Chocolate Chip Therapy Cookies (Thanks to Alton Brown)
ALTON’S CHEWY CHOCOLATE CHIP COOKIES
Chocolate Chip Therapy Cookies (courtesy of Alton Brown)
Today my husband left. He went to South Africa – for business. He used to travel to China but he decided that wasn’t far enough so he decided to go further. That wasn’t nice, was it? I am already missing him. after a great weekend in Phoenix for a family wedding he had one day to get ready to go. It was VERY last minute but his trips usually are. (In case you are wondering, South Africa doesn’t require a visa for 90 days or less. Good thing for him.)
I am bummed. So I decided I needed therapy. Cookie therapy. Now don’t start thinking what is she going to do with all those cookies. My son is still around but he is skiing. When he comes back I will give some to him to take back to school and he will also drop some off with my daughter. I may have one – or maybe two. Three? Anyone’s guess. But I have a challenge with my mom that we both can lose 10 pounds for the kid’s graduation in May. It is public now Mom, so that makes it official. Can we do it? Stay tuned…. I better take a long walk tomorrow.
Chocolate chip cookies are my favorite. Growing up my mom made the kind on the back of the Nestle’s wrapper. You know- the tollhouse kind. They turned out thin and crispy and never lasted more than two days in our house. Over the years thanks to Mrs. Field’s, I’ve decided I prefer the thick and chewy kind. After trying many recipes I’ve decided my favorite is Alton Brown’s. https://www.foodnetwork.com/ I’m not sure how many cookies he tried to get to this one, but this recipe has my vote. Every time I try a different one I am always disappointed. I really need to change my mindset and never try a new recipe if I am happy with the one I have. But I guess that’s human nature, isn’t it?
So-his recipe calls for bread flour. I won’t give you a chemistry lesson but it has higher protein and is made from a hard winter wheat. It also calls for melting the butter and chilling the dough. Other than that it is pretty basic. The hardest part is the chilling of the dough because you have to wait so long to eat them. And yes, I think it does make a difference in the taste and texture. The dough will also be very hard when you take it out of the fridge so use a metal spoon to loosen it. (For more tips check out my page on cookie making secrets.) https://thisishowicook.com/secret-baking-tips/
So go ahead. Try them. You know you want to. I won’t tell you how good they are. See for yourself. After all, a little therapy never hurt anybody.
Alton Brown’s Chocolate Chip (Therapy) Cookies
2 sticks unsalted butter melted
1 1/4c brown sugar
1 ½ teaspoons vanilla
2 1/4c bread flour
1 teaspoon kosher salt
1 teaspoon baking soda.
2c semisweet chocolate chips (I also love the Ghiradelli bittersweet chips in these and I also add about 1/2c white chocolate chips because my daughter likes them)
1/2c chopped toasted walnuts or pecans (toasting really brings out the flavor in the nuts)
Put melted butter and both sugars in mixer. Mixture should look like thin peanut butter after creaming on medium speed for a few minutes.
Add egg and yolk, milk and vanilla. Mix until combined.
Slowly stir in flour mixed with baking soda and salt.
Add chips and nuts and mix well. Taste. After all everyone likes raw cookie dough. Now cover and chill. Hide it well in the fridge. No cheating.
After about 24 hours preheat oven to 350. I use a measuring tablespoon to put them on to ungreased baking sheets. Do not crowd. All cookie bakers need to know this.
Notice cookies are the same size and spaced far apart.
Bake 10-11 minutes. This recipe makes about 5 dozen cookies. Remove cookies from sheet to wire rack and cool. (Well, some of us may forget this step.) Write me and tell me how good they are. You can tell Alton, too.
P.S. I like this font, do you? And if you must know I had a turkey sandwich on whole grain bread with a sun dried tomato light cream cheese Spread. Lettuce and onion, of course. The dogs liked the turkey.
I'd say 3 cookies is a good number. For the first serving. :-) I'm pretty easy to please when it comes to chocolate chip cookies - I like both the thin tollhouse style and the thick & chewy ones. I've read other recipes that extol the virtues of refrigerating chocolate chip cookie dough overnight or even for a day or two - there must be something to it. At our house? Ha! Those cookies get backed right after the dough is made (well, and after we snack on the raw dough). Good post - thanks.