I like my cookies crispy around the edges, and chewy in the middle. Not too thick, and not too much chocolate chip to cookie ratio.
This recipe calls for a LOT of butter, but it helps make them extra crisp and melt in your mouth good. I did not have any vanilla extract, but they tasted perfect even without them.
I baked them at 375 for 14 minutes, six at a time, since they spread a lot. I used a teaspoon of batter for cookie and it yeilded me about 30 cookies total.
Also note that I don't have a mixer so I made them by hand. Make sure your butter is room temperature or this would be close to impossible to do!
If you check out the food network website, Alton has two more cookie recipes, the puffy and the chewy for a different texture.
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About the reviewer
Aria Juliet Castillo (ariajuliet)
I'm a graphic designer, originally from Hawaii and now I'm living it up in L.A. I've been a vegetarian my entire life, but I am still obsessed with fast food, and I love eating … more
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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...