Alton Brown’s The Chewy

Cookies seem to be my thing lately.  I think I’ve been into making them because I know I don’t have to eat them all right away and I can freeze the dough instead.  The other day, Matt pointed out that there is a problem with our full size freezer.  My initial thought was that it broke.  But no, he said it’s being taken over by baked goods, not freezer meals.  I disagree but that’s OK :).

Anyway, I made more cookies. More chocolate chip cookies.  I’m into seeing which recipe is the best, because most claim to be.  A few weeks ago, I made the amazing New York Times Chocolate Chip Cookie.  This time, I made Alton Brown’s famous chocolate chip cookie known as The Chewy.

stacked on plate wide

This is another recipe that all of a sudden kept popping up on Pinterest as a famous recipe that is one of the best.  These are about half the size of the New York Times cookie, each being 1.5 ounces.  I didn’t weight them, though.  i used a 2 tablespoon cookie scoop so they came out slightly smaller.  This is the only thing I did different.

on a plate close up

These cookies are pretty awesome.  I’ve never made a cookie that uses all bread flour and you can definitely tell the difference in the texture.  I like how they don’t flatten out.

stacked close up

And of course, I froze the cookie dough!  I love doing this, especially for cookie dough that requires hours of chilling before baking.  I did chill the dough for about 30 minutes then scooped it out.

cookie doughThis recipe is definitely at the top of my list of favorite cookies, along with these and these!  What is your favorite chocolate chip cookie recipe?

One thought on “Alton Brown’s The Chewy

  1. Pingback: The Baked Brownie | I Need to Bake

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