Alton Browns Chocapocalypse Cookie Recipe 395 Recipes

THE THIN

Steps:

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed 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 parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

THE CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
• Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
• Sift together the flour, salt, and baking soda onto a paper plate.
• Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
• Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
• Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
• Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
• Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
• Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
• Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

ALTON BROWN'S CHOCAPOCALYPSE COOKIE RECIPE - (3.9/5)

Steps:

• Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes. Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes. Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined. Cover the bowl with plastic wrap and refrigerate for 45 minutes. Preheat the oven to 350 degrees F. Scoop the dough using a 1 1/4-inch-diameter scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy. Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.

CHOCAPOCALYPSE COOKIES

Steps:

• Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes.
• Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.
• Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes.
• Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl.
• With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined.
• Cover the bowl with plastic wrap and refrigerate for 45 minutes.
• Preheat the oven to 350 degrees F.
• Scoop the dough using a 1 1/4-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy.
• Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.
• Makes 55 cookies. 1 cookie per serving.