Over the past few years I have been working on creating the ultimate chocolate chip cookies. I’ve tried a lot of recipes and have finally decided on a modified version of a version based on the original Toll House Recipe. I’m a big fan of Alton Brown and one of his shows, Good Eats. In an episode called Thee Chips for Sister Martha he covered three cookie recipes the one I liked the best was The Chewy. It wasn’t bad but it wasn’t what I was looking for. I did a bit of research into good cookies (Read: I ate a lot of cookies and talked to people who made them) and learned a number of things. He is what I have ended up with. Try them out, they’re very very good.
Ingredients:
2 Sticks Salted Butter
2 1/4 Cups Bread Flour
3/4 Teaspoon Kosher Salt (If you use unsalted butter use 1 Teaspoon)
1 Teaspoon Baking Soda
1/2 Cup Sugar
1 Cup Light Brown Sugar (If you only have dark don’t worry about it)
1 Egg
1 Egg Yolk
2 Tablespoons Milk
1 1/2 teaspoons Vanilla Extract (I never measure this, I just pour a bit in)
Most recipes call for 2 Cups of Chips, I put the bag in. I also prefer Chunks to Chips. Semi-Sweet of course.
Chopped Walnuts, I guess I use about a cup. I just dump them in till I think I see enough. Can’t have to many if you ask me.
Hardware:
Parchment Paper
#24 Disher (It’s big, looks like an ice cream scoop)
Baking Sheets
Stand Mixer (This is pretty important. This will not be easy without it.)
The Process:
Preheat the oven to 375. Put the butter right into the mixer bowl and put the mixer on Low-Medium. Let the butter get broken up a bit, if the mixer is too low the butter will just latch onto the paddle and sit there. If this happens step up the speed a little bit. While this is happening I meaure out the sugar and pour it in, I then measure out the brown sugar and dump that in. Let this mix for a bit until it looks uniform. Usually takes a minute or so. Once that is done I add in the Vanilla, the egg and yolk plus the milk. Once the batter is looking uniform again I put in the flour mixed with the baking soda slowly. I add in maybe 1/2 cup every 15-20 seconds.
Once that is all worked in I step the mixer down to a slow speed and dump in the chocolate and the walnuts and mix for a few moments for it to be evenly incorporated.
I take a piece of the parchment paper and line the bottom of a cookie sheet. Then I use the disher to place six cookies and I pop it into the over. Set the timer for 14 minutes and then check on the cookies. Depending on the size of the disher you use the time will vary. I start them at 14 minutes but usually end up cooking for 15-16 minutes. Don’t keep the over door open people! You are loosing heat and adding to the cooking time. Look for a light brown ring on the cookie and hint of golden on top. When you see that, pull them out and get them onto a cookie rack as soon as possible.
I pull the parchment right off of the baking sheet and onto the cookie rack. I then grab the next piece of parchment that I have already dropped six cookies onto and drag it to the cookie sheet. Back in the over it goes.
By this point the cookies have hardened enough to be slipped off of the parchment and left to air cool sitting only on the rack. I usually get 18-24 cookies, it varies depending on how much chocolate and walnuts you added.
Enjoy the cookies! Let me know what you think of the recipe.
Topslakr