The Chocolate Chip Cookie Debate Part 1
Thank you to the many-many-many of you who took the time to talk me through my heartache. I can’t even begin to tell you how special your insight and comments are. Really. I read every single word and I am endlessly touched by your openness and honesty. You’ve all touched my heart and it has worked wonders to help me through a bit of a rough patch. I can’t thank you enough.
In the past two days I’ve been back in the kitchen (in something other than pajamas) where I belong.
Today I bring you the Chocolate Chip Cookie Debate. My question to you is simple. What makes a better chocolate chip cookie: melted butter or softened and creamed butter? Does it make a difference?
I think I make old school chocolate chip cookies. You know what I’m talking about. Cream the butter with the sugar, add eggs and vanilla extract and then the dry ingredients. Dollop onto a cookie sheet, throw them in the oven and sometimes you end up with completely flat and crisp cookies. One remedy to the flat cookie conundrum is to chill the dough before you bake off cookies. That really helps. But melted butter?
Update: Look what’s in the NY Times today! A whole article about the perfect chocolate chip cookie. There is much to discuss! Judging from all your comments so far, this might be a week long series. We’ll get to the bottom of this and find the perfect cookie. I promise. And… it’s a good thing I stocked up on chocolate! Thanks Alanna and Kevin for the link!
Part one of the Chocolate Chip Cookie Debate is a testing of the melted butter chocolate chip cookie. The recipe is from Alton Brown. In addition to the melted butter, this recipe calls for bread flour (more gluten strength and protein) instead of all-purpose flour, and a much larger proportion of brown sugar to white sugar, milk and an egg yolk.
Madness? Perhaps. But the result is a solid, yet somehow light and moist chocolate chip cookie. It’s packed with sweet brown sugar flavor, and really a delight!
This cookie was far from the flattened, crispy, somewhat disappointing chocolate chip cookies I made when I was just kid standing on my tip toes to reach the counter. This recipe creates a tall, proud and perfectly soft and chewy chocolate chip cookie.
How do you feel about melted butter and bread flour in chocolate chip cookies? How do you think the creamed butter and all-purpose flour will hold up? This is serious friends. Dead serious.
Chocolate Chip Cookies
recipe from Alton Brown
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.