A Good Mistake

I had hoped to bring you a thin and crackly cookie today…

A cookie that wrinkled as it melted into a caramel-y puddle; one that crisped as it cooled on the counter.

Instead of offering my own, I went to the master of the perfect recipe: Alton Brown. I chose a recipe called “The Thin,” which had over a hundred glowing reviews.

I understand the science behind the chocolate chip cookie (I’ll talk about that in-depth in a later post), and this recipe ticked all the boxes to make a thin and crispy cookie. More white than brown sugar creates crunch. Only baking soda (most recipes have baking powder and baking soda) meant only a little puff and a focus on browning. Creaming the butter and sugar until light and fluffy causes a cookie to deflate and flatten. There was enough milk to also help thin the cookie out (too little milk and it becomes cakey).

Did I mention that mine turned out cakey?

I measured the milk wrong. By at least one ounce. And in the precise world of cookie-baking (and drug trafficking) that’s a lot.

So a gentle reminder to always read a recipe through before you make it. Measure precisely. And eat your mistakes.

No surprise, these were a very edible mistake, so if you like a soft cookie with a crunchy edge, make the recipe below, “A Good Mistake.”

If you’re angry and sad that this isn’t a thin cookie recipe, make this recipe from Alton Brown and The Food Network.

My baking notes follow.

A Good Mistake

A soft cookie with a crunchy edge.

Makes about 3 dozen.

Ingredients

2 1/4 cup all-purpose flour

1 tsp kosher salt

1 tsp baking soda

1 egg

1/4 cup milk (scant)

1 1/2 tsp vanilla extract

2 sticks unsalted butter

1 cup sugar

1/2 cup brown sugar

2 cups semisweet chocolate chips

How to:

1. Heat oven to 350 degrees F. Whisk together the flour, salt and baking soda in a mixing bowl. Measure the milk properly (ahem) in a glass measuring cup. Add the milk and the vanilla to the cup and mix well. Set aside to come to room temperature.

2. Cream the butter using a hand or stand mixer. Start the beaters on low; your first goal is to soften the butter. Add both the sugars and beat on medium-high until the mixture is light and fluffy. This takes longer than you think. Scrape down the sides of the bowl. Lower the speed and add the egg mixture slowly. Once the liquid is no longer sloshing around the butter, turn the speed to medium and blend until fully mixed.

3. Add the flour in three parts, scraping the sides of the bowl between additions. Stir in the chocolate chips (I do this part by hand). Drop tablespoon-sized balls onto a parchment-lined baking sheet. Bake for 13-15 minutes until light golden on top and browned at the edges. (If baking more than one pan at a time, remember to rotate the pans for even cooking.)

4. Cool on a rack. Eat one while it’s too hot and almost burn your upper lip. Once cooled, store in airtight container.

My notes:

*When recipes say to cream the butter and sugar until light and fluffy, it’s not an idle, cute expression (light and fluffy! like baby bunnies!). You should see the color of the mixture turn pale and gain volume.

*I used Nestle artisan, single-origin chips in this recipe. Not just because I’m a fancy lady, because they taste good and are worth the extra expense. I’m not even sponsored. I paid for them with my own cash.