Monday, December 14, 2009

Chocolate Chip Cookie Review: Cookie #2

This week I decided to tackle the first of Alton Brown's chocolate chip cookies recipes.  As I mentioned before, I was looking for something chewier and thinner, so I picked "The Thin" recipe to start with first.  

Here is the recipe:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 egg
  • 2 ounces milk
  • 1 1/2 teaspoons vanilla extract
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 cups semisweet chocolate chips


  • Ice cream scooper (#20 disher, to be exact) (nope, not following this part)
  • Parchment paper
  • Baking sheets
  • Mixer


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 (forgot to follow this step).
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.


I personally liked the consistency and chewiness of this recipe.  I halved it, and still came out with 30 cookies that were normal size.  Something about these food network hosts and their obsession with massive cookies.  I don't get it.  I thought the recipe could use 2 tbsp. less butter, as it was too buttery for me, but otherwise I liked the taste.  It tasted and looked like a Tollhouse chocolate chip cookie.  Boyfriend on the other hand preferred the cake-like consistency of Tyler's cookie.  I think the former looked much better too.  

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