chocolate chip cookies

These are not ‘yo grandmama’s chocolate chip cookies.

Oops! I’ve probably struck a touchy chord with you.  Everyone is partial to grandma’s cookies.  There’s nothing wrong with them.  I promise.  Nothing wrong.

I should know better than to tread on grandma territory.
Then again, there’s a lot of things I should know better about.
Like remembering to watch the oven while shredded coconut and pecans are toasting away inside.  Getting brown. And cripsy. And turning into coconut pecan ash.
We’ll just pretend that didn’t happen.  Kay?

I should also know better about belting out the hymns in church so loud.  Hey I’m passionate! But my voice….. lets just call it unique.

Also, I should probably never order ribs smothered in bbq sauce again on a first date.  No one should do that.  Ever.  Especially if you’re a very very messy eater…  like me. 

Topping it all off, though, is trying to one-up grandma on the cookies.  This is serious business folks.  For reals.

You see, I got the insane idea to make my own brown sugar.  Betcha didn’t know that brown sugar is nothing more than white sugar mixed with various amounts of molasses. 
You know what this means, right?
It means no more excuses.  Out of brown sugar?  Make some!  This is provided you keep molasses in the pantry.  And you should.  Molasses is an ingrediant I love.  It adds depth to baked beans, bbq sauce, and well, cookies.

So I made my own brown sugar.  I mixed a scant 1/4 c. of molasses into light brown sugar (instead of white, but that would work too) and made it really dark. 

That’s the trick to these cookies.  I used my tried and true chocolate chip cookie recipe from Alton Brown.  The recipe itself skews from the conventional way of making choc. chip cookies because you melt the butter instead of creaming it.  This reminds me…I’d be interested in trying this recipe with browned butter, but that will be for another time.  It also calls for bread flour instead of all-purpose.  This creates a chewier cookie because of the higher gluten content.  I experimented with half all-purpose and half bread flour this time around.  I think it caused the cookies to spread a little more (or this could’ve been the extra molasses) , but all in all, I liked it better.

The homemade brown sugar lent an incredible moistness and golden color to the cookies.  It is so much fresher than the store bought stuff.  It also gave them an intense, almost butterscotch flavor.  The best part are the crisp, crunchy edges and soft, gooey centers of these cookies. 

Now promise me you’ll eat these with a tall glass of cold milk.  Promise?  Okay.  Good.  We’re on the same page.  Oh, and if you go a little haywire and eat 3, 4, or 5 in one sitting, I’ll promise not to tell anyone.  It’s our little secret.

I’ll admit, grandma will always make better chocolate chip cookies, but these are really illy good. 

Here’s an idea!  How about surprising grandma with a batch of cookies for once.  Bet she’d just love that 😉

The Chewy
adapted from Alton Brown and Food Network

2 sticks unsalted butter

1 tsp kosher salt

2 1/4 c. bread flour

1 tsp baking soda

1/4 c. sugar

1 1/4 c. brown sugar

1 egg

1 egg yolk

2 tbls. milk

1 1/2 tsp vanilla

2 c. semisweet choc. chips

Method

Preheat oven to 375 deg. F

Melt butter in a saucepan over low heat.  Meanwhile, sift flour, salt, and baking soda into a medium mixing bowl.  Set aside.

Pour melted butter into large mixing bowl.  Mix with both sugars on medium speed.  Add egg, yolk, milk, and vanilla extract and mix until well incorporated.  Slowly add flour mixture until combined.  Do not overmix!  The gluten will overactivate, which makes for tough cookies.  Stir in the chocolate chips.

If dough seems really soft and sticky, it may need to chill in the fridge for about a half an hour.  When ready, scoop onto parchment lined cookie sheets.  I scooped dough balls about the size of a conventional ice cream scoop.  It fit about 6 per sheet.  Bake for about 14 mins or until golden brown.  Let cool and store cookies in an air tight container.

My Revisions

Use half bread flour and half all-purpose.

1/2 c. white sugar instead of 1/4. (I thought the extra molasses might overpower the sweetness of the cookie)

Mix a scant 1/4 c. molasses with the brown sugar.  (I used light brown, so if you start with a darker brown sugar you should use less molasses.  If you use white sugar, you’ll need more.)

The method will be exactly the same only with the ingrediant changes and extra step of making your own brown sugar.

Also, I should mention that my version of the cookies seemed to take about 11 mins to bake.  This is not reliable however, because one batch seemed to be done at about 9, while another took the entire 14.  This was most likely a problem with the oven.  Either way, it is best to keep as close watch on the cookies.

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