Wednesday, April 6, 2011

Salted Brown Sugar Chocolate Chip Cookies

First of all I would like to welcome all the new followers that have showed up in the last few days, its great to meet all of you and I hope you enjoy your stay.  Second of all, if you haven't heard yet, has launched a new forum, so if you'd like to join us all, pull up a chair with your sweet tea (or coffee, soda, water, whatever tickles your fancy) and come join in the conversations.

I think just about everyone is on a mission to find their perfect chocolate chip cookie.  Who knew something so simple could be so finicky?  One time its soft and chewy, the next its thin and crispy. I personally, like mine thick, soft and chewy.  That's just what I found in this recipe.  It's taking me quite a few tries to get it right and lots of research as to what changes the cookie.  

The best resource I came across was Alton Brown's Good Eats episode on the chocolate chip cookie.  It was very informative and exactly what I needed.  Btw, I absolutely adore his show.  He's the Bill Nye of the cooking world and gives you the hows and whys instead of the "Watch me make this recipe" that many other shows have.  If you get a chance you should definitely check it out.  You can find all 14 seasons on Youtube (30 minute episodes).

Salted Brown Sugar Chocolate Chip Cookies

1 Cup Shortening
1 Cup Unsalted Butter, melted
3 Cup Brown Sugar
1 egg + 1 Egg Yolk
2 Tbsp Milk
3 tsp Vanilla Extract
2 1/2 Cups Bread Flour
2 Cups Cake Flour
3 tsp Baking Powder
1 1/2 tsp Salt
Coarse Sea Salt

In large bowl, cream shortening, butter and brown sugar until light and fluffy.  Add the eggs, one at time, mixing well after each addition.  Add the milk and vanilla, mix well.  In another large bowl, sift together both flours, baking powder and salt.  Add to creamed mixture, one cup at a time, mixing well after each addition.  Chill mixture for 2 hours.  Preheat oven 375 degrees F.  Using a cookie scoop drop spoonfuls of cookie dough on to baking sheet.  Lightly sprinkle each mound with sea salt.  Bake for 10-11 minutes or until lightly golden brown.  Let cool on pan for 2 minutes before removing to cooling rack.  After completely cool remove to cookie jar where your family can inhale with a large glass of cold milk.



life...just saying said...

What a pretty blog. I love to bake cookies too! I usually have a freezer full because A. We can't eat and B. My kids often go places they need to bring a treat. Visiting from UBP!

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