The Chewy

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr
Cook:
30 min

Yield:
2 dozen cookies

Ingredients
Directions

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

The darker the sugar you use, the chewier your cookies will be.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 1098
Delicious! item not reviewed by moderator and published
My family loves these cookies! Quote from my oldest brother " these are the best chocolate chip cookies you have ever made!!"  My cookies came out flat though (no one cared), and not the cute puffy ones shown in the recipe (video). I followed the ingredients exactly, and I do live at a bit of altitude, Boulder, CO. Any ideas?   Thank you Alton for sharing all your amazing recipes, they are winners every time!!! item not reviewed by moderator and published
Once we made this recipe - ALL other cookies looked so dull and boring..<br />Thank you for a wonderful recipe for a delicious set of cookies. item not reviewed by moderator and published
These were the best chocolate chip cookies I have ever tasted. Seriously. The best. The only changes I made were that I slightly browned the melted butter (be careful because it can go from melted to burned very quickly!) and I used Sucanat instead of granulated sugar. I knew they were going to be out of control good when I saw that the melted butter and sugar mixture looked like caramel. I put the cookie pan with the dough in the freezer for about an hour and then popped the pan right in the preheated oven. They. Were. Perfect! item not reviewed by moderator and published
The ONLY chocolate chip cookie recipe I will ever need again. These are just fantastic. I do find that for my preferences I get a better cookie if I bake at 350 for about 12 minutes or so. Always keep the dough cold, and I even put the pan in the freezer to cool between batches. item not reviewed by moderator and published
Wonderful cookies. So puffy and beautiful! This is my new cookie recipe. Better than Nestle Toll House recipe. The secret is the bread flower, I think. Here are the measurements for people who don't have a scale: 2 Sticks of Butter (I used salted, but then I didn't add the salt that it called for) 2 1/4 cups Bread Flower (essential) 1 teaspoon Salt (unless you use salted butter) 1 teaspoon Baking Soda 1/4 cup Granulated Sugar 1 1/4 cups Brown Sugar 1 whole Large Egg 1 Large Egg Yolk Only 2 tablespoons Milk (I used 2%) 1 1/2 teaspoons Vanilla Extract 1 entire 12oz Bag of Chocolate Chips (I used 1/2 bag of semi sweet &amp; 1/2 bag of milk chocolate, because that's what I had at the time) item not reviewed by moderator and published
Best recipe ever! Only took 7 batches, 2 ovens, and recipe tweeking to get em right. In my new gas oven I made the following changes for a DOUBLE BATCH. Everything is doubled with the following exceptions. Butter-12oz Whole Milk-4oz Dark Brown Sugar instead of light brown sugar Chocolate Chips-30oz Walnuts-20oz I stuck with the 1.5oz portions and used an ice cream scoop to make em tall and round. MOST importantly the dough was chilled in the mixing bowl overnight and must be kept cold so return dough to chill between batches. Thanks for another go to recipe AB! item not reviewed by moderator and published
I love this recipe! Can't go wrong with Alton! item not reviewed by moderator and published
STOP!!! IF YOU DON'T HAVE A KITCHEN SCALE....do this....here are some conversions from Alton Brown's corresponding video that will save you from the mushy cookie blues... 2 1/4 cups bread flour 1/4 cup granulated sugar 1 1/4 cup brown sugar 2 tbs milk item not reviewed by moderator and published
chewy chocolate chip cookies item not reviewed by moderator and published
Absolutely THE best cookie recipe out there item not reviewed by moderator and published
These cookies turned out great, I only had one baking pan available at the time and no oven thermometer so I watched them closely. Set the rack in the center and baked for 9 minutes per sheet. Definitely will have to try AB's other cookies from the episode of Good Eats! item not reviewed by moderator and published
There are many comments on here about how the weighted measurements are wrong, and to use the original recipe. I don't know if the recipe was fixed since then or what, but I just made the recipe EXACTLY as stated by weight, using my kitchen scale in oz, and they turned out perfect! Lovely, lofty cookies without being cakey at all. Do make sure, however, to adjust your oven temp down if needed. Otherwise the outsides may brown too quickly, leaving the middle mushy. My family loved these cookies, even though they were not my favorite. But thanks to Alton Brown I now understand the science behind making cookies, and I'll definitely be using this recipe as a jumping off point for my own recipes! item not reviewed by moderator and published
Wonderful cookie and it is the best right out of the oven with a glass of whole milk. Not 1% or 2% and certainly not nonfat milk. I make these often and they are always gone within 24 hours. item not reviewed by moderator and published
So tasty! The whole family loves it. item not reviewed by moderator and published
The top and bottom rack thing didn't work very well for me, even when rotating and switching halfway through. One rack at a time worked best (the top third rack, nine 1.5 ounce chilled dough balls, for about 10-11 minutes). Otherwise, VERY awesome! Also... caramel-filled milk chocolate morsels are delicious in these (Walmart). I weighed everything with a digital kitchen scale. SO much easier and precise than using/dirtying like 3 or 4 stupid measuring cups, rinsing/wiping them between different ingredients, and basically just hoping the amounts (specially flour) comes out correctly. Best $20 for the kitchen I ever spent. item not reviewed by moderator and published
