This delicious recipe for Alton Brown’s “The Chewy” Chocolate Chip Cookie is the perfect treat for anyone craving a quick and easy homemade dessert. With a rich, buttery flavor and a soft, chewy texture, these cookies use simple ingredients you probably already have in your pantry. Ideal for sharing or keeping all to yourself!
Recipe Ingredients:
- 16 tablespoons (2 sticks) 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
How To Make The Chewy Chocolate Chip Cookie?
- Preheat the Oven: Preheat your oven to 190°C / 375°F and position the racks in the top third and bottom third. Line 4 half-sheet pans with parchment paper and set aside.
- Melt the Butter: Melt 225g / 2 sticks of unsalted butter in a 2-quart saucepan over low heat. Allow it to cool slightly.
- Sift Dry Ingredients: Sift together 340g / 12 ounces bread flour, 1 teaspoon kosher salt, and 1 teaspoon baking soda onto a paper plate.
- Mix Butter and Sugars: Pour the cooled butter into your stand mixer’s bowl. Add 55g / 2 ounces granulated sugar and 225g / 8 ounces light brown sugar, and beat with the paddle attachment on medium speed for 2 minutes.
- Prepare Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1 large egg yolk, 30ml / 2 tablespoons whole milk, and 1 1/2 teaspoons vanilla extract.
- Combine Wet and Dry Ingredients: Slow the mixer to “stir” and gradually incorporate the egg mixture into the butter and sugar, mixing until thoroughly combined (about 30 seconds)
- Add Dry Ingredients: Gradually add the sifted dry ingredients, using a paper plate as a slide. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
- Mix in Chocolate Chips: Once the flour is fully incorporated, add 340g / 12 ounces semisweet chocolate chips and mix until evenly distributed.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 1 hour.
- Portion the Dough: Scoop the dough into 1 1/2-ounce (approximately 45g) portions and place 6 cookies per sheet on the prepared baking pans.
- Bake the Cookies: Bake two sheets at a time for 15 minutes, rotating the pans halfway through for even baking.
- Cool and Serve: Remove the cookies from the oven, slide the parchment paper with cookies onto a cooling rack, and let them cool for at least 5 minutes before enjoying.
Recipe Tips:
- Use Bread Flour for Chewiness: Bread flour has more protein than all-purpose flour, giving the cookies their perfect chewy texture. Don’t substitute with all-purpose flour if you want truly chewy cookies.
- Chill the Dough: Let the cookie dough chill for at least 1 hour before baking. This step prevents the cookies from spreading too much and helps develop a richer flavor.
- Measure Ingredients Precisely: Baking is a science, so use a kitchen scale if possible. Too much flour or sugar can change the cookie’s texture completely.
- Rotate Pans Halfway Through Baking: For even baking, rotate your baking sheets halfway through the cooking time. This ensures all cookies bake evenly, avoiding overcooked edges and raw centers.
- Let Cookies Cool on the Parchment: After baking, slide the parchment paper with cookies onto a cooling rack. This helps the cookies firm up and develop the perfect texture before you dig in!
How To Store Leftovers?
- Refrigerate: First, let the leftover cookies cool to room temperature. Then, store them in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them for up to 2 weeks.
- Freeze: Allow the cookies to cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, let the cookies thaw at room temperature.
Nutrition Facts
- Calories: 239
- Total Fat: 13 g
- Saturated Fat: 7 g
- Carbohydrates: 31 g
- Dietary Fiber: 1 g
- Sugar: 19 g
- Protein: 3 g
- Cholesterol: 36 mg
- Sodium: 126 mg
Check out More Recipes:
Alton Brown The Chewy Chocolate Chip Cookie
Description
This delicious recipe for Alton Brown’s “The Chewy” Chocolate Chip Cookie is the perfect treat for anyone craving a quick and easy homemade dessert. With a rich, buttery flavor and a soft, chewy texture, these cookies use simple ingredients you probably already have in your pantry. Ideal for sharing or keeping all to yourself!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 190°C / 375°F and position the racks in the top third and bottom third. Line 4 half-sheet pans with parchment paper and set aside.
- Melt the Butter: Melt 225g / 2 sticks of unsalted butter in a 2-quart saucepan over low heat. Allow it to cool slightly.
- Sift Dry Ingredients: Sift together 340g / 12 ounces bread flour, 1 teaspoon kosher salt, and 1 teaspoon baking soda onto a paper plate.
- Mix Butter and Sugars: Pour the cooled butter into your stand mixer’s bowl. Add 55g / 2 ounces granulated sugar and 225g / 8 ounces light brown sugar, and beat with the paddle attachment on medium speed for 2 minutes.
- Prepare Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1 large egg yolk, 30ml / 2 tablespoons whole milk, and 1 1/2 teaspoons vanilla extract.
- Combine Wet and Dry Ingredients: Slow the mixer to “stir” and gradually incorporate the egg mixture into the butter and sugar, mixing until thoroughly combined (about 30 seconds)
- Add Dry Ingredients: Gradually add the sifted dry ingredients, using a paper plate as a slide. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
- Mix in Chocolate Chips: Once the flour is fully incorporated, add 340g / 12 ounces semisweet chocolate chips and mix until evenly distributed.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 1 hour.
- Portion the Dough: Scoop the dough into 1 1/2-ounce (approximately 45g) portions and place 6 cookies per sheet on the prepared baking pans.
- Bake the Cookies: Bake two sheets at a time for 15 minutes, rotating the pans halfway through for even baking.
- Cool and Serve: Remove the cookies from the oven, slide the parchment paper with cookies onto a cooling rack, and let them cool for at least 5 minutes before enjoying.
Notes
- Use Bread Flour for Chewiness: Bread flour has more protein than all-purpose flour, giving the cookies their perfect chewy texture. Don’t substitute with all-purpose flour if you want truly chewy cookies.
- Chill the Dough: Let the cookie dough chill for at least 1 hour before baking. This step prevents the cookies from spreading too much and helps develop a richer flavor.
- Measure Ingredients Precisely: Baking is a science, so use a kitchen scale if possible. Too much flour or sugar can change the cookie’s texture completely.
- Rotate Pans Halfway Through Baking: For even baking, rotate your baking sheets halfway through the cooking time. This ensures all cookies bake evenly, avoiding overcooked edges and raw centers.
- Let Cookies Cool on the Parchment: After baking, slide the parchment paper with cookies onto a cooling rack. This helps the cookies firm up and develop the perfect texture before you dig in!
Alton Brown The Chewy Chocolate Chip Cookie
