the Tax Man Muncheth

Wednesday, April 13, 2005

cookie morselsThe last few days have felt a little hectic and simply have speed by way too quickly. Perhaps it has to do with munching on these cookies? Work’s been a little bit full, with a couple of high school and middle school tours of our lab thrown in the last week to keep me on my toes, and this last weekend disappeared under the tax prep tutorage of my Sweets. This is the first time I filed my own taxes for the business end of making art in addition to my normal paycheck. Boy am I glad I had crunched out most of my painting inventory numbers last year! Plus, I am lucky to have a partner who knows spreedsheets like the back of his hand (have I ever mentioned he uses Excell for fun?). I think he takes secret pleasure in my number crunching needs because it gives him data to play with.

Being the bad cookie that I am, I made these treats as a stress release. The process gave me time to meditate on these morsels and decide that Alton Brown’s Chewies really are my favorite chocolate chip cookie recipe. They are pert little cookies (meaning they hold their shape during cooking- no spreading), and are wonderfully chewy and buttery. Their recipe is unlike any other chocolate chip cookie recipe I’ve seen before, requiring the butter to be fully melted and then combined with the other ingredients. My spin on this recipe is to make a half batch, use a small cookie scoop for bite size morsels and to toss in plenty of toasted peanuts and raisins with the chocolate chips. The resulting cookie is a wonderful homage to the magic of flavor relationships: butter with vanilla, and peanuts with raisins. And the chocolate? Well, chocolate just gets along with everybody doesn’t it?

cookie morselsAlton’s Chewy Cookies

Preheat oven to 375F.

Toss 3/4 of a cup of peanuts into a pie tin and toast in the oven until browned and fragrant, about 3-5 minutes. Allow to cool to room temperature.

Melt one stick of butter in a large bowl and set aside. In a one cup measuring cup, pack in 1/2 a cup’s worth of brown sugar adding 1/4 of a cup of white sugar on top, for a combined 3/4 of a cup of sugar. Add the sugar to the melted butter with 1 tsp of vanilla. Mix thoroughly with a mixer.

Next add:

  • 1/2 tsp of salt
  • 1/2 tsp of baking soda
  • 1 Tbs of milk
  • one egg white (powdered egg whites work well)

mixing well with the mixer. Scrape down the sides and mix in 1 cup, plus 2 Tbs of bread flour.

Now toss in the goodies:

  • 3/4 cup of chocolate chips (mini chips prefereable)
  • 1/2 cup of roughly chopped raisins
  • 1/2 – 3/4 cup of the toasted and cooled peanuts

Using a small cookie scoop (1 Tbs size), portion out the dough, and cook for 7-9 minutes for approximately 2 dozen cookies.

Enjoy!

5 Comments

posted April 15th, 2005 at 7:33 pm

These look perfect. My friend Sue makes famous chocolate chip cookies and she suggested melting the butter too. It must be the secret trick! Thanks for sharing it with us :)

posted April 16th, 2005 at 5:16 pm

Huh? I had always heard that melted butter would make the cookies greasy and spread out too much. I am blown away by this.

posted April 18th, 2005 at 3:05 pm

I had thought that too Suebob… but these ones are *not* flat cookies. I think the melting of the butter has something to do with them keeping their shape. If you cook them at 350F they keep their shape even more- though they’ll be pale.

Check out Alton’s three cookie recipes to compare:
Chewy
Puffy
Thin

posted May 8th, 2005 at 2:22 am

Neat recipe.
Damn simple to make too.

A snap of the batch I had baked.
http://photos1.blogger.com/img/177/5376/1024/cookies%20018.jpg

darn… can’t open your image,
– McAuliflower

posted May 8th, 2005 at 2:39 am

Oops … wrong link.

here is the actual snap
http://photos9.flickr.com/12895888_5c4521a216_o.jpg

also at
http://www.rohanshoots.blogspot.com

Cheerio

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