The Paradoxical Cookie

I wish I could take the credit for these, but I have to give it to Alton Brown on this one, from whom I adapted this recipe.  These cookies are definitely on the short list of "The Best Things I've Ever Eaten".  They are chewy and crispy at the same time, and therein lay the paradox.  Sure, there's tons of chocolate chip cookie recipes out there and they all seem similar at first glance, but the difference is in the method and the ingredients.  It really does matter and it takes the chocolate chip cookie from "so-so" to "so-good-you-can't-stop-eating-them".

These five tips will guide you to cookie perfection:

1. Make your cookies the same size.  For these cookies, I always use a #40 disher (.800 fl oz. or 1/40 of a quart) to scoop out each dollop of dough.  Your cookies will all be the same size and, thus, all bake evenly.  You don't know what a #40 disher is?  Look here.  You don't want to go buy a #40 disher? Well, I can't make you say uncle on this one, but at least use something that will allow you to keep the cookies all the same size.  Remember, though, that if you choose to go without the #40, this will change the cook time of the recipe, so you'll just have to figure that one out on your own.  I believe in you! (cue "The Eye of the Tiger")
2. Make sure you know the temperature of your oven.  I don't mean what it's set at.  I mean what the actual temperature is inside the oven.  Get an oven thermometer at Wal-Mart or Target for a few bucks and save yourself from cookie catastrophy.
3. Don't try to make a half-batch.  This recipe ususally makes about 36 three inch cookies.  If this seems like too much, make as many as you need and freeze the remaining dough.  The texture just doesn't come out right when you half it.
4. Take the cookies out of the oven before they look done.  If you wait until they look done to take them out, they're already burned.  They will firm up as they cool...trust me...please, trust me.
5. As you go through the recipe, don't disregard anything.  This method is how I have found to get the best results.  Now, I realize that you may end up liking them crispy or cakey or overdone or underdone, but I ask you just to try these once, following each step precisely.  Then make your decision.

Chewy & Crispy Chocolate Chip Cookies (adapted from Alton Brown's recipe on http://www.foodnetwork.com/)

• 2 1/4 cups all-purpose flour (Alton uses bread flour, but I just stick with AP)
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 sticks butter, melted
• 1/4 cup sugar
• 1 1/4 cup dark brown sugar
• 1 large egg
• 1 large egg yolk
• 2 Tbs milk
• 1 1/2 tsp pure vanilla extract
• 12 oz. semi-sweet chocolate chips

- Preheat your oven to 375 F (in my oven, I have to set it to 380 F).
- In a large bowl, combine the flour, baking soda and salt.  Whisk together and set aside.
- In the bowl of a stand mixer, combine the sugar and brown sugar and mix shortly, just to blend together.
- With the mixer on LOW or STIR, slowly add the butter to the sugar mixture.  Once the butter is incorprated, slowly increase the speed to MEDIUM and beat for 2 minutes.  The mixture will become thick and viscous, like very loose taffy.
- Turn the mixer down to LOW or STIR and add the egg and egg yolk, one at a time, until fully incorporated.  Turn off the mixer and scrape down the bowl, making sure everything is well mixed.
- Turn the mixer on LOW or STIR and add the milk and vanilla.
- With the mixer on LOW or STIR, add the flour in about 4 or 5 installments, about 1/2 cup per installment.  After the first installment is added, increase the mixer to MEDIUM briefly to incorporate the flour, then return to LOW or STIR.  Repeat with the remaining installments.
- Add the chocolate chips and mix until just evenly distributed.
- Place the bowl with the dough in the refrigerator for 5 - 7 minutes just to firm up a bit.
- Using a #40 disher, place 9 balls of dough evenly onto a heavy sheet pan.
- Bake for 9 - 11 minutes (in my oven it's 9 minutes, 40 seconds) until the edges of the cookies look like they are beginning to set.
- Remove the pan from the oven and leave cookies on the pan for another minute.  This is usually just enough time for me to assemble another pan of dough balls and put them in the oven.
- Remove the cookies from the pan and place on cooling racks.  They will still be very soft, so you have to be quick with your spatula.  Allow the cookies to fully cool before consuming.

After thoroughly cooling, the cookies should have a paper-thin, crispy coating and soft chewy interior.  There will also be an amazing balance of sweet and salty.  It may seem like a lot of little steps to remember, but after a few times, you'll be able to do this blind folded.  Enjoy!!