Alton Brown The Chewy Chocolate Chip Cookies - Organic Ingredients
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
8 ounces unsalted butter12 ounces whole wheat bread flour1 teaspoon kosher salt1 teaspoon baking soda2 ounces granulated sugar8 ounces light brown sugar1 large egg1 large egg yolk1 ounce 2% milk1 1/2 teaspoons vanilla extract12 ounces semisweet chocolate chips
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
Notes
The darker the sugar you use, the chewier your cookies will be.
Serving Size: Makes 16 large cookies
Number of Servings: 16
Recipe submitted by SparkPeople user KEIKIWEIGHTLOSS.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
Notes
The darker the sugar you use, the chewier your cookies will be.
Serving Size: Makes 16 large cookies
Number of Servings: 16
Recipe submitted by SparkPeople user KEIKIWEIGHTLOSS.
Nutritional Info Amount Per Serving
- Calories: 287.0
- Total Fat: 14.9 g
- Cholesterol: 56.7 mg
- Sodium: 216.8 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 3.0 g
- Protein: 3.6 g
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