Pew Pew Laser Blog

Baking Lab: Cookie Customizations.

This blog continues on the topic of varying the gold standard chocolate chip cookie recipe to find a perfect variation for my tastes. I'm too sick to make any new cookies on my own this weekend, but I was able to watch T.V. and type. Here are Alton Brown's alterations on the basic recipe for different specific results - the thin and crispy chocolate chip cookie, the puffy and fluffy chocolate chip cookie, and the chewy chocolate chip cookie.

Thin & Crispy:

• Replace 1 egg w/ 2 oz whole milk.
• Replace some brown sugar with more white sugar.
• Stick with all butter for the fat.
• Stick with baking soda for the leavening agent. You could even increase the baking soda by up to half for extra crispy cookies.

You can find Alton Brown's complete recipe for the Thin and Crispy Chocolate Chip cookie here.

Puffy & Fluffy

• Use butter flavored shortening instead of butter.
• Use cake flour instead of all purpose flour.
• Use baking powder instead of baking soda.
• Add extra brown sugar.
• Chill the dough before scooping onto baking sheet.

You can find Alton Brown's complete recipe for the Puffy and Fluffy Chocolate Chip cookie here.

Chewy

• Use bread flour instead of all purpose flour.
• Melt butter before adding the sugars.
• Replace almost all of the white sugar with brown sugar.
• Replace 1 egg with 1 yolk and 2 tablespoons whole milk.
• Chill the dough before scooping onto baking sheet.

You can find Alton Brown's complete recipe for the Chewey Chocolate Chip cookie here.

Note - Alton uses kosher salt and extra vanilla extract (1 1/2 teaspoons) in each of these recipes. The recipe variations listed here should work on any kind of cookies, not just chocolate chip.

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