Alton Brown Cookie Recipes

The Chewy Chocolate Chip Cookie Recipe Alton Brown

WebProcedure. Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper …

Rating: 4.4/5
1. Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
2. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
3. Sift together the flour, salt, and baking soda onto a paper plate.
4. Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

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The Thin Chocolate Chip Cookie Recipe Alton Brown

WebHeat oven to 375ºF. Line 5 half sheet pans with parchment paper and set aside. Sift together the flour, salt, and baking soda in a mixing bowl. In a …

1. Heat oven to 375ºF. Line 5 half sheet pans with parchment paper and set aside.
2. Sift together the flour, salt, and baking soda in a mixing bowl. In a seperate bowl, combine the egg, milk, and vanilla and bring to room temperature.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, starting on low speed to soften it. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed back to low and add the egg mixture slowly. Increase the speed and mix until well combined.
4. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto the prepared pans, 6 cookies per pan. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the pan halfway through baking for more even browning.

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Easy GlutenFree Peanut Butter Cookies Alton Brown

WebProcedure. Heat the oven to 350 degrees F with the oven racks in the upper-middle and lower-middle positions. Line two half sheet pans with …

1. Heat the oven to 350 degrees F with the oven racks in the upper-middle and lower-middle positions. Line two half sheet pans with parchment paper.Don't use Silpats; the cookies will spread too much.
2. Combine the peanut butter and both sugars in a large bowl. Use a wooden spoon to stir together, then smush the mixture on the sides of the bowl several times to incorporate the sugar.
3. Add the egg, baking soda, vanilla, and salt. Stir until really smooth. (If you'd like to make the dough ahead of time, you can cover the bowl with plastic and refrigerate for up to 24 hours.)
4. Use a 1 1/2-tablespoon-sized disher to scoop the dough out into 16 rounds, evenly spacing 8 dough rounds per sheet. Using a fork in a mash-and-swipe motion, make cross-hatch patterns in each dough round. After being cross-hatched, each cookie should be about 2 1/2 inches in diameter. (If you really want perfectly smooth cookies, you can roll the dough rounds between your hands into balls before forming the cross-hatch pattern. Me? I like 'em rustic.)

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