The Chewy Chocolate Chip Cookie

The Chewy Chocolate Chip Cookie


This is essentially a hack of the most famous cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. 

The Chewy
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Ingredients
  1. 8 ounces unsalted butter
  2. 12 ounces bread flour
  3. 1 teaspoon kosher salt
  4. 1 teaspoon baking soda
  5. 2 ounces granulated sugar
  6. 8 ounces light brown sugar
  7. 1 large egg
  8. 1 large egg yolk
  9. 2 tablespoons whole milk
  10. 1 1/2 teaspoons vanilla extract
  11. 12 ounces semisweet chocolate chips
Instructions
  1. Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.
  2. Sift together the flour, salt and baking soda onto a paper plate.
  3. Pour the butter into your stand mixer's work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
  4. Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.
  5. Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds
  6. Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula
  7. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips.
  8. Chill the dough for 1 hour.
  9. Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven.
  10. Scoop the dough into 1 1/2-ounce portions onto parchment paper-line half sheet pans, 6 cookies per sheet.
  11. Bake two sheets at a time for 15 minutes, rotating the pans halfway through.
  12. Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.
Notes
  1. Makes approximately 2 dozen cookies
  2. *I don't recommend half or double batches. Instead, make a whole batch, bake what you want, portion and freeze the rest.
  3. Another note: Keep in mind this is a "chocolate chip" cookie and therefore the quality of the final product will be greatly effected by the quality of the chips used. Although the semi-sweet "morsels" that we all know from the yellow bag are serviceable, I'd suggest combining such kid-friendly fodder with something a bit more daring, say dark chocolate chips/chunks in the 68% cocoa range. Oh, and remember you can chop your own.
ALTON BROWN https://altonbrown.com/
Alton Brown's The Chewy Chocolate Chip Cookie Recipe

Alton Brown’s The Chewy Chocolate Chip Cookie Recipe

192 Comments

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  1. 1
    Nel B

    Not wanting to give up, I tried again. This time I did not melt the butter, just softened to almost melting.
    I stirred in the sugars, but used 3/4 c granulated along with 3/4 c packed brown sugar. I stirred these together.
    One egg. Done. Stir into butter and sugar. Do not beat. You don’t want air attaching to the sugar crystals.
    Instead of milk, 2 Tbsp molasses. Stir that in with the egg
    All purpose flour, not bread flour.
    Scooped out onto sheets, no chilling.
    Baked for 12-15 minutes with one turn at 8 minutes.
    Your dough will be darker due to the molasses so you have to watch it.
    I’ve done this once and the cookies were awesome. Getting ready to make them again
    Try it. I prefer only white chocolate so I make a third of the batch with those, the rest dark chips for hubby.
    Sorry I was snarky before. I hate throwing out food.

  2. 2
    Nel B

    Let me predicate with the fact that I used to have a high end bakery before retirement. I usually riff on recipes I find online but not this time. Followed to the letter and the first two half sheets (baking sheet) went right into the compost. Uber crisp, burnt at 15 minutes.
    The third half sheet of twelve cookies came out pretty good. Here’s how.
    1. Stir in the flour and chips by hand. Do not mix too long so you don’t develop the gluten.
    2. Scoop out the cookies then flatten the cookies so that they are about 1/2″ thick. Not too much.
    3. Let the dough rest while you preheat the oven. This will give the higher gluten flour time to relax.
    4. Only bake for about 10 minutes. Take them out a little light.
    I don’t think the butter to flour ratio is good for bread flour. Go back to AP flour and try that. I’m going back to the “original” recipe but with Alton’s sugar hack. I like this flavor better. Also, I only use one egg. The egg whites make that crispy, styrofoam-like texture.
    I’m not the chocolate chip cookie eater in this house but still, I want it right. Sorry Mr. Brown. If everyone in the class misses the question on the test, it might be the question.

  3. 3
    Jessica

    Good cookie, but even following the directions to the letter, I got puffy, cakey cookies that don’t have that much flavor, despite being choc-full of chocolate. Maybe they taste better the second day?

  4. 4
    Pat

    Unfortunately I ran out of bread flour after 5 ounces and the only flour I had left in the house was selfrising flour. I used dark brown sugar and white as that’s all I had. The cookies turned out crisp, not chewy. Tasted good. Just not chewy like I wanted. Pretty sure it was the selfrising flour addition that did it.

  5. 5
    Lauren

    Linda a Barrante – he has measurements in ounces because baking by weight supersedes baking in volume. It produces a better product and keeps measurements way more consistent than using measurement cups!

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