The Puffy Chocolate Chip Cookie Alton Brown Recipes

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THE PUFFY CHOCOLATE CHIP COOKIE



The Puffy Chocolate Chip Cookie image

Provided by Level Agency

Categories     Sweets

Time 1h35m

Number Of Ingredients 9

1 cup butter-flavored shortening
3/4 cup granulated sugar
1 cup light brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Steps:

  • Heat oven to 375ºF. Line 4 half-sheet pans with parchment paper and set aside.
  • Combine the shortening, sugar, and brown sugar in the work bowl of a stand mixer fitted with the paddle attachment. Cream together on high speed until light and fluffy, 3 to 4 minutes. Sift together the cake flour, salt, and baking powder in a medium mixing bowl and set aside.
  • Add the eggs, one at a time, to the creamed mixture, increasing the speed between each addition. Then add the vanilla. Increase the speed to high until thoroughly incorporated.
  • Decrease the speed to low and add the dry ingredients to the mixer in three installments. Be sure to stop the mixture and scrape down the sides of the work bowl between each addition. Stir in the chocolate chips.
  • Chill the dough completely, approximately 1 hour. Scoop the dough into 1 1/2 ounce portions onto the prepared half-sheet pans, 6 cookies per sheet. For most even doneness, bake one sheet at a time for 13 minutes, rotating the pan halfway through. Bake two pans at a time for 14 minutes, checking the cookies after 5 minutes. Rotate the half-sheet pans for more even browning.
  • Move the finished cookies to a wire rack. Cool completely and store in an airtight container.

THE CHEWY



The Chewy image

The Chewy is Alton Brown's secret to perfect, chewy chocolate chip cookies, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 1h50m

Yield 2 dozen cookies

Number Of Ingredients 11

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Steps:

  • 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.

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.

THE CHEWY CHOCOLATE CHIP COOKIE



The Chewy Chocolate Chip Cookie image

These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better.This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle "morsel" bag. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. I don't recommend half or double batches. Instead, make a whole batch, bake what you want, portion, and freeze the rest.Both U.S. standards and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 3 of Good Eats.

Provided by Sarah Chanin

Categories     Sweets

Time 1h50m

Number Of Ingredients 11

16 tablespoons (2 sticks) unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Steps:

  • Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
  • 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 the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
  • Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
  • Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
  • Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
  • Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
  • Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
  • Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

THE PUFFY



The Puffy image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 2 1/2 dozen cookies

Number Of Ingredients 13

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
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. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
  • Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
  • With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

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