Best 4 Alton Brown Thin Chocolate Chip Cookie Recipes
Indulge in tantalizing treats crafted with the ultimate synergy of textures and flavors – the delectable Alton Brown thin chocolate chip cookie. Imagine crisp, golden edges cradling a soft, chewy center generously studded with rich, melted pools of chocolate. The symphony of flavors dances on your palate, uniting the sweet allure of premium chocolate with the comforting warmth of buttery dough, delivering an unforgettable culinary experience that will leave you craving more. Baking enthusiasts and cookie aficionados alike will embark on a delightful journey as we delve into the realm of ingredients, techniques, and the precise steps required to create this extraordinary confection. Get ready to elevate your cookie game and embark on a delectable voyage that will redefine your perception of thin chocolate chip cookies.
Here are our top 4 tried and tested recipes!
THE CHEWY CHOCOLATE CHIP COOKIE
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
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 CHEWY
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
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
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
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.
ALTON BROWN - CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES
Adapted from "Good Eats". We thought we would give it a try. My husband was told to try to reduce his wheat & gluten. They are SO GOOD! You wouldn't even know they were gluten free! This was my first gluten free recipe to try & I'm not nervous anymore!
Provided by Feej3940
Categories Drop Cookies
Time 1h20m
Yield 1 cookie, 48 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a medium saucepan over low heat.
- In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda.
- In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed.
- Add egg & egg yolk, milk & vanilla & mix until incorporated.
- Slowly add flour and mix until combined.
- Add chocolate chips and stir until combined.
- Chill in the refrigerator until firm, about 1 hour.
- Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown.
- Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.
Nutrition Facts : Calories 123.5, Fat 6.4, SaturatedFat 3.8, Cholesterol 17.6, Sodium 92.2, Carbohydrate 16.9, Fiber 0.7, Sugar 10.6, Protein 1
Tips:
- Use melted or room temperature butter for the best texture.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies spread less and keep their shape.
- Use a cookie scoop to ensure uniform cookie size and shape.
- Bake the cookies in a preheated oven. This will help them bake evenly.
- Do not overbake the cookies. They should be slightly underbaked in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Alton Brown's Thin Chocolate Chip Cookies are a delicious and easy-to-make treat. By following these tips, you can create perfect cookies that are crispy on the edges and chewy in the center. With their rich chocolate flavor and irresistible texture, these cookies are sure to be a hit with everyone who tries them.
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