The King Of Cookies

Attention Chocolate Chip Cookies Lovers. This could possible be the best cookie I have ever had the pleasure of making. It is chewy and delicious. I happened to be watching the food network this weekend and Alton Brown of Good Eats was babbling on about three different styles of chocolate chip cookies.

He called them the thin & cripsy, the soft & puffy and the chewy. Now I started to listen carefully. I have made a couple hundred batches of cookies in my life and have alway found it hard to master the chewy texture that I so desire. So when this scientifically inclined chef said there was a secret to the perfect cookie I watched with bated breath. Apparently the trick is to use bread flour (because there is more gluton, which makes things chewy) and to use more brown sugar than white sugar. The molasses in the brown sugar holds on to moisture and therefore translates to a moister cookie. Viola!

So I made them and I was actually surprised that I had time to take a picture in between eating them all. I even tried a variation on the recipe. Once the batter was mixed and ready for the chocolate chips, I divided it in half. I put chocolate chips, walnuts and coconut in one batch and cinnamon, raisins, coconut and walnuts in the other. What can I say, I like variety. I was in heaven. So do yourself a favor and go to FoodTV.com and look up Good Eats.

The episode aired Saturday April 1st and Sunday April 2nd. Print out the recipe. Oh and by the way cut the cooking time down to about 10-12 minutes, my first couple of batches came out a little dark and crispy. Still good though. Enjoy!