Toll House original chocolate chip cookies
Alton Brown · ♥ 53.3K likes · 1M views · 35 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 310 g all-purpose flour
- 150 g granulated sugar
- 150 g light brown sugar
- 2 whole large chicken eggs
- 227 g butter
- 5 g leavening
Bring the butter to about 62.5 degrees Fahrenheit, a few degrees either side is fine, and take its temperature to be sure.
Put the light brown sugar and granulated sugar into the bowl first so it is pushed against the bottom, then the butter on top.
Install the paddle, not the whisk. Start on low speed with the head locked and turn the speed up once it gets crumbly.
Cream a couple of minutes past the point where you can no longer see the sugar; the butter lightens in colour.
- salt
Combine the flour with the baking soda and the salt and mix them thoroughly.
When the butter slaps against the side of the bowl, rub a little between your fingers; it should feel only a little grit. Do not beat until the butter is no longer plastic or starts to melt, or it will not hold the bubbles.
On low speed, about two, add the eggs one at a time, waiting until the yolk is no longer visible before the next.
Adding the eggs slowly
Add the flour slowly in about three doses off a bent paper plate, delivered low into the bowl, keeping the speed down so it does not fly.
Flour by paper plate, then the chips
Turn the speed up while lifting the head to work the batter off the paddle.
Raw dough: flour, not eggs, is the risk
Optional, to make the raw dough safe to eat: heat the flour to about 160 degrees for about five minutes, spread on a tray or in a big bowl in a 300 degree oven for about 10 minutes.
The bag recipe says nothing about resting or refrigerating the dough. Portion with a rounded one and a half tablespoon disher, about 10 to a sheet.
Bake at 375 degrees for about nine minutes. The bag says nothing about rotating; next time switch the top pan for the bottom halfway through.