Sunday, 15 May 2011

• May 15 is National Chocolate Chip Day!

  

  Chocolate chip cookies, chocolate chip muffins, chocolate chip pancakes, chocolate chip mint ice cream… the ooey gooey chocolatey goodness goes on and on.  To celebrate this day dedicated to these sweet and addicting little morsels (has anyone ever had just a single chocolate chip??), there must be a recipe.  The brilliant Alton Brown has perfected the chocolate chip cookie to satisfy lovers of the three types of cookies out there: the chewy, the thin, and the puffy.

  

  The famous Mr. Alton Brown himself with my boyfriend and me this past fall :)

  Featured below are my all time favorite, the Chewy Chocolate Chip Cookie:

  Ingredients:

  • 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

  Directions:

  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.

  To get the recipes for the thin and the puffy, click here.

  What is your favorite texture of cookie?  How do you best enjoy chocolate chips?

  ..PS! If this cookie just doesn’t cut it in your hunt to find the most chocolate chips per bite, check out this recipe for Chocolate Dipped Cookie Dough Gelato Sandwiches.  Oh yeah, baby, now THAT’s what I call celebrating!

  Does this recipe satisfy your chocolatey-est of cravings?

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