Oh pshaw, on Mon 31 Jul 2006 08:00:19p, Puester meant to say...

> Dawn wrote:
>> Nancy2 wrote:
>>
>>>
>>> I remember Martha Stewart saying her daughter's favorites were her
>>> recipe - it's at her website - but to me, they looked awful - flat as
>>> a pancake, with bumps where the chips were, and slightly more brown
>>> around the edges. Ick.
>>
>>
>> They're not bad ... if your idea of a cookie is a melted puddle of
>> brown sugar.
>>
>> No, I didn't like them either, one of the few recipes I've thrown away
>> after trying.
>>
>
>
> Alton Brown did a whole show on cc cookies and developed recipes which
> are supposedly fool proof for three types of cc cookies: flat,
> puffy, and intermediate. I just tried to find it on the FoodTV website
> but it must be too old.

I'm glad I saved these to MasterCook...


* Exported from MasterCook *

The Chewy Chocolate Chip Cookie

Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift
together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown
sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2
tablespoons milk and vanilla extract and mix until well combined. Slowly
incorporate the flour mixture until thoroughly combined. Stir in the
chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies
per sheet. Bake for 14 minutes or until golden brown, checking the cookies
after 5 minutes. Rotate the baking sheet for even browning. Cool
completely and store in an airtight container.

Source:
"Food Network"

Yield:
"2 1/2 Dozen"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5394 Calories; 301g Fat (48.1%
calories from fat); 63g Protein; 667g Carbohydrate; 21g Dietary Fiber;
925mg Cholesterol; 3370mg Sodium. Exchanges: 15 Grain(Starch); 1 Lean
Meat; 0 Non-Fat Milk; 58 1/2 Fat; 29 Other Carbohydrates.

NOTES : Hardwa
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer


* Exported from MasterCook *

The Puffy Chocolate Chip Cookie

Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.

Source:
Food Network

Yield:
"2 1/2 Dozen"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3793 Calories; 113g Fat (25.4%
calories from fat); 47g Protein; 700g Carbohydrate; 21g Dietary Fiber;
424mg Cholesterol; 2851mg Sodium. Exchanges: 13 Grain(Starch); 1 1/2 Lean
Meat; 21 Fat; 33 1/2 Other Carbohydrates.

NOTES : Hardwa
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer


* Exported from MasterCook *

The Thin Chocolate Chip Cookie

Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 Pinch 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

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.

Source:
"Food Network"

Yield:
"2 1/2 Dozen"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5434 Calories; 294g Fat (46.7%
calories from fat); 53g Protein; 703g Carbohydrate; 27g Dietary Fiber;
716mg Cholesterol; 3413mg Sodium. Exchanges: 14 Grain(Starch); 1 Lean
Meat; 0 Non-Fat Milk; 57 1/2 Fat; 32 Other Carbohydrates.

NOTES : Hardwa
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

--
Wayne Boatwright
__________________________________________________

Stealing taglines, eh? Book him for 'grand theft
motto'.