The Chewy

Up to this point, everything I've learned about baking I've learned from books, blogs, food sites (like epicurious, one of my faves), and of course, Food Network. Now I'm lucky enough to be heading off to school to be trained by a Master Pastry Chef, but there is such a wealth of information to be had for anyone who wants to learn in their own kitchen.

If you've ever watched Food Network, then you know Alton Brown. I once heard someone (Aarti? I can't remember) describe him as a Culinary Encyclopedia. TRUE. It's because of Alton Brown that I now use bread flour exclusively in my chocolate chip cookies. I LOVE chewy chocolate chip cookies. A little crisp on the outside, but soft and chewy on the inside, in my opinion, is perfection. Bread flour will yield a chewier chocolate chip cookie because the gluten content in bread flour is higher than in, say, all purpose flour. The higher the gluten content, the chewier the cookie.

I learned that by watching you, Alton Brown.

Look, I don't claim to know what's happening with the puppet here, but I promise you will fall for this recipe. Make it your own: I use a lighter brown sugar (they're still PLENTY chewy) and sprinkle coarse ground salt on top, because.....of course I do. Savory Sweet!

Alton Brown video: source Food Network

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