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!
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.
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 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups (12oz bag) mini semisweet chocolate chips
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.