Oh pshaw, on Mon 31 Jul 2006 08:00:19p, Puester meant to say...
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.
new pizza recipeI think this joke was posted earlier, but it fits the topic: Guy used to have a Labrador retriever & was buying a large bag of Purina at Wal-Mart and was in line to check...
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 : Hardware: 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 : Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer
Yogurt, World's GreatestDefault User I don't even like fresh milk so I am no judge. However, as an interesting anecdote, I...
* Exported from MasterCook *
The Thin Chocolate Chip Cookie
Back to EdenThe interesting thing, to me, is that it is all cyclical. Prior to nutrition and germ theory (discovery of bacterial causes of disease and breakdown of foods into carbohydrates, proteins, fats, etc.) people ate...
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 : Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer
-- Wayne Boatwright
Stealing taglines, eh? Book him for 'grand theft motto'.