This is the only recipe I use for chocolate chip cookies...always have to make a double batch &amp; they're gone in 3 days!!!! item not reviewed by moderator and published
Loved these! amazing chewy cookies. Made 23- 1 oz. portion cookies. However, I cooked for 10-12 mins for the 1 oz sized cookies and they turned out great. 15 mins overcooked them. I also think refrigerating for 1.5 hours was more successful for me item not reviewed by moderator and published
Usually do well w Alton's recipes. I guess I'm in the camp of lost in translation w ounces as the measurement of instruction. Please change it Alton. I can see will taste good but just melted like butter, not enough flour seems to have beeñ the problem. Please! item not reviewed by moderator and published
I've made a lot of chocolate chip recipes and this is one of my favorites. The keys are converting the measurements correctly. (I used 2 and 1/4 cups bread flour, 2 sticks of butter etc.), really whipping the butter and sugar well, and I think chilling the dough helps with the texture. Mine came out perfect....I made 6 big cookies per half sheet and baked then 14 minutes at 375. item not reviewed by moderator and published
Well i love chocolate chip cookies but the problem with that is they don't like me and go straight to my thighs and rear so i try to make things a little different than the directions say! Like with out sugar instead i use honey and that seems to help with the sweetness for the cookies.. I Do Love Me Some Cookies &amp; Milk mm .. item not reviewed by moderator and published
These look fantastic, I'm trying to make the perfect chewy fluffy cookie however its difficult since I live in high altitude (south lake tahoe CA)... I would never imagine that melting the butter would help make for a chewy cookie... Would anyone think that this recipe would work for me as well regardless of high elevation?!?! item not reviewed by moderator and published
The difference between the video and the written recipe is confusing; the measurement of dry ingredients in ounces rather than cups was confusing; the conversion sources I consulted came up with a different result than what Alton Brown said in the video. And I used my own gluten-free flour blend. Despite all that, the cookies turned out just about perfect, baking in just 10 minutes. item not reviewed by moderator and published
Surprisingly, they aren't as sweet as I thought they would be. I think it might also have to do with using whole wheat flour, so the bit of bitterness of the flour comes through. I'll try them again with plain flour and see how they do then. I give these cookies an extra star for not puddling or spreading badly while baking. I've had trouble with the whole wheat flour causing the cookies to fall apart, so it was nice to find this recipe and have whole cookies again. item not reviewed by moderator and published
I am so mad at this recipe! I've had these cookies before, a coworker of mine had brought them in and I told her I HAD to have that recipe, they were so good! So I decided to try them with dark chocolate chips and some dried cherries and the recipe was off by a whole cup of flour! If you watch the video he uses 2+ cups flour while the written recipe only calls for 12oz, a cup and a half!! so basically I ended up with a tray full of soggy greasy cooked dough, seriously Alton Brown have your recipes checked out before uploading!! item not reviewed by moderator and published
Seriously guys, 6 cookies a sheet. I just checked my oven and I am now the proud owner of a 12x12 Slab MegaCookie. I wish I had reread those last 3 sentences! item not reviewed by moderator and published
I whipped up a batch of these last night, following the recipe exactly by weight. Except for the milk and vanilla (I used 2 tbsp &amp; 1.5 tsp respectively, as suggested in the video), I followed the written recipe, using the video's method instruction. It turned out perfect and they were my best cookies that I ever made! I only just saw the comments about wrong measurements, but that didn't apply to me at all! The recipe worked a dream~ I'm gonna make more of these in the future (maybe the Thin or Puffy ones too :p) Also, those who said the oven temperature was too high, maybe your oven is prone to overheating! 375 worked perfectly for me :) like AB always said, always calibrate your oven, or keep a thermometer in it! item not reviewed by moderator and published
Amazing!!! Simple!! Go For It!! Watch the video if you want the conversion of measurements.. Only adjustment I made was oven temp to 350* baking about 11mins.. If you know your oven then you'll know how to adjust the time and temp. Family loved them and request this to be the regular cookie recipe as they like chewy cookies. I will be making more today to freeze.. item not reviewed by moderator and published
best cookies! item not reviewed by moderator and published
The cookies were phenomenal. Having a powerful Jenn-Aire convection oven made me change a few things the second time I baked these fabulous cookies. Baking them at 375 just like it says in the recipe made the cookies hard and crispy. So the second time I baked I lowered the temperature to 350 and baked it for about 11-12 minutes and they were super chewy. Also adding a pinch or two of FRESHLY grated nutmeg takes these cookies to a whole new level. As always I completely trust Alton. He puts brains in his food. Can't go wrong... item not reviewed by moderator and published
