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

  • 8 ounces unsalted butter
  • 12 ounces bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 ounces granulated sugar
  • 8 ounces light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons whole milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips
  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.

Makes approximately 2 dozen cookies
*I don’t recommend half or double batches. Instead, make a whole batch, bake what you want, portion and freeze the rest.
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's The Chewy Chocolate Chip Cookie Recipe

Alton Brown’s The Chewy Chocolate Chip Cookie Recipe

207 Comments

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  1. 1
    justin

    The comments on here are trash. They all boil down to “For some reason i googled a chocolate chip recipe but then decided to slightly change everything . Cookies were gross would not recommend.”. Follow the recipe to a tee and you will have perfect cookies. No self rising flour is not okay. No all purpose flour is not okay. No changing the sugar ratio will not make it better.

  2. 2
    Gail Common

    I am definitely going to make these. I wish my mother was here to experiment. We tried many years ago to duplicate Mr. Fields chocolate chip cookies. But were never successful. Thank you for more suggestions to make this cookie “great.”!

  3. 4
    Arlene Vesely

    I have made thousands of these and not one complaint. I made them for weddings, friends and have shipped them to 4 or 5 different states and have given the recipe to my friends across the pond. The best recipe I have for c c cookies.

  4. 7
    Jessica Morgan

    These are my boyfriend’s absolute favorite! I’m at a somewhat high elevation (5000 ft) and they definitely don’t take the full 15 minutes. 11-12 minutes is perfect!

  5. 8
    JasonK

    So yesterday morning, my son begged to make cookies – reminding me that the main ingredient is love. That is BS – because we all know the main ingredient is chocolate.

    Needing a recipe, I pulled The Chewie…and got to it. Improvised with salted butter (reduced salt to approx 1/4 teaspoon) and 8oz semi-sweet / 4 oz butterscotch (wife would have murdered me if I had used some of her Maribou bars). Batter was very fluid at the butter + sugar stage and had me concerned – but came together really nice at the end even hand mixing.

    15 minutes was too long for my oven – overbrowned on the bottom. Cooled sheets with a quick rinse before resetting (marked with a single M&M garnishing the top) pulled them 2 minutes early and were perfect.

    Definitely will make again – great cookie!

  6. 9
    Ron

    Best chocolate chip cookies ever, those who had issues must not have followed the recipe. I assume those who ended up with burnt cookies omitted the refrigerate the dough for an hour step, or have a faulty oven.

  7. 10
    Kristen

    I have used this recipe about a dozen times and find that it comes out perfect every time! The only thing I have to change is my oven temp/ time because I know my oven is a little wonky even with a large stone kept in the bottom to try to even out the temp!

  8. 11
    Marnie B

    I
    I followed this recipe down to the last detail. I was really disappointed they are definitely not a moist and chewy cookie… Precisely what my brother asked me to make for him… Yep we’re all growing up and I’ll still put a care package in the mail occasionally… Anyway I tried cooking them for 13 minutes they’re still not right. Will try Nel B suggestion on next batch.
    * In the meantime I wasn’t letting the rest of this batch of dough go to waste… So I added a tablespoon and a half of Brandy… Much improved.

  9. 13
    Mas

    No fail recipe. I always make it using pancake mix (seven or 10 grain) for better chew and a bit healthier. No need to sift flour, sugar and baking soda – even easier and yummier.

  10. 14
    Cara

    Perfect as written. If the recipe did not come out correctly for you, then something did not go as written…. Thanks again AB.

  11. 16
    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.

  12. 17
    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.

  13. 18
    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?

  14. 19
    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.

  15. 20
    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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