Sorry this post took so long, but I had to space out baking 90 chocolate chip cookies. Don’t worry, we had no problem polishing most of them off 😉 Alton, sweet sweet Alton, not only has one go to chocolate chip cookie recipe, but 3, depending on how you like your cookies. It’s kind of brilliant if you ask me, because let’s be honest, we all like different styles of chocolate chip cookies. In this episode we bake up the Thin, the Chewy and the Puffy. I honestly couldn’t pick a favorite. They all had their special qualities that I loved. The husband felt the same way. I give you the Chocolate Chip Cookie 3 ways! Tis the season for baking.

The Thin

Mix together your ingredients for the Thin

Add in your chocolate chips. According to my Husband, there’s never enough!

Don’t taste the cookie dough, it has raw eggs. I am like Rocky though and taste anyway. Don’t do what I do.

Scoop 6 to a baking sheet

Don’t overcrowd your oven and put a cookie sheet on the very bottom rack. You may burn them like I did here.

The Husband, not wanting to waste one bit, scooped out the top and devoured with a spoon. The reason I married him folks ❤

The non-burnt finished product! Delish!

The Thin

Printable Recipe

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips

Directions

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.

Recipe courtesy Alton Brown and Food Network

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The Chewy

Alton always weighs his ingredients. You get more precise measuring this way.

Mix together your Chewy ingredients

Add the chips

And bake to perfection! Yummmmmm!

The Chewy

Printable Recipe

Ingredients

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions

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 your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

The darker the sugar you use, the chewier your cookies will be.

Recipe courtesy Alton Brown and Food Network

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The Puffy

You know the drill, mix your ingredients for the Puffy. You can see the different textures between each batch.

I got distracted while making the first batch and doubled the amount of shortening. Again, don’t do what I do.

This batch I got it right and they were divine!

The Puffy

Printable Recipe

Ingredients

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Directions

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer’s work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.

With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Recipe courtesy Alton Brown and Food Network

What’s your favorite type of Chocolate Chip Cookie? Happy Baking!