gayle-mo
Well-known member
Try Alton Brown's recipe for thick, chewy chocolate chips...
This recipe and C.I.'s choco. chips are the best I've found. Note that they both use butter and refrigeration prior to baking. This may be your ans. If you prefer your recipe , you could just adapt to get the same effect as AB's recipe...Steph
Thick and Chewy Chocolate Chip Cookie Recipe
Recipe by Alton Brown
Makes 2-1/2 dozen
Using a recipe written specifically to make a thick and chewy chocolate chip cookie makes a big difference in the outcome. This recipe promises to do just that. See also recipes for Puffy and Thin Chocolate Chip Cookies.
The best chocolate chip cookies I have ever made were with Alton Brown's recipe. He starts with melted butter and uses bread flour which works well. Try this in your recipe, these cookies don't last very long around here!
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add 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.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
foodtv.com
This recipe and C.I.'s choco. chips are the best I've found. Note that they both use butter and refrigeration prior to baking. This may be your ans. If you prefer your recipe , you could just adapt to get the same effect as AB's recipe...Steph
Thick and Chewy Chocolate Chip Cookie Recipe
Recipe by Alton Brown
Makes 2-1/2 dozen
Using a recipe written specifically to make a thick and chewy chocolate chip cookie makes a big difference in the outcome. This recipe promises to do just that. See also recipes for Puffy and Thin Chocolate Chip Cookies.
The best chocolate chip cookies I have ever made were with Alton Brown's recipe. He starts with melted butter and uses bread flour which works well. Try this in your recipe, these cookies don't last very long around here!
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add 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.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
foodtv.com
Last edited by a moderator: