Until recently I didn't have a chocolate chip cookie recipe that I used every time. None of the recipes I'd tried were amazing, or I would make them one time & they would be great & then I would make them again & they would just be so so. So about a year ago I was watching the Food Network & Alton Brown did a show about chocolate chip cookies where he made 3 different recipes & by varying the amount of brown sugar to white sugar he used, melted butter vs. soft & a few other things the cookies all came out completely different. One cake like, one chewy & one thin. I don't really like cakey cookies, so I decided to try the chewy & thin. I like my cookies to be chewy in the middle & have a crispy outside. I tried the chewy & they were a little to cakey for my liking. Then I tried the thin & I have never made another recipe of chocolate chip cookies again! They are my perfect chocolate chip cookie. A couple of keys I think while making them is to leave the mixer on throughout the entire mixing process (except to scrape down the bowl). I think it gives them a lighter finish. These cookies are heaven. I usually just use chocolate chips in them, but the cookies in this pictures are of the last time I made them & I put white chocolate chunks & macadamia nuts in them. So so so good!
Chocolate Chip Cookies (The Thin)
Recipe courtesy Alton Brown
Recipe Summary Prep Time: 20 minutes Cook Time: 15 minutes Yield: 2 1/2 dozen cookies User Rating:
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk (1/4 c)
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
Chocolate Chip Cookies (The Thin)
Recipe courtesy Alton Brown
Recipe Summary Prep Time: 20 minutes Cook Time: 15 minutes Yield: 2 1/2 dozen cookies User Rating:
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk (1/4 c)
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
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