A chocolate chip cookie recipe is like the little black dress. You can never have just one, and you’re always on the lookout for a different version to add to your collection. I have a few LBDs in my closet but there’s one that stands out from the rest: it’s elegant yet sexy, modern, and has designer written all over it. It’s just like my new favourite chocolate chip cookie recipe: it’s tall yet light, chewy, different, and has Alton Brown written all over it. Dubbed “The Chewy,” his cookies are nothing at all like the flat, crispy cookies that many recipes yield, and after one bite I knew that this recipe was The One.
What’s so special about it, you ask? Well, it’s made with bread flour instead of all-purpose, uses melted butter instead of creamed butter, and has mostly brown sugar (Alton says the darker the sugar, the chewier the cookie). My cookies turned out beautifully. The chocolate oozed out slowly when I broke one in half, and it was still perfectly firm for dunking in milk. Somehow I managed to make the cookies last three days (crazy, I know), yet on the third day the cookies were still fresh and chewy! So there you have it: I’ll never go back to creamed butter and all-purpose flour again for my chocolate chip cookies. I grabbed Alton’s recipe from Joy the Baker, although it’s found all over the web. It’s an old post and part of a series Joy’s written about what constitutes the perfect chocolate chip cookie. Coincidentally, her latest post is for a chocolate chip cookie cake — yum! Joy’s hilarious, her recipes stellar, and soon I’m going to write a longer post with more reviewed recipes from her site. Until then, The Chewy should tide you over!
Photo by Must Eat Now
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