Friday afternoon was another cold and dreary day so of course I had to bake. It was a long and crazy week for me and my husband so I cheered us up by making Alton Brown’s recipe for “The Chewy” chocolate chip cookie. We had missed our friend Mike’s birthday so I also made these for him, saved the batter in the fridge until right before we left so they were nice and fresh from the oven.
This is a bit of an unusual recipe because you do not cream room temperature butter with sugar. Nope, you melt it first! You melt it, dissolve it with the sugar, add the eggs and the vanilla and then the dry sifted ingredients like a regular cookie. Except, you use bread flour instead of all purpose! Then you add the chocolate chips to the batter and chill. The recipe does not say for how long so I chilled them for an hour.
I used my two-ounce ice cream scoop as specified and only baked six cookies at a time in a 375F oven.
The first batch were pretty darn perfect. Then I read (yes, I forgot to read the whole recipe) that you are supposed to turn the sheets around after 5 minutes. Which I did afterwards and then I had problems with over baking and then under baking. When I made Mike’s I did not turn them around, I just baked for around 14 minutes and they were fine. These cookies are so big though that they do go darker than I like them to be, since you have to keep them in long enough to bake all the way through. Next time I might use my smaller scoop and bake them for a shorter period of time.
I hope you enjoyed the cookies Mike! Once we got there I found out that Eric’s birthday had just passed as well. Time to do more baking!
These are pretty great cookies. They do not get hard over time but they are pretty challenging not to over bake at this size. I give these cookies three and a half out of five wooden spoons.