As requested – head-to-head chocolate chip showdown!
The GOAT Alton Brown vs Canada’s own Chipits – whose recipe will be crowned the champion?
Since I’m using unsalted butter for everything today, I’m adding 3/4 of 1/2 tsp (1/2 tsp salt per cup is the usual amount) to the Chipits recipe, which is 3/8, and then 1/4 from the recipe makes it 5/8, or 1/2 + 1/8 tsp.
Math is fun!
Chocolate Chip Cookies - Alton Brown
Ingredients
- 2 sticks unsalted butter (1 cup)
- 1.5 cup bread flour (AP works)
- 1 tsp kosher salt (or regular salt less a pinch)
- 1 tsp bakingg soda
- 1/4 cup sugar
- 1 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tbsp whole milk
- 1.5 tsp vanilla extract
- 1.5 cups semisweet chocolate chips
Instructions
- 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 chips. - 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.
Notes
The sheet needs to be ungreased, otherwise the cookies might spread out too much. There's plenty of fat to prevent sticking.
Chocolate Chip Cookies - Chipits
Ingredients
- 2 3/4 cup AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup melted, salted butter
- 2 cups lightly packed brown sugar
- 2 large eggs
- 2 tbsp hot water
- 1.5 cups chocolate chips
Instructions
- Preheat oven to 375F
- Whisk flour, baking powder, soda, salt together in a bowl. Sifting is optional, but recommended.
- In a larger bowl, beat the melted butter, brown sugar, eggs, and hot water until smooth.
- Slowly add the flour mixture while slowly beating until well combined.
- Stir in the chocolate chips.
- Drop by tablespoons onto (parchment paper-lined) ungreased baking sheets.
- Bake 8-10 minutes.
- Let cool on a rack at least 5 minutes.
Notes
The sheet needs to be ungreased, otherwise the cookies might spread out too much. There's plenty of fat to prevent sticking.
And here’s the super generic recipe I normally use, which is basically the Chipits recipe, minus the baking powder.
Chocolate Chip Cookies
Ingredients
- 1/2 cup Softened butter
- 1/2 cup Packed brown sugar ( or make your own - see below )
- 1/4 cup Granulated sugar
- 1 Egg, room temperature
- 1 tsp Vanilla extract
- 1 cup Plus 2 tbsp all-purpose flour.
- 1/2 tsp Baking soda
- 1 pinch salt
- 6 oz chocolate chips ( usually 3/4 cup 150 grams)
Instructions
- Preheat oven to 375F
- Cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- Stir in everything other than the chocolate chips.
- Stir in the chocolate chips.
- Drop tablespoons of dough, 2" apart on a baking sheet.
- Bake 10-12 minutes, or until lightly browned.
- Let cool on the sheet for 2 minutes then move to wire racks.
- Let cool completely.
Notes
To make brown sugar, 1 cup + 1 tsp molasses = 1 cup brown sugar. Whisk it until the molasses is completely incorporated.
Since I’m using unsalted butter for everything today, I’m adding 3/4 of 1/2 tsp to the Chipits recipe, which is 3/8, and then 1/4 from the recipe makes it 5/8, or 1/2 + 1/8. Math is fun!