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


Add yours
  1. 2

    This is the best cookie EVER! What if I would add food coloring to it to make pink valentine cookies? Would it change the quality? Thanks!

  2. 4

    The first time I made these they were flat, but still good. I’ve made these at least 4-5 times since then and every batch has come out thick, almost biscuit like in thickness. No idea what I did the first time, but I’ve been enjoying them.

  3. 7

    With due respects to some of the disaster commenters, if you have baked much you would know that baking is in general a far more delicate process than most cooking recipes. Ingredients are indeed generally measured by weight instead of volume. 120 grams of flour is always 120 grams of flour. 120 grams of flour is also the proper weight for 1 cup of flour. If you scoop flour you weight will increase beyond 120 grams due to compression and will change your end product.

    As for this recipe, I have been making these cookies for years. It is by far the best chocolate chip cookie recipe I have found. My wife prefers a softer, chewy cookie and generally achieved this by slightly under cooking the Toll House recipe she always used. When she looked at this recipe she not only discovered the use of bread flour but also discovered that the sugar ratio was not 50% refined sugar and 50% brown sugar. More brown sugar also makes for a chewier cookie. With this recipe they are not only properly cooked but as chewy as her undercooked Toll House recipe.

  4. 10

    Terrible. Way to sweet and completely flattened out (and. YES I chilled the dough AND YES I used parchment). Big waste of expensive ingredients.

  5. 11
    Dusty Ayala

    Made these today and they’re terrific, very chewy with a crisp exterior. The amount of chocolate make them extremely chocolates if that’s a bad thing? Freezing a batch for later. I had to watch them carefully in the oven because they browned quickly but in my convection oven at 350 it seemed that 8 minutes was just the right amounr of time. Thanks AB for another great recipe!

  6. 12

    This recipe is, plainly put, the best chocolate chip cookie recipe I’ve ever come across. I’ve tried so many different recipes (ones on the bag, online, you name it) as well as store-bought dough. But none of them compare to these cookies. Simply perfect. Thanks for sharing with us!

    And I LOVE that everything is measured out volumetrically, like all baking recipes should!

  7. 13

    This recipe was a disaster. I was disappointed. Most people would assume to measure by volume, not weight. Too bad it wasn’t mentioned in the recipe. I didn’t read the comments until my disaster was in progress. What a waste of ingredients. Will fall back to Toll House cookies.

  8. 15

    Alton, the yellow bag is “serviceable, as you say, but have you tried Hershey’s chocolate chips? The taste is like the fudge you make from Hershey’s cocoa! I make some chocolate squares that call for chocolate chips and condensed milk for the filling -FABULOUS!!

  9. 16
    Kierstin Meyer

    Almond flour is a great substitute unless you happen to be celiac and allergic to nuts 🙁 I make a flour blend with Brown rice flour, white rice flour and sweet (also called sticky) rice flours with tapioca flour and a tiny bit of xanthem gum. it works VERY well for cookies, good for muffins & biscuits and reasonably well for cup cakes. not quite as great for breads or full sized cakes

  10. 17

    To Michelle of the May 2018 post about gluten, Alton’s Good Eats: The Later Years cookbook has a section on substitutions. Page 63 uses this chocolate chip cookie recipe as the example for gluten free methods. He says you can use a combination of brown rice flour and tapioca flour (the tapioca flour smoothies out the grittiness of the brown rice flour), the add xantham gum to add volume, viscosity and structure, like the protein in regular flour. There are no amounts given specific to the cookie recipe, but with the reasoning (there are more details in the book) behind it, you could experiment.

  11. 18
    Melanie Pierce

    Michelle, have you tried the recipe on the back of the Trader Joe’s almond flour package? I haven’t yet but I plan to.

  12. 19

    I love this recipe but was diagnosed with a digestive disease and can not tolerate gluten. Alton, I need your help to find a great recipe for those of us who can’t eat this amazing cookie! Please don’t make me beg.

  13. 20

    Can anyone provide modifications for high altitude? I’m about a mile above sea level and that always messes up recipes.

  14. 22

    @Jason On the brown butter. Commercial butter is 10-16% water by volume. So that’s not much for two sticks. If it seems a bit too tight maybe add another tsp of milk per stick. I would also not do this after adding the flour as you don’t want to overmix IMO.

  15. 23
    Jason J

    If I wanted to use brown butter in these, what changes would I have to make to make up for the loss of water in the butter?

  16. 25

    I usually follow the recipe on the back of the (Ghirardelli) chip bag, converting the dry ingredient (volume) measurement to weight. I always begin by beating the heck out of the softened butter + sugars with a hand mixer for several minutes, and use my own baking method for a soft, chewy cookie. Maybe there’s a better way, I thought! Melting the butter was new for me, but it allowed the dough to come together beautifully and easily. Using bread flour was also different. For this recipe I used King Arthur Organic Bread Flour. I refrigerated the dough for just over an hour, then began scooping and baking.

    Years of cookie-making experience made me nervous about the recommended cooking temp/time. I baked my first sheet of six as directed, at 375*. I pulled them at twelve minutes and immediately moved to cooling rack because I could tell they were already done beyond my personal preference. For the second sheet, I tried a suggestion left by another reviewer: convection cooking @ 350*. Still ended up pulling them early, still too crispy for me. For the third sheet, I used my preferred cookie baking method — 350* (standard, not convection), baked for 11-12 minutes, cooled for two minutes on parchment-lined baking sheet, then moved to cooling rack. This method produced a nice looking cookie with the soft, chewy texture I prefer.

    To summarize, there is absolutely nothing “wrong” with the recipe…but I really don’t think it’s any better than the one I’ve been using. Nothing really stands out about the flavor or the final product. If you like a softer cookie, you may find that you need to reduce the cooking temp/time.

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