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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  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
  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.
  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's The Chewy Chocolate Chip Cookie Recipe

Alton Brown’s The Chewy Chocolate Chip Cookie Recipe


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  1. 1
    Steve Li

    This is a terrific recipe, but I thought the taste was a little one dimensional in sweetness. Brown your butter, maybe add some coconut oil, and sprinkle some course seasalt at the end for perfection.

  2. 2

    Good morning Chris, always weigh dry ingredients when baking. At this point in my life because I am an old bag, even if they recipe is in cups I weigh them. Go on the internet and look up how much a cup of AP, bread, self rising, sugar etc weighs. I learned this years ago when I read a book by Shirley Corriher called Cookwise. Everyone packs flour in a cup differently so the weight will vary. Baking recipes are tested and formulated by weighing everything, including the liquid, you can use a measuring cup for that. I bought Cookwise the year it came out, I am sure you can get it used for cheap. Good luck.

  3. 4

    This IS the perfect chocolate chip cookie! I don’t generally like chocolate chip cookies and this recipe changed my mind. I have always melted the butter and used two types of chocolate but the ratio of white sugar and brown sugar along with the bread flour is the key to success! I reduced the baking temp to 350 and used a convection mode no need to rotate racks 1/2 way through and baked for the full 15 minutes. The perfect cookie!

  4. 6

    I am sorry your cookies didn’t turn out. I admire your work on making cookies. They are a lot of work. Make sure you weigh your ingredients, that’s the catch for them not turning out, maybe your leavener was exhausted and refrigerate. I punch mine up by adding a tbl of molasses and browning the butter. I don-t like regular toll house cookies.

  5. 7

    This turned out terribly for me! Ive been baking cookies for 15 years and am really good and guaging the cookie by the batter. I felt like this dough lacked flavor and was too buttery but since it was Alton Brown’s I went with it anyway. Don’t know how I did anything differently than everyone else’s rave reviews, but this definitely turned out as incredibly flat cookies that ran off the stone I used and tasted like pancakes instead of cookies.

  6. 8

    A tip, always make sure your oven is the correct temperature, sometimes even oven thermometers are off. I have had to watch my baking times to figure out if my oven is off. Pans, too, dark pans are hotter. These cookies are wonderful.

  7. 9
    Sharon Pecoraro

    I made them just now. Weighed everything correctly and managed to goof up with the racks in the oven. One tray was burned on the bottom and still wonderful. I have tried a number of recipes because I send them to my grandson and he has to experience the best I can make. I adore him. This is the best. I am done experimenting. I will finish this batch to figure out the exact timing, make another, and off they go in the mail. Thanks so much.

  8. 10

    As an amateur, I didn’t realize how much my choice of pan affected the outcome of these cookies. I used a dark steel pan, and my first batch of cookies were mildly overcooked. I reduced bake time by 2 minutes on the second batch, and they were still a little bit overdone. Reducing the temperature of the oven by 15 deg and bake time by 2 minutes produced the best batch. I will be trying this recipe again with some

  9. 11
    Christine Stecker

    Great recipe! I added chopped walnuts, but had to reduce the cooking time to 13 minutes (should have checked earlier). I used odds and ends of chocolate in my pantry – mostly all dark, some semi-sweet. Chopped chocolate works out just fine.

  10. 12

    Is it true that European butter will derail an American cookie recipe, like this one? I usually use Pulgra butter but I’m worried it wont work with the recipe? Any brand suggestions?

  11. 13

    I finally tried these for the first time today. Didn’t have bread flour on hand, so I used AP flour. I also used a 50/50 mix of milk chocolate and dark chocolate chips. Only baked mine 13 min because I know my oven runs hot. They turned out amazing! Nice and chewy ( would probably be slightly chewier if I had used bread flour) with a slight crisp on the edges, they are perfection.

  12. 14

    I have tried so many different chocolate chip cookie recipes and this one by far is the best ! I followed instructions exactly using my food scale and flip the cookie trays around mid way of baking and they are perfect. I weigh each cookie and form into rounds and all the guests absolutely love them !! Thank you Alton !

