Good Eats, a show on the food network, is one that Daryl has watched for years. He enjoys learning about the chemistry, or scientific approach, to cooking. One recipe that he was drawn to right away was the old fashioned chocolate chip cookie. The ratios of the ingredients, for reasons he really doesn't remember, allow the cookie to become thin and have an inner gooiness, yet still have a crunchy outer layer. Alton Brown calls it "The Thin", and it is truly the best chocolate chip cookie we have ever tasted. Like I said, it has a chewy middle, crunchy sides, it's buttery, chocolaty, and I love that it has just a hint of salt to it too. Just pure cookie goodness!
We have never made a batch to eat here at home, just for us. That would be dangerous given the fact that I can easily eat 3-5 in a single sitting. I find it's better to make them for special occasions and then just keep a few around for us. Daryl usually makes a batch for his team when he has a meeting at work. He is making a batch today for me, rather my co-workers. Tomorrow is our Christmas pot luck and I couldn't decide what to bring. It seemed too cold for a salad, too much work for a crock pot meal and too boring just to buy some chips, so cookies seemed perfect! I know a lot of people are overdosing on Christmas cookies, but who isn't in the mood for a chocolate chip cookie? Not me!
The Thin
Yield: 2.5 dozen cookies
Time: 35 minutes
Ingredients
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
Directions
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.
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 silicone pad - 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.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
We have never made a batch to eat here at home, just for us. That would be dangerous given the fact that I can easily eat 3-5 in a single sitting. I find it's better to make them for special occasions and then just keep a few around for us. Daryl usually makes a batch for his team when he has a meeting at work. He is making a batch today for me, rather my co-workers. Tomorrow is our Christmas pot luck and I couldn't decide what to bring. It seemed too cold for a salad, too much work for a crock pot meal and too boring just to buy some chips, so cookies seemed perfect! I know a lot of people are overdosing on Christmas cookies, but who isn't in the mood for a chocolate chip cookie? Not me!
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| Right out of the oven! |
The Thin
Yield: 2.5 dozen cookies
Time: 35 minutes
Ingredients
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
Directions
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.
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 silicone pad - 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.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
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