Sweets - Alton brown chocolate chip cookie recipes

Author: Denise Carr  

It's a quick and easy recipe for Alton brown chocolate chip cookies, so you can whip up a batch whenever you have a craving and it will take you less than half an hour to get a soft, chewy chocolate chip cookie. Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.

The Puffy Chocolate Chip Cookie
Provided by: Level Agency
Total time: 95 minutes
Prep time: 20 minutes
Yields: 24 servings
Number of ingredients: 9
Ingredients:
  • 1 cup butter-flavored shortening
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 1/4 cups cake flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
How to cook:
  1. Heat oven to 375ºF. Line 4 half-sheet pans with parchment paper and set aside.
  2. Combine the shortening, sugar, and brown sugar in the work bowl of a stand mixer fitted with the paddle attachment. Cream together on high speed until light and fluffy, 3 to 4 minutes. Sift together the cake flour, salt, and baking powder in a medium mixing bowl and set aside.
  3. Add the eggs, one at a time, to the creamed mixture, increasing the speed between each addition. Then add the vanilla. Increase the speed to high until thoroughly incorporated.
  4. Decrease the speed to low and add the dry ingredients to the mixer in three installments. Be sure to stop the mixture and scrape down the sides of the work bowl between each addition. Stir in the chocolate chips.
  5. Chill the dough completely, approximately 1 hour. Scoop the dough into 1 1/2 ounce portions onto the prepared half-sheet pans, 6 cookies per sheet. For most even doneness, bake one sheet at a time for 13 minutes, rotating the pan halfway through. Bake two pans at a time for 14 minutes, checking the cookies after 5 minutes. Rotate the half-sheet pans for more even browning.
  6. Move the finished cookies to a wire rack. Cool completely and store in an airtight container.
Notes: Alton Brown Chocolate Chip Cookies Recipe, Ingredients · 12 oz Bread flour, · 16 tablespoons Unsalted butter · 1 teaspoon Kosher salt · 1 teaspoon Baking soda · 2 oz Granulated sugar · 8 oz

Alton Brown's Famous "The Chewy" Chocolate Chip Cookies

What's your favorite type of chocolate chip cookie? Alton shares how you can alter your Duration: 2:47

Alton Brown's Chocolate Chip Cookie Recipe

Alton Brown's Chocolate Chip Cookie Recipe | Cook the Basics I tried my very best to show Duration: 11:56

Alton Brown Chocolate Chip Cookies Recipe

Alton Brown Chocolate Chip Cookies Recipe
It's a quick and easy recipe for Alton brown chocolate chip cookies, so you can whip up a batch whenever you have a craving and it will take you less than half an hour to get a soft, chewy chocolate chip cookie.
Provided by: admin
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 12 oz Bread flour,
  • 16 tablespoons Unsalted butter
  • 1 teaspoon Kosher salt
  • 1 teaspoon Baking soda
  • 2 oz Granulated sugar
  • 8 oz Light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons Whole milk
  • 1 1/2 teaspoons Vanilla extract
  • 12 oz Semisweet chocolate chips
Nutrition:
  • Calories: 488 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 375°F and place racks in the top and bottom thirds. Line four half-sheet pans with parchment paper and set them aside.
  2. In a 2-quart saucepan, melt the butter over low heat. Remove from heat and let cool slightly.
  3. On a paper plate, sift together the flour, salt, and baking soda.
  4. Add the butter to the bowl of your stand mixer. Stir in the sugar and beat on medium speed for 2 minutes.
  5. In a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
  6. Slowly stir the egg mixture into the butter and sugar with the mixer. Mix for 30 seconds until thoroughly combined.
  7. Using the paper plate as a slide, slowly stir in the dry ingredients, scraping down the sides of the bowl with a rubber spatula a few times.
  8. As soon as the flour is mixed in, stir in the chocolate chips. Put the dough in the refrigerator for an hour.
  9. Scoop the dough into 1 1/2-oz portion and place on the half-sheet pans, 6 cookies per sheet.
  10. Bake two sheets of cookie dough at a time for 15 minutes, rotating sheets halfway through.
  11. When the cookies are done baking, slide the parchment with them onto a cooling rack, and let them cool for at least five minutes before eating them. Enjoy!
Notes: Alton Brown's Chocolate Chip Cookie Recipe, Alton Brown's Chocolate Chip Cookie Recipe | Cook the Basics I tried my very best to show Duration: 11:56

The Food Lab's Chocolate Chip Cookies Recipe

The Food Lab's Chocolate Chip Cookies Recipe
Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.
Provided by: J. Kenji López-Alt
Total time: 800 minutes
Cook time: 35 minutes
Prep time: 45 minutes
Yields: 28 items
Cuisine: African
Number of ingredients: 11
Ingredients:
  • 8 ounces unsalted butter (2 sticks; 225g)
  • 1 standard ice cube (about 2 tablespoons; 30mL frozen water)
  • 10 ounces all-purpose flour (about 2 cups; 280g)
  • 3/4 teaspoon (3g) baking soda
  • 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)
  • 5 ounces granulated sugar (about 3/4 cup; 140g)
  • 2 large eggs (100g)
  • 2 teaspoons (10mL) vanilla extract
  • 5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
  • 8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
  • Coarse sea salt, for garnish
Nutrition:
  • Calories: 179 kcal
  • Carbohydrate: 23 g
  • Cholesterol: 31 mg
  • Fiber: 1 g
  • Protein: 2 g
  • Saturated Fat: 6 g
  • Sodium: 118 mg
  • Sugar: 14 g
  • Fat: 9 g
  • Serving Size: Makes about 28 cookies
  • Unsaturated Fat: 0 g
How to cook:
  1. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)
  2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
  3. Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.
  4. When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F (160°C). Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.
  5. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
  6. Repeat steps 4 and 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
Notes: Alton Brown's The Chewy Chocolate Chip Cookie Recipe, The Chewy is Alton Brown's recipe hack for perfectly soft, gooey, and cake-like chocolate chip cookies — just like Toll House, but better.
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