Alton Browns Chocapocalypse Cookie Recipe 395

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THE THIN



The Thin image

Alton Brown's classic thin cookie is perfectly crispy around the edges with a chewy center. Get the recipe at FoodNetwork.com.

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 2 1/2 dozen cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Steps:

  • Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
  • Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
  • Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
  • Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

CHOCAPOCALYPSE COOKIES



Chocapocalypse Cookies image

Provided by Jenna

Yield 55

Number Of Ingredients 12

6 ounces 54-percent bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 3/4 ounces all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
6 ounces light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 ounces 70-percent bittersweet chocolate, coarsely chopped
3 ounces 40-percent milk chocolate, coarsely chopped
2 ounces cocoa nibs

Steps:

  • Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes.
  • Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.
  • Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes.
  • Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl.
  • With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined.
  • Cover the bowl with plastic wrap and refrigerate for 45 minutes.
  • Preheat the oven to 350 degrees F.
  • Scoop the dough using a 1 1/4-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy.
  • Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.
  • Makes 55 cookies. 1 cookie per serving.

Nutrition Facts : ServingSize 1 cookie, Calories 67.8, Sugar 4.8g, Fat 4.4g, SaturatedFat 2.7g, Carbohydrate 7.9g, Fiber 1.5g, Protein 1g

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