Brooke Bakes

Hi its Brooke! Again. Here is my first Wednesday post of the blog. I may be alternating with Brooke Bakes and a different type of post, but I haven't decided yet, so without further ado, welcome to Brooke Bakes!

For this first post, I can't think of anything else to do besides chocolate chip cookies. I have been and will be testing many chocolate chip recipes for you guys and yeah. So whether you like chewy or crispy, or soft and cakey, I will test them all. Today, I am bringing you a thin, crisp on the edges and chewy in the middle. I tried this recipe a little while back and was debating on whether I should post it or not. I figured I should. This recipe intrigued me because it had milk in it and the pictures just drew me in. Normally, chocolate chip cookies do not have milk in it, but these do and I was wondering what difference it would make. Okay, so this is "The Thin", by Alton Brown.

​I am going to separate the ingredients in the order in which you mix them and the groups I have put them in.

- 2 sticks (1 cup) of unsalted butter* (see my tips below)

- 1 cup of granulated sugar

- 1/2 cup of packed brown sugar

- 1 large egg

- 2 ounces (4 tbsps) of milk

- 1 1/2 tsps of vanilla bean paste (or extract, but I use paste)

- 1 tsp baking soda

- 1 tsp salt

- 2 1/4 cup of AP flour

- 2 cups of semi/bittersweet chocolate chips/chunks (I like bittersweet, but he recommends semi-sweet)

The first thing I did was take out 2 sticks of butter before I left for school, so it sits at room temperature for almost 8 hours. When it it soft enough, it should leave a light indentation when pressed softly. If you press it, and some butter sticks to your finger when you pull away, it is too soft, so stick it back in the fridge for a few minutes. It is better for the butter to be too hard, rather than too soft because you will be whipping the butter in the mixer anyway. Okay, you also have to combine the egg, milk, and vanilla bean paste ahead of time and leave it out to get to room temperature. Back to the recipe...

Beat the butter and sugars together until fully combined, light and fluffy. Then add in the egg mixture. Mix and then slowly add in the dry ingredients. Take the bowl off the mixer after all the flour disappeared. Stir in the chocolate chunks/chips. Thats it! I would definitely give this recipe a good rating and recommend it, probably a 8.5 out of 10. This is because after a while, they tend to get a hard-ish chewy-ish consistency. Even in an airtight container. But thats the only downside. So I would recommend this if these are the types of cookies you enjoy! Happy baking girls!

xoxo,

Brooke