Chippin in!

Yes my friends, cookies. I don't know anyone that doesn't like at least one kind of cookie. Spicy molasses, toll house, snickerdoodles, peanutbutter, lemon etc etc. There is a cookie for nearly any type of flavour you can think of in a dessert type fashion. Today however, we are speaking of chocolate chip cookies. Now, as we all know, Alton Brown is the the guy for all food knowledge. Well, I know it at any rate! Today's recipe is inspired by his classic The Chewy, from the ever favorite episode "Three Chips for Sister Sarah". Now I'm very big on the whole "learn the how, then you can put it to your own use" philosophy. Take the knowledge of how a thing is done so you can turn it to your own means in other words. In this case, the how is why a cookie is chewy rather than crunchy or cakey.

Now we prefer a nice chewy chocolate chip cookie here. Hell, we like a crappy chocolate chip cookie... It's chocolate chip fer cryin out loud!!! I have learned tho, with some minor tweaking, to get different results. I don't know about you, but my oven basically sucks. The whole range is as cheap as the landlord could find I would imagine. It has hotspots, cold spots and I think sunspots. If you look close enough it might even have a dog named spot in there somewhere. I have to rotate food so often it seems like it never gets a chance to cook. The has led to some interesting trial and error. Including today's "Crispy chewy chocolate chip cookie"! With a crispy edge and a nice chewy middle, best of two worlds.

Now you have to understand the why here. See, the fat you put in is a large part of what rise you're cookie gets. Shortening has a higher melting point than butter, so your cookie dough holds shape a bit longer allowing a puffier cookie. Cold butter in the mix melts relatively fast and makes for a nice crispy cookie. If you melt the butter and then make your dough, chill it and then bake, you get a nice chewy cookie. Here is the dilemma. I can afford margarine, and occasionally butter flavoured shortening, but rarely can I afford butter. Now margarine seems to be in-between butter and shortening on the melt point. If you have nothing else, it will make a decently chewy cookie. However, I have come up with a hybrid recipe that we find to be most satisfying!

Om nom Chocolate nom nom Chip nom nom om nom nom om Cookie om nom nom
375° F (190° C) 10-14 minutes

1/4c ea margarine & butter flavour shortening
2 1/4 c flour
1 tsp salt
1 tsp soda
1/4 c sugar
1 1/4 c brown sugar
1 egg
1 egg yolk
2 tbl milk
1 1/2 tsp vanilla extract
2 c semisweet chocolate chips

In a small bowl sift together flour, salt & soda. Melt the margerine & shortening (low heat on the stove or in the microwave). Add sugars and melted fat to a mixing bowl and cream well (3-5 minutes). Add eggs and blend well. Add milk and vanilla, blend until incorporated. Slowlyt incorporate dry ingredients with a wooden spoon. When well mixed stir in chips. Cover and chill for minimum 1 hour, overnight is fine.

Place by large spoonful on a parchment lined baking sheet, 6 at a time. Bake at 375° for 10-14 minutes. Check about halfway though and rotate as needed. Rememeber, if the edges are well browned they are most likely burnt on the bottom. Pull from baking sheet immediately upon exiting oven, but I allow them to sit on the parchment for at least 5 before removing them. I also reuse my parchment 3 or 4 times.

This recipe also lends well to other additions (coconut, nuts, candied fruit, other sweet chips, candy bar chunks etc). Remember, for maximum chewiness they need to cool completely...like that ever happens! I hope this finds you all well and happy. I'll have something else up in a day or two!