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Chocolate Chip Cookies Revisited

UPDATE (4/10/11)
I have been meaning to go back and weigh out all the ingredients since I wrote it all out the first time. I measured it all with my dry measuring cups and weighed each ingredient after. This gave me basic weights to go by. Hopefully, my cookies will be more consistent this way. I have added the weights next to the volumetric measurements in the recipe. I used fractions because that is what my scale uses. I also poured some oatmeal into this batch and they seem to have come out just as good!

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I really wanted some chocolate chip cookies but the last time I used Alton Brown’s Chewy Recipe, the cookies ended up being too sweet, too salty, and too greasy. I thought about it for a while. I am always adding stuff to cookie recipes like, cranberries and oatmeal. I am constantly making up successful regular food recipes as well. Why couldn’t I change around the basic ingredients to suit my tastes? The overall texture of the cookies was what I wanted so I didn’t think I should change them too much. Just enough that they wouldn’t be too greasy and too sweet to eat.

Around 8pm, since Chuck wasn’t on tonight (>:( ) I decided to fill the void with cookies. I grabbed my trusty recipe and made some changes. I cut the amount of butter, brown sugar, and kosher salt. I liked the idea of biting into the cookie and getting a touch of salt but the way it was the last time I ate it, the cookies were too salty. Here is my revised recipe.

Ingredients

1.5 sticks unsalted butter
2 1/4 cups (11 1/4oz or 322g) bread flour
1/2 teaspoon (1/16oz or 3g)kosher salt
1 teaspoon (1/8oz or 6g) baking soda
1/4 cup (1 7/8oz or 56g)sugar
1 cup (7oz or 199g) brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups (12oz bag) mini semisweet chocolate chips

Directions

Heat oven to 350 degrees F.

I melted the butter in a medium saucepan over low heat until the butter was almost completely melted. Then I turned it off so it would be relatively cool when I mixed it with the sugar. I whisked the the flour, salt, and baking soda in a small bowl and set it aside.

Next, add the sugar and brown sugar and melted butter into my KitchenAid’s work bowl. I mixed them on a medium speed for a good 2-3 minutes, while I put the egg, yolk, milk, and vanilla into a small bowl. Once the sugar and butter were mixed, I put added the egg mixture. After the mixture came together, I slowly incorporated the flour mixture until everything was thoroughly combined but not over mixed. Finally, I added the chocolate chips and mixed on the stir setting. At this point, I transferred the dough to a small glass bowl (because my fridge is PACKED with greens from the CSA box I received on Saturday) and let it chill for an hour.

After the dough was completely chilled, I used two tablespoons and to scoop out the cookies, 12 to a pan lined with a SilPat. I baked them for 8 minutes, turned them, and baked for another 4-5 minutes. When I took them out, they were golden brown and delicious! 😀 😀

I lowered the temperature to 350F from the 375F in the original recipe because they were cooking around the edges way too fast. The butter was also re-melting and causing the cookies to spread a bit around the edges. This made for a raw cookie in the middle if I took them out of the oven when the edges were golden brown. By making the cookies smaller and lowering the temperature, I found that they cook way more evenly and keep their shape much better.

Cutting the butter, sugar, and salt in the recipe just slightly made for the same chewy awesome cookie Alton Brown was going for without them being so greasy or overly sweet/salty. I think from now on, I will be making them this way. This is the first time I have thought to change a baking recipe and I think they came out pretty amazing.

 
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Posted by on March 7, 2011 in The Bakery!

 

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First Christmas Cookies

These are my first christmas cookies of the season! Alton Brown’s sugar cookies. They are actually very very delicious. Probably the best sugar cookies I have ever made. I didn’t make his royal icing but I had Pillsbury vanilla frosting in the spray can that I used for decorating plus a bunch of different colored sprinkles. Enjoy!

Sugar Cookies

Recipe courtesy: Alton Brown
Prep Time: 15 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 9 min
Level: Easy
Serves: about 3 dozen-2 1/2 inch

Ingredients
* 3 cups all-purpose flour
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup unsalted butter, softened
* 1 cup sugar
* 1 egg, beaten
* 1 tablespoon milk
* Powdered sugar, for rolling out dough

Directions:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
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Posted by on December 3, 2009 in The Bakery!

 

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Mac and cheese

So, I made mac and cheese tonight. Alton Brown’s version. I used more cheese than he called for and different ones too. I did not add butter to the Panko topping either. It was not as brown as it probably would have been with butter but it was just as crunchy and good!! I added pepper jack, colby jack, swiss, and medium cheddar to the white sauce instead of using extra sharp cheddar. It was really, really good but the sauce broke before I mixed it with the pasta. I am not sure why. It still tasted awesome but I must be doing something wrong with the cheese sauce. Anyways! Here is the recipe!

Baked Macaroni and Cheese
Recipe courtesy Alton Brown

Prep Time: 20 min
Cook Time: 45 min
Serves: 6 to 8 servings

Ingredients
* 1/2 pound elbow macaroni
* 3 tablespoons butter
* 3 tablespoons flour
* 1 tablespoon powdered mustard
* 3 cups milk
* 1/2 cup yellow onion, finely diced
* 1 bay leaf
* 1/2 teaspoon paprika
* 1 large egg
* 12 ounces sharp cheddar, shredded
* 1 teaspoon kosher salt
* Fresh black pepper

Topping:
* 3 tablespoons butter
* 1 cup panko bread crumbs

Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

It was fabulous and there is more than half of it still left! 😀

 
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Posted by on August 3, 2009 in General Food, Meals!

 

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