i really loved this recipe, but my cadco oven will burn the cookies within 5 minutes at 375 F, i baked mine at 300 F for around 9 minutes, and it came out perfect. item not reviewed by moderator and published
This recipe is incorrect - if you watch the video the measurements are different! I make the first batch from the video - they were amazing. 2nd-3rd from this recipie above and they turned out terrible. please update this recipe so I can get it right again! trying to make them for my boss! item not reviewed by moderator and published
I was looking for a good chocolate chip cookie recipe since I didn't get good results with other related recipes. I already tried this recipe twice and my Husband and his colleagues at work, to whom I sent half of the batch, just love them!... I am a pharmacist and weighing stuff is part of my life, so I like the recipes you can weight the ingredients instead of measure them, for me it is more assured, accurate and makes me feel more confident in the process. The explanation was well done too. Thanks Mr. Brown! item not reviewed by moderator and published
I followed the directions exactly (yes, I have a scale, I had to convert ounces to grams, it's from a chem lab), with one exception--I didn't chill the dough prior to baking. I was baking with a two-year old, and strangely enough, patience isn't her strong point. I have no idea how long I baked them since we lost track of time and I just gauged it by how brown they were. They turned out perfectly. item not reviewed by moderator and published
I see that others have posted corrected measurements, but I, foolishly, didn't read these before making these cookies...for company! Ugh! Who measures dry ingredients by the ounce!? Really terrible results. Probably the very worst cookies I have ever made. I realize it's partially my fault, but I'm not taking all the blame. item not reviewed by moderator and published
Excellent cookies, BUT cut the oven temp down to 325 and maybe add an extra three minutes to the cooking time. Check at fifteen minutes and if just barely slightly brown remove them immediately and let them rest. If they're uniformly brown on top then your cookies are gonna be a bit crunchy. item not reviewed by moderator and published
great recipe but it wont come out if you use the measurements that are written there. first time i baked these cookies they came out great afterwards they didnt and coming from a family of bakers neither i nor my sister could not figure out why. what you have to do is use 18 oz. of flour instead of 12 oz. and when beating the sugar and butter make sure the butter is melted but also completely cooled otherwise it will not become a fluffy consistency which is also very important. when finished mixing all ingredients it should not look like a batter but more of a dough hence like cookie dough that is how you will know you have the right proportions and the cookies should come out delicious! hope this is helpful to whomever has the same issue that I had! item not reviewed by moderator and published
OK. This recipe started out really good. But I suspect an intern was told to convert the measurements from cups to ounces. This coupled with the ridiculous US imperial system - ounces being mass and volume - has led to some confusion and errors. Specifically it now says 12 ounces of flour. If you interpret this to be mass then it's too much. If you interpret this to be volume, it's way too little. So this is just wrong. Other less consequential measurements have also been incorrectly changed. Here is the original: 2 sticks unsalted butter 2 1/4 cups bread flour 1 teaspoon kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 tablespoons milk 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips item not reviewed by moderator and published
Hands down the best chocolate chip cookie recipe that I have made. item not reviewed by moderator and published
Confused..I admit I am a rookie, but trying to make this recipe and having problems. I have always measured flour and sugar by the cup or spoon, is it 12 ounces by weight? How do I convert that? This should be clarified in the recipe. Maybe this is why some people have had poor results with this recipe. item not reviewed by moderator and published
Only gave 4 stars because the recipe is very fussy about keeping everything cold, but the instructions do not stress this. Weigh the ingredients. Despite my skepticism, I melted the butter. It was fine. Chill the dough overnight. Use a COLD cookie sheet EVERY time. Using a regular spoon to scoop out the dough onto the scale is much easier than an ice cream scoop. It wasn't tedious to weigh the balls like you would think. Chill the balls in the fridge while you have a sheet of cookies in the oven. Only bake 6 at a time. If you do all of that, you will have a five star cookie. I checked every four minutes until they were brown around the edges. I also used a combination of milk chocolate chips and pink chips since I made these for Valentine's day. item not reviewed by moderator and published
I have tried countless recipes for chocolate chip cookies searching for the perfect chewy cookie. This is possibly the worst one ever tried. I am a pretty accomplished baker, have even been requested by friends to bake for fancy, special events so it's not a matter of being a novice. The cookies turned out flat and sad looking evn though I chilled the dough twice as long as recipe required and got them into the oven quickly. I always worry when a cookie recipe calls for melted butter, but figured I would try based on other good reviews. Bad decision. Luckily was baking just for family as I would never have taken them anywhere to share. The taste was OK at best. item not reviewed by moderator and published
This cookie is literally perfect and I've been baking it for two years now, with rave reviews to anyone who has ever tried it. I often don't need the full 15 minutes of baking time either. To confirm, this works just as well with all purpose flour, though the texture is slightly different. item not reviewed by moderator and published
O. My. Gosh. These cookies taste like heaven . I have been searching for a good chocolate chip cookie recipe for the past month. I have made 5 different recipes and hands down this one is the best. My favorite thing about this recipe is that the dough is not overly sweet and the cookies come out thick and chewy. I do not own a mixer (I just don't bake or cook often enough to own one) so I just mixed everything with a wooden spoon. I didn't use fancy chocolate chips I just used the toll house ones and I only added 1 1/4 cups of them along with some pecans (personal preference). I only had light brown sugar, 2% milk and 1/2 tsp. of vanilla extract on hand and the cookies still turned out great. ***Tips***: If you don't own a scale like me just watch the video or sort the reviews by "most helpful". Alton and some of the reviewers list the ingredients by volume not by weight. Also I followed someone else's advice and I baked the cookies for 12-13 mins in my gas oven. item not reviewed by moderator and published
These are an amazing remake on the traditional. The tender, chewy center with an awesome crispy edge is perfect. I dished up the cookies right from the mixer then chilled the batter and froze the extras for later. They bake as perfectly after frozen. If i had baked them all there would have been none left. 12 min baking time was all I needed with my gas oven. item not reviewed by moderator and published
For those without a digital scale, Bread Flour: 1 cup = 4.8 oz. I have a feeling that the people who had a poor experience used a measuring cup and measured out a cup and a half of bread flour rather than 2 and a half cups. If a baking recipe is by weight and you measure by volume and it doesnt turn out they correctly its not the recipes fault but rather your own. item not reviewed by moderator and published
Fabulous recipe! The bread flour made for a nice, thick cookie. I enjoyed this recipe much more than the one I routinely make (theTollhouse one) which will be replaced by The Chewy from here on out! item not reviewed by moderator and published
Alton mentions above that the darker the sugar, the chewier the cookie. I'm assuming this means that using dark brown sugar will make the cookies chewier. If you only have light brown sugar, add 1 T. molasses to the recipe, to make the light into dark brown sugar. It's easy to make your own brown sugar. For light brown sugar, in a food processor, combine 1 c. granulated sugar and 1 T. molasses, until well combined. For dark brown sugar, combine 1 c. granulated sugar and 2 T. molasses. I make my own brown sugar now since when I buy it, it's hard as a rock before I use it all. This allows me to only make what I need for a recipe, and it's very fresh and soft. item not reviewed by moderator and published
absolutely delicious. Always check your baking soda before adding it, and I always pop them in the freezer for at least 6 mins before cooking. Mine always come out great, not as puffy as the picture, but definitely not flat that a lot of people have mentioned. item not reviewed by moderator and published
Followed the recipe exactly, I have a convection oven and at 375 they were flat and burnt in less than 10 minutes. Won't try these again. item not reviewed by moderator and published
Folllowed the recipie exactly but, from expirience, I added my dry ingredients by hand rather than electric mixer. Too much electric mixer equals flat, greasy cookies. The results were perfect. A tiny bit of chew and a bit of crisp. This is THE recipie for me. Truly fool-proof. item not reviewed by moderator and published
These turned out beautifully! I followed everything exactly except for chilling a bit longer (made before work, then cooked after work). I even weighed out the dough into 1.5oz portions! After portioning I rolled the dough into balls and put in the fridge to re-chill (I have warm hands). They have turned out great! The only variable I can see is cookware. Airbake pans worked great, but when I put them on wilton pro pans, the cookies came out as cylinders - super thick. They didn't spread much at all. So that could be part of the problem people are encountering. Depending on the cookware you use, they could spread more or less. item not reviewed by moderator and published
Well…my daughter and I followed the instructions perfectly…yet they came out really flat and nothing like the photo at ALL. They were also too flimsy and fell apart in my daughters hands. I think the temperature is too high and the time is too long. (Try 12 minutes and 350 temp.) item not reviewed by moderator and published
I made these today, but the time is a bit too long, like others have said. I have a couple of slightly overdone batches, but have changed the time to 12 minutes, rotating the cookies after 6. We really like these. I'm not sure why Alton says to only place six cookies on a sheet. It's taking a really long time to bake them this way, and there's still tons of room on the sheet. My boyfriend can't stop eating them though :-) item not reviewed by moderator and published
perfect recipe! i measured everything and followed the steps exactly. i am eating them right now, and i am in heaven! item not reviewed by moderator and published
