I need some food advice. Well, I more need your affirmation that I’m right and my friend is wrong. Here’s the deal:Â My friend Teri–the one who designed this website–refused payment for her work, which is annoying, but if you know her is way predictable.
Instead, the deal that we made was that she would request a dish and I would oblige despite how weird it is. For some reason I thought she’d be normal and request some sort of hamburger situation, or a mac n cheese, or even a rainbow, seven layer cake.
No. No. Nothing normal like that.
She requested that I make her…a churro corn on the cob. Yes, you heard correctly.
Corn on the cob churro. I mean…I don’t even really know what that means. I’m not even really sure it exists. Actually I’m positive it doesn’t because I’ve googled it to death trying to figure out what it could possibly be like.
So I started to think (and tried not to vom at the thought of it), and came up with…nothing.
Maybe grilled corn on the cob…rolled in sugar and cinnamon? Can this be good? How can I make this delicious? I need your help!!
Paul–who also helped me with this site–was much easier to cook for. He likes cookies. Like a lot. So I broke out the fancy chocolate…valrhona. Yeah, it’s expensive, but it’s delicious and totally worth it.
And since I didn’t want to throw fancy chocolate in just any ol’ cookie dough, I broke out the best recipe I know.
This recipe calls for bread flour, rather than the typical AP and instead of softened butter it uses melted butter.
It results in a cookie with height…chewiness…softness and overall amazingness. Basically, it’s my favorite chocolate chip cookie recipe in existence. Like, if I believed in Santa, I’d leave him these cookies.
P.S. If you really want to live on the edge, make this cookie dough batter, scoop it out into balls and put it on a cookie sheet and stick it in the freezer. After it’s hardened, transfer to a plastic resealable bag and put it in the freezer. This means chocolate chips cookies…in 15 minutes!! #dangerous #amazinglife
Now, back to CORN ON THE COB CHURROS!!!
Fancy, Chewy Chocolate Chip Cookies
Recipe slightly adapted by Alton Brown (via Joy the Baker)
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups milk chocolate valrhona tokens
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
I baked them for 14 minutes for the first 6– but they turned out really brown and crispy– not burnt just remarkably brown.
The next couple I did 10-12 minutes and that helped, but they were still pretty flat.
I chilled them for about 50 minutes. I wonder what happened. I did use dark brown sugar, but I think you’re right that that shouldn’t affect them very much.
Hmm..the only thing I can think of is that maybe your baking soda is expired? Baking soda is pretty powerful and 1 teaspoon should make these cookies puff up quite nicely. Also, maybe your oven runs a little hot? My current oven runs really hot and I found out when I put a meat thermometer on one of the racks. Sorry this recipe gave you trouble!
Thanks so much for your help. The cookies weren’t cakey but they were delicious.
I love the carmely flavor that comes with the brown sugar. I’ll try this with brand new baking soda next time and I will definitely invest in a thermometer. Thanks!
Hi!
I made these cookies and I have a couple of questions.
Do you use light brown or dark brown sugar?
Also, how long did you chill them for?
My cookies were tasty but they were quite flat and very brown– and i think the brown sugar and chilling might have been why.
Thanks!
Callie
I used light brown sugar but it shouldn’t matter too too much. I chilled them for 1 hour. That should help. Also how long did you bake them for?
how long should i chill the cookie dough?
maybe for the churro corn on the cob, you can deep fry it to make it crunchy and roll it around in cinnamon.
These look delicious and photos are amazing!!!
I’ve save the recipe and I will try…
Thanks!
😉
Whole Foods didn’t have any bread flour, what do you think of substituting pastry flour? No good?
If you don’t have bread flour, I would stick with all-purpose flour. I haven’t made this particular recipe with all-purpose but in theory it should work! Let me know how it goes!
what about a corn fritter batter – you can shape it like churros if you make it just a little thicker than usual?
I really must make friends with a web designer and barter food for blog design. And I really must try this valrhon chocolate. I once read a whole article about this fancy chocolate. I only fear that if I make this cookies my lack of self control will casue me to gain back ALL the weight I lost as well as develop type 2 diabetes. like instantly. but I’m also convinced that they’re worth the risk. I like to ilve/bake/eat on the edge.
I like your idea of grilled corn on the cob better. I par-boil mine and then grill it straight, no husks. After a couple minutes I begin to baste it with garlic parmesan butter and as it continues to cook the parmesian makes a blackened crust around the corn. So I’m imagining doing the same thing only using a cinnamon sugar butter to baste. Will it carmelize and form an amazing sweet crust, or will it just stick to the grill and fill your eyes with smoke? Hmmm… thats why you have to try it and let us know! Maybe you’ll want to add flour to the butter? Hmmm… i’m not going to be able to stop thinking about this one until I try it myself!
I don’t know if the batter -or the corn for that matter- would hold up to this, but could you roll it in corn before frying? Then you’d have corn on the churro cob.
Thanks everyone for all your awesome suggestions!
Daniel, I think this is kind of genius idea.
Fancy, indeed 🙂 Yum!
My boyfriend was sitting beside me when I pulled up this page and immediately ordered me to make these! Gorgeous photos! I can’t wait to make these cookies.
I agree with the battered and deep fried corn on the cob, then rolled in cinnamon and sugar. I can imagine it would taste like a cross between a corn dog and kettle corn. You’d need something really good to dip it in – maybe a cinnamon cream cheese frosting type dip.
This sounds oddly good. I might have to try it.
And the cookies look delish!
I fully intend to try these sometime. I am always looking out for the quintessential chocolate chip cookie recipe, and though I have one I like, I still feel it’s missing a little somethin’ somethin’!