The Chewy

| 6 Comments

I've long been a fan of the Cook's Illustrated "Best Chewy Chocolate Chip Cookie" recipe. It turns out a substantial, rustic cookie with a good chew. The problem is that while they taste great fresh from the oven or a few hours later, within a day or two the cookies get stale (even in burped storage containers). "A day or two?" you wonder, "How in the world are your cookies lasting that long?" These cookies are large, and one cookie is plenty. Since I'm primarily eating these myself, a batch can last a while. Part of the problem may be that the cookies are fairly thick, and that makes it difficult to get the timing right to ensure that all the dough is completely baked. Underbaked dough is fine in a fresh cookie, but turns into a layer of granite when the cookie cools. I can save part of the dough and bake more fresh ones as needed, but I'd prefer not to have to worry about the problem at all.

Enter Alton Brown. I'm a long-time fan of his Food Network program Good Eats, which I heartily recommend to you as, hands-down, the most fun and educational food program ever. In his chocolate chip cookie show, Alton covers three cookie varieties-- the thin, the puffy, and the chewy, explaining the recipe modifications which result in the changes among the cookies. "The Chewy" produces a great, chewy cookie that also holds up well to longer-term storage, and has become my chocolate chip recipe of choice. Don't feel too bad, Cook's-- I still love your chicken pot pie.

6 Comments

I told you this MONTHS ago. :)

Well, Peter... You're just going to have to give me a cookie so I can judge for myself.

The chewy is delicious - and not overly complicated to make. To me it's a damn good recipe if I don't f it up.

Does that mean you tried out the recipe, Nate? Or are you just thinking of the cookies from Shaw (which were The Chewy)?

Well, Pete, I guess no one ever told you the secret to keeping your cookies (and cigars and lots of other stuff) moist and wonderful: put a small piece of bread in with the cookies, inside the tupperware. I once sent fresh-baked cookies through the US Mail packed like that, and they arrived chewy and wonderful. This trick works. Try it.

Mike

I've heard of this trick before from reliable sources, but I rarely have bread around the house so it doesn't do me much good.

Besides, if you underbake the cookie and leave a central strata of raw cookie dough, no amount of bread will save you.

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