How To Make The Most Delicious Chocolate Chip Cookies
From Alton Brown, host of The Next Iron Chef
-Include dark, milk, and semisweet chocolate. Otherwise you'll hit the same flavor notes with every bite, and your palate will get bored.
-For a chewier cookie, try baking with bread flour instead of all-purpose flour.
-Use room-temperature eggs. Cold eggs are hard to work into batter.
-Never bake the dough immediately. Instead scoop it onto cookie sheets and refrigerate.
-Before you bake, toss the dough in sugar, which will caramelize into a sweet smelling crispy crust. Yum!
Makes about two dozen cookies.
16 Tbsp. (2 sticks) unsalted butter
12 oz. (2 1/2 cups) bread flour
1 tsp. kosher salt
1 tsp. baking soda
2 oz. (4 1/2 Tbsp.) granulated sugar
8 oz. (1 cup) light brown sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 oz. (2 Tbsp.) whole milk
1 1/2 tsp. vanilla extract
12 oz. chocolate chips (mix of milk, dark, and semisweet chocolate)
Active time: 20 minutes
Total time: 2 hour 50 minutes
In a small saucepan, melt butter over low heat. Set aside to cool slightly. Sift together flour, salt, and baking soda in a separate small bowl. In a stand mixer fitted with the paddle attachment, mix butter, granulated sugar, and brown sugar on medium speed for 2 minutes.
Meanwhile, whisk together whole egg, egg yolk, milk, and vanilla extract in a measuring cup. Reduce mixer speed and slowly add egg mixture. Beat until thoroughly combined, about thirty seconds. Gradually pour in flour mixture, stopping two times to scrape down the sides of the bowl. Once flour is worked in, add chocolate chips. Chill dough for one hour. Using chilled dough, scoop dough into 1.5 oz portions (about 2 Tbsp.) and chill for an additional hour. Line two half sheet pans with parchment paper, flatten portions and roll in sugar, place onto prepared pans, 9 cookies per sheet.
Preheat oven to 375° and place racks in the top third and bottom third of the oven. Bake two sheets at a time for 13 minutes, rotating pans halfway through. Remove from oven, slide parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.
Ok. Here's the update. I skipped the paper plate (which I'll now delete from the recipe above - you can find it in the original link if you're overly curious). I don't have a stand mixer, which would be nice, but it was pretty easy to mix things without it. I put my dough in the fridge just as it was over night and then formed it into balls and refrigerated it for a few more hours before finally baking it. This was a good idea as it made the dough much easier to work with.
I initially rolled the little round portions in sugar and put them right in the oven but then, when they came out somewhat squat, I flattened them before rolling them in sugar, resulting in a more flat cookie.
My take away from this recipe is that the five original tips are very good, but you can use them with any recipe. The cookies are delicious with a chewy inside and a crisp crust.