I followed the instructions in the video (which lists ingredients by volume, not weight) and had no issues. I used dark brown sugar and I did chill the dough as suggested in the written recipe (the video fails to mention the oven temp and dough chilling unless I missed something). I have a convection oven and found that the stated cooking times were much too long, so definitely check them early. Unlike some other reviewers' cookies, mine didn't flatten much at all...in fact they came out fairly thick relative to other homemade chocolate-chip-cookie recipes I've tried. Unfortunately, I actually wanted relatively thin cookies that were crisp on the outside but still had a slightly chewy interior. I've had them from bakeries, but never been able to replicate them, and these aren't that type of cookie - they're pretty hefty. They're quite tasty though - the salt is noticeable but not overbearing; I didn't find them to be too sweet; and the vanilla level is just right. item not reviewed by moderator and published
worst cookies EVER do not waste your time with this one so sad this has good ratings! item not reviewed by moderator and published
Best chocolate chip cookies I've ever made. Stay soft for a few days and have been a hit with all that I have shared them with. Make sure if you only have 1 pan in the oven (the last bit of dough) that you decrease the cooking time a little bit. item not reviewed by moderator and published
I just made these cookies. I followed the instructions. Weighed the ingredients on a scale. I put the dough back in the refrigerator while the first batch was cooking. I rotated the trays every 5 minutes. Baked for 15 min total.They came out perfectly. Puffy and chewy. They look exactly as they did in the picture. This is my new recipe for chocolate chip cookies. item not reviewed by moderator and published
I made these cookies yesterday and my entire family agrees that these are THE BEST chocolate chip cookies ever! I followed the recipe exactly (except I had to use heavy cream as I didn't have whole milk on hand). I weighed all the dry ingredients and chocolate chips. After reading the mixed reviews, I did watch the video to see how Alton prepared and baked the cookies. The bottom line is you have to weigh all the dry ingredients. My daughter, who is a baking &amp; pastry student in culinary school, says you NEVER use cups in baking - you weigh all dry ingredients. Chill the dough and don't let it get warm - my last batch was a little flatter as the dough was warm, but the cookies were still moist. This will be our go-to recipe for chocolate chip cookies going forward. Thank you, Alton!! These are yummy! item not reviewed by moderator and published
Sounds really good, but are the directions different if you don't use a stand mixer? item not reviewed by moderator and published
I love making cookies, and years ago I started with Alton's recipe. Here are the changes I make from this recipe: 9oz Bread Flour 4oz AP Flour always DARK brown sugar add 1 tsp baking powder (was in his orig. recipe) add 2 tbs veg. oil I scoop 12 cookies per sheet using a #40 disher. I cook for 9 minutes at 350. They will seem under-done, but will firm up nicely after cooling. item not reviewed by moderator and published
Large, tasty, but so flat. Despite following directions carefully, chilling the dough (beyond the stated time, and using a cold cookie sheet, the cookies were disappointingly flat (nothing like the picture. It&amp;#39;s a good thing I checked on the cookies; with still almost 2 minutes left, the cookies were overly brown -- even burnt on some edges. item not reviewed by moderator and published
Great cookie! Thanks so much alton for everything you have taught me! item not reviewed by moderator and published
Best chocolate chip cookie EVER. I&amp;#39;ve made them several times and every time I get tons of compliments. Hint: make sure to chill them the full amount of time and do not put the dough on a hot cookie sheet. item not reviewed by moderator and published
When measuring flour, your method can change the amount of flour used enough to mess up the recipe. If you simply scoop, you will pick up a denser clump of flour. If you stir first, to lighten the flour, you will have more air incorporated, therefore less flour. So if you are having trouble with flat cookies, try weighing the flour, rather than measuring. It will give you the intended amount of flour every time, and you will get the results promised. item not reviewed by moderator and published
Very tasty cookie, but can some help me with getting my cookie not to be so flat! Do I have to use more flour? item not reviewed by moderator and published
ADD MORE FLOWER UNLESS YOU WANT A COOKIE CAKE. :( item not reviewed by moderator and published
I did this recipe to a T (well except I used DARK brown sugar instead of light and they came out AMAZING. I also measured everything by weight with my kitchen scale, and I used a hand mixer because I don't have a stand mixer. And these are definitely some of the best cookies I have ever made. Thanks Alton! item not reviewed by moderator and published
The absolute best chocolate chip cookies. I'm happy to have finally found the perfect recipe! Be sure your cookie sheet is nice and cold before placing the dough or the cookies will turn flat quickly due to the high amount of butter. Delicious! Thanks Alton! item not reviewed by moderator and published
As always, Alton does not disappoint. This is the best cookie recipe I have ever used, and believe me I have made a lot of cookies in my life time! Followed recipe exactly, using my kitchen scale. Excellent! Might add another half a teaspoon of salt when I make them again, just because I like a salty and sweet cookie, but they are still good just as the recipe is written. item not reviewed by moderator and published
