Almost Alton Brown’s Chocolate Chip Cookies
This recipe was adapted in part for my taste, and in part because I found some things from the original to be impractical or quite simply, less tasty. I hope you like them as much as I did!
1 cup butter
1/4 cup granulated sugar
1-1/4 cups golden sugar
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
2 tablespoons milk
1/2 teaspoon vanilla extract
1 egg, plus 1 egg yolk
2 cups (300 g) good quality semisweet chocolate
1/3 cup candied orange peel
1/4 cup hazelnuts
Brown butter in a medium saucepan. (Be careful not to burn it; it will foam as it heats so keep stirring so you can see when the butter solids begin to darken. Once they are a golden brown, remove the pan from the heat and pour the butter into a different dish.)
*You can cream the melted butter and sugars in a warm mixing bowl, but for the creaming to work you need to cool the butter. This can be achieved by putting the bowl’s “bum” in a larger bowl with a bit of cold water, and mixing by hand or ideally a hand mixer for better speed. If you want to use your stand mixer, let the butter cool a bit before proceeding.
Toast the hazelnuts and chop. Chop the chocolate into reasonable pieces (don’t worry about them being all the same; save all the bits.) Set aside.
Mix together the flour, baking soda, salt and cinnamon in a medium bowl. Set aside.
Once the butter and sugars are creamed, add the egg and egg yolk and beat until combined. Add the milk and vanilla and mix just until blended.
Blend in half of the flour mixture into the butter mixture, using low speed on your mixer. Then alternate adding the chocolate, nuts, candied peel and the remaining flour mixture using a rubber spatula. This way you won’t overmix the dough.
Set dough aside to chill in the fridge, covered. Preheat oven to 375F/190C.
Line baking sheets with silicone mats. Scoop cookie dough onto sheets using an ice cream scoop, about 1/2 a scoop per cookie. Flatten them a bit with the palm of your hand. Bake as many cookies as you want to eat in the next day or so, then place the remaining cookies, shaped on a baking sheet, in your freezer. Once frozen, place in a ziploc bag for later baking.
Bake cookies for immediate consumption for 5 minutes, then rotate in the oven (if you have more than one sheet, rotate pans and switch levels too.). Bake for 12-14 minutes, golden brown. Let cool on a wire rack – just enough so you don’t burn your fingers or your tongue when eating them!