CRISP CHOCOLATE CHIP COOKIE - ALTON BROWN

• porciones: 40 cookies w #20 scoop

Ingredientes

630 Gm all-purpose flour

6 Gm kosher salt

10 Gm baking soda

2 Eggs (large)

113 Gm whole milk (120 ml)

2 tsp vanilla extract

2 C (4 sticks) unsalted butter

400 Gm granulated sugar

200 Gm brown sugar

520 Gm semisweet chocolate chips (I used Girardelli 60% Cacao) OR use ½ Nestles Chocolate Chips and ½ Girardelli

Instrucciones

Heat oven to 370ºF. Line half sheet pans with parchment paper and set aside.

Sift together the flour, salt, and baking soda in a mixing bowl. In a seperate bowl, combine the egg, milk, and vanilla and bring to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, starting on low speed to soften it. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed back to low and add the egg mixture slowly. Increase the speed and mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto the prepared pans, 6 cookies per pan if using a #20 scoop. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the pan halfway through baking for more even browning. I baked for 13 minutes, & they're great but not crisp. Might try 14 or 15 minutes next time.

Remove the cookies from the pans to a wire rack immediately. Once cooled, store in an airtight container for up to a week, or freeze in zip-top bags for up to 3 months.

Notas

https://altonbrown.com/wprm_print/the-thin-chocolate-chip-cookie

When it comes to doneness, you want to remove your cookies from the oven before they look done. The edges should be brown and the center still soft. If the middle is already hard, guess what? They're already burned.

Recipe calls for oven temp of 375°F. I set my oven at 370°F to give an oven temp of 375°F. YMMV.