Failed miserably. So sad needed these to take to a reunion and they were flat and over cooked at 10 minutes. I knew better but followed the cooking directions. Won't go to the trouble again toll house is still the best. item not reviewed by moderator and published
One of the best chocolate chip cookies ive ever had. My daughter and I baked them for a girl scout party and they were a huge hit. Had trouble convincing people we made these and they were not store bought. The only thing I changed was the cooking time and temp but this was because we made the cookies smaller so they would go a little farther but they still did not last. GREAT RECIPE. item not reviewed by moderator and published
SO, SO GOOD AND TASTY! I normally hate to bake chocolate chip cookies because no matter what recipe I use the result is always, flat cookies. I decided to try yet another recipe because because my husband loves chocolate chip cookies, so I couldn't stop until I was satisfied with the results. Anyway, after looking over the recipe, I figured I better invest in a scale. Found one at Target on sale for about $11.00 (not electronic. Okay, so I am so impressed at the results because for the first time, the cookies are PERFECT every time I make them. I found that, as the recipe suggests, baking after refrigerating for an hour works, but it's even better if you can leave the dough in the fridge overnight. Turn on the oven, wait until it's at the suggested temperature, pull out the dough from the fridge and immediately spoon the dough onto the parchment lined cookie sheets, and in the oven they go. For best results, DO NOT let the dough get soft. Happy baking! item not reviewed by moderator and published
My favorite chocolate chip cookie recipe. I make this whenever anyone asks for chocolate chip cookies. I don't eat dairy so if I make these for myself I use earth balance and any type of milk alternative. I usually use rice milk. Then I also substitute a 1/4 cup of flour with ground flax seed. I have tried the original recipe too. Either way you want to make it, it's still an amazing recipe. item not reviewed by moderator and published
Perfect. Alton Brown does most recipes by weight, not volume. If you do this w/ 12 oz by weight, it comes out perfect. 2-1/2 cups of flour comes out by weight to 12 oz. item not reviewed by moderator and published
I agree that the recipe is incorrect. Very good flavor but needs at least 2 1/2 cups flour not to be completely flat. item not reviewed by moderator and published
Beware! The written recipe is wrong! It says 12 oz flour however on the video calls for 2 1/4 cups. Unfortunately my cookies came out flat and greasy, for obvious reasons. I will try it one more time following the video recipe. item not reviewed by moderator and published
Spectacular, have made them 3 times now and always have come out perfect. Have never found a better recipe. I live in high altitude and these needed no adjustment. Have no idea why they would come out flat for people, unless you are not chilling the dough long enough. item not reviewed by moderator and published
This isn't quite the perfect chewy cookie recipe that I have been looking for. I would love to find a cookie recipe similar to the cookies they make at Subway but this one is definitely the best I have found yet. item not reviewed by moderator and published
This chocolate chip cookie is absolutely great! I'm not sure what the other reviews mean by the recipe being a disaster. My chocolate chip cookies turned out to be perfection and that is why I gave the recipe 5 stars. item not reviewed by moderator and published
Made the first batch as per this recipe. Came out exactly as many have complained. Spread too thin. Found the revised recipe and it came out perfectly. If you've tried this recipe and you liked it you owe it to yourself to try the other recipe as well. 18 oz. of flour and 1 1/4 cups of brown sugar. I used 1 cup of light brown and 1/4 cups of dark. Definitely one of the chewiest cookies I've ever made. I can only rate it 3 stars because I do believe, like many others here, that this recipe is inferior to the old recipe. item not reviewed by moderator and published
TroPOPical, you must've made a mistake somewhere. I've made these a few times, and they've always turned out very good. Make sure you use "bread flour," it makes a difference. Nice and chewy cookies! item not reviewed by moderator and published
This recipe is a disaster. I bake for a living and I have never had so much trouble then I did making these cookies. The first batch was burnt, the second batch came out with crusted edges and an under cooked middle. I was left with flat cookie discs which just didn't taste right; too sweet.I usually love how Alton Brown breaks down the science as to why something is more chewy, crunchy, whatever; but something about this recipe just isn't right. I am disappointed. I'll stick to my recipe next time and avoid the heart break. item not reviewed by moderator and published
This literally is the best chocolate chip cookie recipe. Ever. In the history of cookies. They are chewy and moist and delicious and perfect every time. Try it. You will not be disappointed. item not reviewed by moderator and published
The cookies are AMAZING!!! We love it!!! item not reviewed by moderator and published
I've been making cookies for many years, specifically chocolate-chip cookies, and I didn't think there was anything you could do to really change them. I tried this recipe, every single detail, and my family went nuts over them! They are delicious and exactly the way I want my cookies to be. I will never make them any other way again. Thanks, Alton!!! item not reviewed by moderator and published