  13. 15
    Katie M

    These turned out great even though I had to make a few changes. I ended up using half coconut oil because I ran out of butter. I used 14 oz of AP flour. I used 1 oz of dark brown sugar with the light brown suagrZ And I only had 9 oz of chocolate chips, a mix of mini and regular. I froze the dough overnight then warmed it up a bit on the counter today and scooped the cookies then froze them for a few hours then and baked at about 360 from frozen. They are tall and chewy! Last night the dough tasted a bit like it was missing something but the cookies taste great. The overnight rest really helps the flavors come together.

  14. 16

    Alton, I have an egg allergy! Normally a ‘vegan egg’ (flax or chia seeds, ground, with water) can be substituted for eggs – but I see there’s one egg YOLK too. For the egg yolk, would a ground nut butter work? I’m assuming it’s there for fat content more than structure?

  15. 17

    A note to anyone who might be having trouble…the measurements are weights NOT volume. So 12 ounces of bread flour by weight will definitely not be just one and a half cups.

    Most professional bakers use weight to measure most dry ingredients, as this method provides much greater consistency in the final product.

  16. 18

    Made this tonight. Followed the recipe to a “T”. Weighed all ingredients carefully, used bread flour, unsalted melted butter, baked them on parchment paper, etc. Only things I did differently were the following: used a mix of 6 oz. Ghirardelli semi-sweet chips and 6 oz. Ghirardelli 60% cacao discs; I used the “convection” setting lowered to 350º, used the upper 1/3 rack, and took them out at 10 minutes. Used my lever release ice-cream scoop for uniform measurement but stuffed the dough about 3/4 of the way into it to get about a 2 oz. ball. Made 30 absolutely beautiful 3″ cookies. The cookies came out very much like the old Mrs. Fields ones – lots of melty chocolate layered inside and perfectly chewy. While I think that some of the failures mentioned above may be due to cutting a corner or two, I do agree with some that while this is a great “chocolate-lover’s” cookie, the cookie itself seems to lack a little flavor–maybe it’s the bread flour? I need to experiment next time.

  17. 19
    Karen Day

    Not enough flour. Tried your recipe exact and it was a gross disaster. 12 ounces of flour is only 1 and 1/2 cups, not 2 1/2 cups (20 ounces) like most recipes.

    • 20

      crap! i was wondering why mine were so wet! I am adding flour to my chilled dough now… hopefully you can fix the instructions so others don’t ruin good cookies as well

    • 21

      The 12oz in the recipe refers to the weight of the flour. According to the King Arthur web site, one cup of bread flour is equivalent to 4.25 oz by weight, so if you are measuring by volume you’d need 2.82 cups of bread flour to make one batch of these cookies (works out to 3 cups minus about 3 tablespoons).

  18. 25
    Sherrie Smith

    Delicious. First sheet too brown. Second sheet too light. 3rd sheet one cookie burnt rest under cooked. Strange. They do taste good. Thanks. Do you have a recipe using butter and butter flavored Crisco?

  19. 26

    Wanted to love this recipe, and have been waiting to try it for some time since I didn’t have a food scale. Finally got a scale and was excited to give this a try for a treat to take to my family’s 4th of July celebration. However, there’s some sort of issue with the cook time. I followed the recipe to the letter, exact weights, exact measurements, exact temperature, exact chill time, etc. and the first batch came out completely deflated and burnt. Ended up reducing the cook time by four minutes for the second batch, and the cookies are less deflated, but still burnt.

    Not thinking I’ll be taking the time and effort to make this recipe again. What a waste of time and good ingredients.

    • 27

      Either your baking soda is expired, your fridge is over 40°, you waited too long to scoop the dough after you got it out of the fridge, or your oven temp is way to hot. Or some combination of the above problems.

  20. 28
    Jenn A

    Instead of using melted butter, I brown the butter and use that, it adds a amazing depth of caramel flavor and reduce sugar by 1oz. They come out perfect everytime! I love Alton Brown and his recipes <3

  21. 29
    Chelsea Guder

    Love this recipe. I make a double batch, pre-scoop them out on a cookie sheet and freeze them. I bake them directly from the freezer and they stay nice and plump. Yum yum!

  22. 30

    These turned out perfect. I did end up refrigerating for 4 hours just because I made the dough, put it in the fridge, and did some gardening. They were soft and chewy and rose nicely. If you are having an issue with flat cookies, make sure baking soda is fresh and maybe refrigerate longer. Excellent recipe AB!!!

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