Favorite Chocolate Chip Cookies - Revisited

Yesterday morning I decided to make more of “The Chewy” chocolate chip cookies that I discussed in my earlier post: Favorite Chocolate Chip Cookies.

I again followed the Alton Brown recipe found on page 167 of the Alton Brown Good Eats book.  It took me about 15 minutes to mix the dough and unlike the first time I made the cookies, this time I took photos of the process.

The photo to the left was taken after I had creamed the butter and sugars together and added the egg mixture.  The batter became very creamy and seemed to double in volume.


After refrigerating the dough for an hour, I rolled the dough into 1.5-inch balls and place 6 balls on each cookie sheet for baking.  Using convection cooking mode, I cooked two cookie sheets at a time for 12 minutes.  The cookies were cooked to perfection.

This batch made almost three dozen cookies.  We could have made a full three dozen, but I made the first six cookies a little larger than the rest and then we ate some of the raw dough (yes, even with the raw eggs).


My wife let me know that these are still her favorite and that they taste as good as the first batch.  Thank you Alton!

Adventures In Food: Author: Kerry Howell

Favorite Chocolate Chip Cookies

Until I saw this chocolate chip cookie recipe, I always made the standard toll-house cookie recipe.  However, while I was waiting to get an oven back during the remodel, I came across "The Chewy" recipe in the Alton Brown Good Eats book on page 167.  This was one of several recipes that I marked to make once our kitchen was again operational.  We had the appliances installed about Thanksgiving and then I had a great time making cookies for Christmas (see post: My Favorite Cookies), and this recipe was one of many types of cookies that I made.

The only ingredient that I might have had to go purchase was the bread flour, but I even had some of that so I could make bread.  I did augment the recipe by adding additional chocolate chips, I also added about half a bag of the mini-chocolate chips just to make sure it was chocolaty enough.

Once I mixed all the ingredients, I used our Bakers Secret cookies sheets covered with parchment paper and set the oven to convection bake at 350 degrees.  I made sure that I measured out a large ball of dough when forming the cookies, Alton recommends 1 1/2 ounce portions.  I baked two cookies sheets at once and because I used convection bake mode, I didn’t need to rotate the cookies sheets half way through the bake time as Alton recommends.  The cookies baked for twelve minutes until done, and then I moved the cookies to a cooling rack.

As I was making quite a few cookies for Christmas, I placed these in a gallon Ziploc bag and popped them in the freezer.  My wife and I would take one (yes-just one) cookie out and eat it still frozen.  My wife has told me that this makes the best chocolate chip cookies and is now the only type of chocolate chip cookie that she ever wants me to make!

I wish I had taken some pictures to post, but at the time, I didn’t take any photos.  I may just have to make some more…