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Chocolate Chip Cookies (CCC 3)

ccc3

When these cookies first came out of the oven they instantly displaced CCC 2. Sooo puffy and the exact thickness I was looking for with perfect flavor. The above picture with the bite was not on purpose. I turned around and found my dad gobbling them up before I had even taken one picture! That’s a good sign though, especially after we’ve been eating ccc’s everyday for the past week. 

ccc3

This recipe is from Alton Brown’s famous “The Chewy” and I highly recommend you use a food scale instead of converting it to volume measurements. This is a must for every baker and one of my kitchen gadget essentials. The scale I own is nothing fancy, but it’s accurate and that’s what counts. 

ccc3

In the end, CCC 2 still reigns supreme. After about 30 minutes these cookies get a little harder than I like. Still chewy, but not as soft as CCC 2. Next time I would adjust the flour to half bread flour/half all-purpose and I bet that one is a winner.

I do apologize for the blue hue in the photos. This blog is a learning curve. If anyone has recommendations for beginner SLR cameras I would really appreciate any advice!

Ingredients:

  • 8 ounces unsalted butter, meltedccc3
  • 9 ounces bread flour
  • 3 ounces whole wheat flour (or you can use white flour)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 ounces granulated sugar
  • 8 ounces brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ounce milk
  • 1 1/2 teaspoons vanilla
  • 12 ounces semisweet chocolate chips
Directions:
Sift together the flours, salt and baking soda. Set aside. Pour the melted butter a large into mixing bowl. Add the sugars and beat with the on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla. Add to butter mixture and mix until thoroughly combined.

Gradually add dry ingredients to the wet, scraping down sides of bowl as necessary. Once the flour is combined, stir in chocolate chips. Chill dough for at least 1 hour.

Preheat the oven to 375ºF and line cookie sheets with parchment paper. Roll 1.5 ounce portions into balls and space at least 3 inches apart. Bake for about 11-12 minutes. Cookies should be golden brown around the edges and look slightly under-baked in the middle. Transfer cookies to wire rack and cool for 5 minutes.


Yield: about 2 dozen
 
Recipe adapted from Alton Brown
ccc3
Chocolate Chip Cookies (CCC 2)
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