Aug 30, 2010

Chewy Bluey

I did it! I made Alton Brown's The Chewy yesterday.
So, what is the verdict?!

Read on for the recipe (step-by-step, with pictures!) and my (and Hubby C and Big Bro D's) thoughts on these cookies, friends!

OK, so let's start with the recipe and work our way to the final results. (And yes, I know I need to work on my food photography skills. I'm trying!)

Gotta get:
  • 2 sticks unsalted butter
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips 
Melt the butter in a heavy-bottom medium saucepan over low heat. 
Sift together the flour, salt, and baking soda and set aside.

 Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. 

 Cream the butter and sugars on medium speed. 

Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined. 

Stir in the chocolate chips. 

Now, chill the dough.

What do do while you wait? I did the only thing you should do. I went shopping! Here's my shopping outfit for the day:

Finish shopping, then scoop chilled dough 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. 

So, what was the verdict? Hubby C said they were "mmmmm.... mmm.... delicious....mmmm....," while Big Bro D insisted that the New York Times recipe was better. Last night, the Hubby said that it took him a while to admit it, but he would say that The Chewy was the best cookie he had ever eaten. WOW. That's saying a lot, because Hubby C loves cookies. Like seriously, if he left me, it would probably be for a cookie, not another woman. 

As for me, I haven't made a final decision. I for sure prefer the soft, inviting texture of The Chewy, but I love the complexity of the flavors in the NYT recipe. I think I may make The Chewy again, but this time adding some sea salt on the top. That was my favorite part of the NYT.

But, The Chewy were pretty darn good! Working with melted butter was strange and it was a texture I wasn't completely comfortable with, to be honest. It said to "cream," but with melted butter, there wasn't much "creaming" going on. I didn't know if I had mixed it enough or not, so it made me a little anxious. In the end, it worked out nicely and they made the house smell ah-may-zing for hours.
Final thoughts? 

The Goods: They stayed really soft, even the next day. They were actually better after they had cooled, as opposed to fresh-out-of-the-oven. The texture of these was definitely the best of the three (Tollhouse, NYT, The Chewy).

The Bads: Like I said, I didn't like working with the melted butter, but that was just me, and it's something I can get used to. The overall taste was good, but not OMG-stop-the-presses-good.

I have been requested by two men in my house to make the NYT cookie again (this time with less sea salt), but I have a feeling that they may disagree on their preferences. Right now, Big Bro D prefers NYT, and Hubby C likes The Chewy, but both insist that they will eat any cookie I make (aww!)

Rating: I give The Chewy 4 out of 5 chips!

1 comment:

  1. I'm a lumpy chocolate chip cookie lover, so The Chewy has to be pretty-darn-over-the-top-good for me to attempt it. Love the photos. Wish I could smell them too.


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