I made these a few weeks ago and didn't do the proper conversions. I have to try this recipe again using the proper conversions. item not reviewed by moderator and published
I've made this recipe more times than I can count. I know it inside and out, backwards and forward. I could make it in my sleep. It is perfect as written. For those who have difficulty with the cookies spreading too much, or coming out thin, you have to CREAM the butter and sugar. That doesn't mean "mix the butter and sugar". It means beat the butter and sugar until it changes consistency and color. In my stand mixer it takes about 15 to 20 minutes on medium to low speed. The consistency should be similar to a mousse or stiff peaked meringue. It takes time to do it right. I have underbaked and overbaked these. As long as they're not burned, they will still TURN chewy. They may be crisp when they first come out of the oven, but storing overnight is usually long enough for them to absorb moisture from the air and be perfect. One more thing... MORTON's is the only Kosher Salt I can use to get this recipe right... tried others (including generic item not reviewed by moderator and published
I didn't love these. The cookie dough spread out too much in the oven (and I did refrigerate the dough for an hour before baking. They tasted okay, but did not look great. item not reviewed by moderator and published
very tasty! item not reviewed by moderator and published
These are good cookies. But I think you can save alot of money using all purpose flour and using whatever milk you have on hand or water. I am going to try the same method with another standard recipe and increase the brown sugar called for. item not reviewed by moderator and published
These cookies were delicious. Made them for New Year's and they were all eaten by 5 people by the end of the night. I did increase the amount of flour to 18 oz and added different mini chips for a total of 16 oz (semi-sweet, white, milk and cinnamon. Will make again for sure. item not reviewed by moderator and published
Hands down the BEST CC cookie recipe! Alton Brown is awesome at breaking down the science of cooking! Whatever you do, use the Kosher salt and not table salt. Made that mistake the first time. Makes all the difference. item not reviewed by moderator and published
I purchased a kitchen scale from Food Network's store and received a FREE DVD of Alton Brown's Sweet Treats that included the full episode of all 3 chocolate chip cookie recipes (and ice cream. I have baked cookies for many years but watching the episode completely changed how I understood cookies! I LOVE chewy cookies so I made this recipe first. Turned out GREAT! I love to eat cookie dough, so I can say the dough AND the cookies are awesome! I put a few more cookies on at a time - 9 per stone - and they come out perfectly. A friend suggested freezing the dough balls for times of stress, and boy was she right! Freeze about 5 balls and eat when you need a moment for yourself. : These are truly terrific cookies -- As another user said, I will NOT need another chocolate chip cookie recipe! item not reviewed by moderator and published
Best recipe ever! The recipe listed on the website is exactly the same as the one in the video so that may have been corrected at some point. I followed this recipe to the letter and I will never make a different chocolate chip cookie recipe again - the search is over! I only cooked one tray at a time - I was at home with the kids so no hurry to get them baked. With one tray in the oven they took 11 minutes - as Alton says, the more trays in the oven the longer the cook time. item not reviewed by moderator and published
SEE VIDEO before making these, the recipe posted on the website is not the same as the video. I followed the ingredients amount of the video and fallowed the instructions from the recipe posted and they came out great. *Carefull not to bake these for more than 12 minutes or they will start to get crispy on the edges. item not reviewed by moderator and published
Simply delicious! Easy to make. I slightly overcooked the first badge. Left in the oven for about 18 minutes. So the first round turned out a but hard. However, I baked the second round for exactly 15 mins and the cookies were perfect! I mixed dark brown sugar with light brown sugar, so they were perfectly chewie for my taste. Thank you Alton! item not reviewed by moderator and published
Way too sweet for my taste! I officially feel like I am going to fall into a sugar comma. And while I do enjoy a sweet dessert, this was too overpowering. I followed the exact recipe and the consistency was too loose causing them to spread very thin. They also tasted too buttery. Overall not well balanced. item not reviewed by moderator and published
There is a slight error in the NEW VERSION OF THE CHEWY RECIPE. Use 18 oz., 2 -1/4C , Bread Flour, NOT the 12 oz that is listed. If you watch the video attached to the "Chewy" recipe Alton correctly states the measurements as he makes the cookie dough. Increasing the bread flour will provide you with phenomenal chewy chocolate chip cookies. Use dark brown sugar it makes a delicious difference. They do bake up a little darker if you use dark brown sugar. The cookies turn out looking much better then the ones in the photo. If you want the original recipe for the "Chewy" look up "Three cookies for sister Marsha" from Good Eats, year 2000 online. item not reviewed by moderator and published
