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.


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4.5 1095
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 & 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
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

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