Thursday Recipe

I think I found it - the perfect chocolate chip cookie recipe. I made these tonight and they came out so well. I wish I had a picture to show you - you'll just have to take my word for it. The recipe is courtesy of Alton Brown. He has a couple of cookie recipes: the chewy, the puffy, and the thin. This is the recipe for the thin cookies. They baked up perfectly round and thin - I was pretty amazed and they taste incredible.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon 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

Hardware:

• Ice cream scooper (#20 disher, to be exact)
• Parchment paper
• Baking sheets
• Mixer

Directions

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.

**Note - I didn't use the ice cream scoop or the parchment paper. I used a regular old tablespoon and they still flattened out perfectly. Even without the parchment paper, the cookies came right off the cookie sheet with no problems.