For baking. I found that 375 was to hot. I lowered the temp to 350 and I also had the oven on convection. I didn't use parchment paper, but I did use a silpat baking mat. I put 8 cookies on a sheet pan. 2 rows of 3 and then 2 more in the free space in between the rows, (in the middle). Do not over crowd your cookies. Keep putting your dough back in the fridge while the other cookies are baking to keep it cold and firm. item not reviewed by moderator and published
Make sure you cover the dough in the fridge or put it in a plastic bag so it doesn't dry out. I only used 1 sheet tray at a time and I left the rack in the center of the oven where it always is. For me 8 cookies at 350 on convection for 9 minutes. Just perfect! Enjoy! item not reviewed by moderator and published
That i will try. Thanks. item not reviewed by moderator and published
you probably didn't chill the dough long enough... it should be pretty firm... this will keep the cookie intact. item not reviewed by moderator and published
Also it seems like most of the bad reviews Ive read here were either due to 1) not doing the measurement conversions correctly 2) hot ovens 3) not using the same ingredients the recipe calls for. follow the recipe and make sure your oven is right and you'll have good cookies.... item not reviewed by moderator and published
I live in Colorado and have never had an issue with this recipe. item not reviewed by moderator and published
Why not buy a scale? Conversion isn't needed - just weight. item not reviewed by moderator and published
Weight, not liquid ounces. 12 oz of flour is over 3 cups.http://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316 item not reviewed by moderator and published
I wish I read this comment first. My first ever batch is in the oven now with way more than 6 per sheet! item not reviewed by moderator and published
"He puts brains in his food." awesome... Zombies everywhere *drool* haha item not reviewed by moderator and published
I agree... The recipe without the video is totally different &amp; why the heck is he giving us measurements in oz!!!!!!!!! I waisted Time, money &amp; ingredients. Soooo made item not reviewed by moderator and published
I measure my ingredients on my scale to ensure they are the perfect amount. This is why Alton always gives weight measurements, instead of volume. item not reviewed by moderator and published
I measure my ingredients on my scale to ensure they are the perfect amount. This is why Alton always gives weight measurements, instead of volume. item not reviewed by moderator and published
Actually, most serious bakers use weight instead of dry measure. And you should read a recipe before you make it. It's really unfair of you to downgrade it when it was your own fault. item not reviewed by moderator and published
You do realize he's referring to ounces by weight, not by volume? Use a scale, not a measuring cup. item not reviewed by moderator and published
What????? item not reviewed by moderator and published
I think you mean weight when you say mass. The difference between mass and weight is that weight is mass*gravitational constant, which happens to be ~9.8 here on earth. item not reviewed by moderator and published
you have to sort the reviews by most helpful or watch the video. There, the ingredients are listed by volume (cups) not weight. item not reviewed by moderator and published
using a digital scale should solve that item not reviewed by moderator and published
PS. I used bread flour and light brown sugar. item not reviewed by moderator and published
I've been making this recipe for years. You only need to chill the dough for 30 minutes to an hour. item not reviewed by moderator and published
You really need to weigh the flour and sugar. I made this recipe twice, the first time i converted Oz into Cups and my cookies were completely flat. The second time I used a scale (diet scale) the cookies came out soft round delicious chewy and everything you'd want from the perfect cookie. They key is to weigh your ingredients, give it one more try! item not reviewed by moderator and published
I had the same problem the first couple of times I made this. You need to be patient with creaming the butter. You don't just "mix" it, it has to undergo a physical change. The sugar/butter mixture will stop sticking to the paddle and the paddle will glide through it. That's when you know it's ready for the eggs. item not reviewed by moderator and published
Mine did the same does anyone know what could have gone wrong? item not reviewed by moderator and published
Most likely, the baking soda was old - that's always been my problem in the past item not reviewed by moderator and published
I followed the directions exactly. Mine came out flat and burned. I had to adjust the heat to 350 and lessen the cooking time by three or four minutes they weren't burnt then but still flat. item not reviewed by moderator and published
Mine came out exactly like yours. So, I added 1/2 C. flour (sifted) in dough, even after I had them in the fridge for 1 1/2 hr. Used wooden spoon to mix and incorporate. Lowered the temp to 350. Leave in no more than 12 min. Very good tasting. item not reviewed by moderator and published
You need to cream the butter/sugar, don't just mix it. It can take a while. item not reviewed by moderator and published
I had the same problem until I learned how to properly cream the butter/sugar made all the difference. item not reviewed by moderator and published
If they're coming out flat, your butter probably isn't properly creamed. As far as them being too sweet... item not reviewed by moderator and published

This recipe is featured in:

Snacks for Kids