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


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  1. 1
    Gary Ash

    I’ve been making this recipe for I don’t know how many years now and it has always been a hit. I live in Georgia and follow the recipe exactly (no changes to temp or cooking time). I actually weigh each dough ball to make sure it’s close to 1.5 ounces so all of the cookies cook evenly. Because of the COVID-19 situation, the grocery store was sold out of bread flour, so I used all purpose flour for the first time and the cookies were still great. Thank you Alton!

  2. 3

    Good cookies, but 15 minutes at 375 is too much. First batch just barely overcooked. I smelled them before they got too bad with 4 minutes still on the timer. Dropped it down to 10 minutes for remaining sheets. Next time I’ll drop the temp down to 350°

  3. 4

    The temperature for this recipe is too high. they burned on the bottom. I lowered the temperature, to 350, that worked a little better. I’m not sure why it says to put 6 on the pan they don’t spread out. The taste was good, but not great, not chewy. Not sure I will make these again.

  4. 6

    It was way too sweet! Cooking time was too long and high. I’ll try to cut the sugar by 1/3. Bake for 8 mins less next time. Kinda bummed they were overly sweet.

  5. 8

    THE BEST. Mine browned too quickly on the bottom (375 for about 9 minutes and they were already really brown) so I decreased the temperature to 350. Mine were done in 13-14 minutes at 350.

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