
1 ½ tbsp. vanilla extract
2 cups semisweet chocolate chips

1. Heat oven to 375°F and line a baking sheet with parchment paper; set aside.
2. Melt the butter in a medium saucepan over low heat. In a large bowl, sift together the flour, salt, and baking soda; set aside.
3. In the bowl of an electric mixer, pour in the melted butte. Add in the sugar and brown sugar and cream the butter and sugars together on medium speed.
4. Add in the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
5. Chill the dough (in the freezer for about 15 minutes or the fridge for about an hour), then scoop onto prepared baking sheet using two spoon.
6. Bake for 10-14 (depending on size) minutes or until golden brown, checking the cookies after 5-7 minutes.
7. Cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

from Alton Brown

4 comments:

Carolyn S. said...

Yummy!  I just made these and I am going to freeze half.  How do I bake the frozen cookies?  Can I bake them from a frozen state or do I defrost first?

Goodthymesfoodblog said...

I bake them straight from the freezer. I believe I baked them for only a couple minutes longer than the original instructions but definitely check after after a few minutes to see how they are doing.

Carolyn S. said...

I love these cookies, they turned out amazing!  They only needed 10 minutes in my oven for perfectly crispy outsides and chewy melty insides.  The only complaint is that I somehow managed to drop the remaining two dozen cookie portions as I put them in the freezer.  Oh well, I'll have to bake more!

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