Wednesday, May 26, 2010

"The Chewy"

I've never made a chocolate chip cookie before, and did I mention that I call myself a baker? Pshh what was I thinking! I think to call yourself a baker you have to have at least baked one batch of chocolate chip cookies from scratch. Well, after today, I can now happily and without a doubt call myself a baker.
My favorite type of cookies are the chewy type, so it just seemed appropriate that I try a recipe called, most blatantly, "The Chewy." These cookies were definitely yummy, and yes chewy as their name described but I don't think that I can call these my go-to CCC recipe. They were good just not out of this world delicious and when it comes to a CCC, I think they deserve to be just that.
Also, I was just wondering, do any of you guys ever bake cookies and get those thinned out crispy edges? Most of my cookies always come out that way and I cannot for the life of me figure out why. If you guys have any tips on this problem, help a girl out?
Alton Brown's 'The Chewy'

Yields: 2 1/2 dozen cookies

Original recipe can be found here.

1 cup/ 2 sticks unsalted butter, room temperature

2 1/4 cups bread flour

1 tsp. kosher salt

1 tsp. baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tbsn. milk

1 1/2 tsp. vanilla

2 cups semisweet chocolate chips

Preheat oven to 375 F. Melt the butter in a medium saucepan over low heat. Sift together the flour, salt and baking soda, set aside. Pour the melted butter into a large bowl. Add the sugar and brown sugar. Cream the butter and sugar on medium speed. Add the egg, yolk, milk, and vanilla, then mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment paper lined baking sheet, about 2 inches apart. Bake for 10 - 12 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.


  1. I think that happens to the cookies if you overbeat the eggs. Often the recipe calls to beat just until the eggs are incorporated.

    They look delicious anyway, though :)

  2. they look beautiful!
    this makes me want to dig out my grandma's recipe for choc chip biscuits, which we always knew as 'kiwi crisps'. not chewy at all but crunchy and crispy - so good! i reckon your thinned out edges are probably something to do with the quantity of butter - just a guess, though.
    hmm definitely inspired to bake now :) gorgeous blog, Michelle!

  3. "Do any of you guys ever bake cookies and get those thinned out crispy edges? Most of my cookies always come out that way and I cannot for the life of me figure out why."

    There are a lot of factors that influence spread, but I usually find that I run into trouble when I'm impatient and don't seriously let my cookies chill. If it's not that, a dough that's a bit too soft after it's mixed may need a bit more flour. Alternatively, you can try decreasing the amount of protein (use some cake flour instead of all bread flour), or switching some of the butter out with shortening.

    But really chilling for a long time usually helps me, as well as cooling the tray between batches by flipping it over and running cool water over it.

  4. I just made these this weekend!Haven't had a chance to do my post yet. Hmm, strangely mine look nothing like yours. Mine were really puffy. Didn't have the thin edges.

  5. oooh!!! i love a chewy cookie too! this is sooo going in my rotation!!! thanks for the recipe :)

  6. My cookies never spread like that. I always have to press them down and not chill my dough or else they end up looking like mounds. Do you weigh your flour? Spreading could be due to under measurement of flour.

    By the way, the best recipe I've ever tried is the NYT recipe. It has you chill your dough for 3 days, which makes a world of a difference. I've tested that recipe without chilling and I still think it has the best flavour compared to all the others I've tried.

  7. You're overcreaming your butter and sugar. When you keep creaming after the mixture gets fluffy, you start to melt the butter from all the friction, so you basically start to bake your butter before the suckers even make it into the oven.

    So let up on the creaming, or chill the dough longer. Cooling your cookie sheets between batches will also give you perfect cookies.

  8. I have a solution for you! My chocolate chip cookies used to ALWAYS get thinned out edges, but only if I cooked them on the lower rack of my oven. The higher the rack, the thicker the edges! Also, refrigerate or freezing the dough prior to baking it helps big time. Give it a try!

  9. Loving all the great advice here! They look delicious, Michelle!

  10. They come out thin on the edges because they spread out too fast and too much. To prevent this, make sure you weigh your butter (1 cup of butter is 227 grams), do not over beat the dough, make sure your oven temperature is accurate and refrigerate the dough for at least 1 hour to let the butter firm up. Your oven may be too low, allowing the cookies to spread too far before they set up.

    Hope this helps!
    Check out my blog for more baking tips: