This delicious and chewy chocolate chip cookie recipe by Alton Brown is perfect for anyone who loves soft, bakery-style cookies. It’s easy to make, with simple ingredients you likely already have at home. The secret? Melted butter and bread flour for an extra chewy texture! Make them once, and they’ll be your new favorite treat.
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 & prepare baking trays: Preheat your oven to 190°C (375°F). Line four baking trays with parchment paper and set them aside.
- Melt the butter: In a small saucepan over low heat, melt the butter. Once melted, remove from heat and let it cool slightly.
- Mix the dry ingredients: Sift together the bread flour, salt, and baking soda onto a plate or parchment paper for easy pouring.
- Cream the butter & sugars: In a stand mixer fitted with the paddle attachment, combine the melted butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well combined.
- Prepare the wet ingredients: In a separate bowl, whisk together the egg, egg yolk, milk, and vanilla extract until smooth.
- Incorporate the wet ingredients: Reduce the mixer speed to low and slowly pour the egg mixture into the butter-sugar mixture. Mix until fully combined (about 30 seconds).
- Add the dry ingredients: Gradually add the flour mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
- Stir in the chocolate chips & chill the dough: Fold in the chocolate chips using a spatula. Cover the dough and chill for 1 hour.
- Scoop & arrange the cookies: Using a cookie scoop or a spoon, portion the dough into 45g (1 ½-ounce) balls and place six cookies per tray (leaving space for spreading).
- Bake the cookies: Bake two trays at a time for 15 minutes, rotating them halfway through baking for even cooking.
- Cool & enjoy: Remove the trays from the oven and slide the parchment paper with cookies onto a cooling rack. Allow them to cool for at least 5 minutes before enjoying
Recipe Tips:
- Use bread flour for the best chewiness : Regular flour works, but bread flour gives these cookies their signature chewy texture.
- Melt the butter but let it cool : Hot butter can cause the dough to become greasy. Let it cool slightly before mixing.
- Chill the dough for at least 1 hour : This helps the cookies hold their shape and develop better flavor.
- Weigh your ingredients : For the most accurate results, use a kitchen scale instead of measuring cups, especially for the flour.
- Don’t overbake : The cookies might look soft when they come out, but they will continue cooking as they cool on the tray.
How To Store Leftovers?
- Refrigerate: Let the cookies cool completely, then store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerating, bring them to room temperature before eating for the best texture.
- Freeze: Place the baked cookies in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months.
Nutrition Facts
- Calories: 228
- Total Fat: 12.4g
- Saturated Fat: 7.9g
- Cholesterol: 40mg
- Sodium: 221mg
- Potassium: 82mg
- Total Carbohydrate: 26.9g
- Dietary Fiber: 0.8g
- Sugars: 16.8g
- Protein: 2.8g
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Alton Brown The Chewy Chocolate Chip Cookie
Description
This delicious and chewy chocolate chip cookie recipe by Alton Brown is perfect for anyone who loves soft, bakery-style cookies. It’s easy to make, with simple ingredients you likely already have at home. The secret? Melted butter and bread flour for an extra chewy texture! Make them once, and they’ll be your new favorite treat.
Ingredients
Instructions
- Preheat the oven & prepare baking trays: Preheat your oven to 190°C (375°F). Line four baking trays with parchment paper and set them aside.
- Melt the butter: In a small saucepan over low heat, melt the butter. Once melted, remove from heat and let it cool slightly.
- Mix the dry ingredients: Sift together the bread flour, salt, and baking soda onto a plate or parchment paper for easy pouring.
- Cream the butter & sugars: In a stand mixer fitted with the paddle attachment, combine the melted butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well combined.
- Prepare the wet ingredients: In a separate bowl, whisk together the egg, egg yolk, milk, and vanilla extract until smooth.
- Incorporate the wet ingredients: Reduce the mixer speed to low and slowly pour the egg mixture into the butter-sugar mixture. Mix until fully combined (about 30 seconds).
- Add the dry ingredients: Gradually add the flour mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
- Stir in the chocolate chips & chill the dough: Fold in the chocolate chips using a spatula. Cover the dough and chill for 1 hour.
- Scoop & arrange the cookies: Using a cookie scoop or a spoon, portion the dough into 45g (1 ½-ounce) balls and place six cookies per tray (leaving space for spreading).
- Bake the cookies: Bake two trays at a time for 15 minutes, rotating them halfway through baking for even cooking.
- Cool & enjoy: Remove the trays from the oven and slide the parchment paper with cookies onto a cooling rack. Allow them to cool for at least 5 minutes before enjoying
Notes
- Use bread flour for the best chewiness : Regular flour works, but bread flour gives these cookies their signature chewy texture.
- Melt the butter but let it cool : Hot butter can cause the dough to become greasy. Let it cool slightly before mixing.
- Chill the dough for at least 1 hour : This helps the cookies hold their shape and develop better flavor.
- Weigh your ingredients : For the most accurate results, use a kitchen scale instead of measuring cups, especially for the flour.
- Don’t overbake : The cookies might look soft when they come out, but they will continue cooking as they cool on the tray.
Alton Brown The Chewy Chocolate Chip Cookie
