chewy cookies recipe

*Arggghh. Blogspot screwed up. Reposting this*

What happens when you have to get rid of your expiring bread flour and your dough hooker is down.

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You make cookies!

Am a big fan of Alton Brown. Yes, I like geeks. A cooking/baking geek is even more appealing. If you have not watched his shows before, he basically explains how science works in cooking/baking. That’s enough to get me swooning.

And err, if you’re going to google on how he looks…don’t expect a good looking dude like Chuck Hughes.

Gooey in the middle, crispy on the edges. Could be more more chewy, but not complaining. Cookie’s a little too tall for my liking, was aiming for the flat slappy kind like Subway. No overnight chilling or any of that 24-36 hour chilling-in-fridge marathon which I like.

The Chewy turned out more popular than I think they were. One intern at Mom’s workplace asked if they’re Subway cookies. Mom said, nope, it’s my daughter’s No-Way cookies.

Am submitting this entry to Aspiring Bakers #7 – Chocolate Delight (May 2011).

The Chewy (adapted from Alton Brown’s Good Eats)
Makes 17 cookies using my #40 disher & halving the recipe. Recipe shown below is the original recipe. Makes 30.

227g unsalted butter
360g bread flour
1 tsp kosher salt
1 tsp baking soda
50g sugar
270g brown sugar
1 egg
1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla extract
340g semisweet chocolate chips


1. Heat oven to 190°C.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
4. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.
5. Stir in the chocolate chips.
6. Chill the dough, then scoop (#20 disher) 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.

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