Picture Perfect Cooking

My husband, C, is not a big sweet eater, but when the urge strikes, he usually requests chocolate chip cookies.  He wanted some a couple of weeks ago so I decided to try a different recipe than the tried and true “back of the package” cookie.  Alton Brown to the rescue!

I remembered an episode of “Good Eats” where Mr. Brown made different kinds of chocolate chip cookies so I got out my trusty copy of “Good Eats: The Early Years” to find it.

There it was on page 166 from the “Three Chips for Sister Marsha” episode…chewy chocolate chip cookies!  Let me tell you, I think these were the BEST chocolate chip cookies that I have ever eaten, let alone made.  The extra effort of this recipe was so worth it!

Remember, Mr. Brown’s baking recipes do measurements by weight, not volume so get out the trusty kitchen scale.

8 oz. unsalted butter

12 oz. bread flour

1 tsp. kosher salt

1 tsp. baking soda

2 oz. granulated sugar

8 oz. light brown sugar

1 whole egg

1 egg yolk

2 tbsp. milk

1 1/2 tsp. vanilla extract

12 oz. chocolate morsels

Melt butter in the microwave and set aside to cool slightly.  Sift together the flour, salt and baking soda onto a paper plate.

With an electric mixer, combine the melted butter and two sugars.  Beat for 2 minutes.

In a measuring cup, whisk together the whole egg, egg yolk, milk and vanilla.

Reduce the mixer speed and slowly add the egg mixture until thoroughly combined.  Gradually mix in the dry ingredients, scraping the sides of the bowl as necessary.  Stir in the chips.

Chill the dough for 1 hour.  Heat the oven to 375 degrees.  Scoop the dough onto a lined baking sheet.  Bake for 12 minutes or until lightly golden brown.  Cool for 5 minutes (if you can wait that long) and eat up!