3 Videos | Photo: The Chewy Recipe
Ingredients
- 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
- 1 ounce whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
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.
Notes
The darker the sugar you use, the chewier your cookies will be.
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By bgrugle
on May 24, 2012
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Why did someone change this recipe so much? I make these cookies all the time, and I just finished making a batch with this newly edited recipe. Needless to say, I'm
very disappointed. The ONLY thing I changed was using dark brown sugar instead of light, yet the cookies turned out SUPER flat and barely chewy. Please stop changing this recipe and put it back to what it was. My advice is to leave out tr
milk. I don't even know why that's in there.
By shackledgarland
on May 05, 2012
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I was confused why people mentioned the recipe changing, and I see where the confusion is. For chewy cookies, you need to use dark brown sugar, not light. He explains in the episode. Dark brown sugar has more molasses, and molasses works well with moisture. The moisture is what makes the cookies chewy. My husband loves chewy cookies, and complained he never had a truly chewy chocolate chip cookie. I decided to try Alton's recipe over a year ago, and he still brings up how good they were (as a hint probably he'd like them again. If you like chewy cookies, follow Alton's direction down the letter with the exception of oven time. This isn't bad direction from Alton, just a simple matter everyone's ovens are different. The cookies for me were nearly baked after 5 minutes, so everyone is different.
By claire0415_12120897
San Mateo, CA
on April 25, 2012
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I followed the recipe exactly, except for the whole milk, which I substituted with unsweetened almond milk as I did not have milk on hand. I even use the food scale to measure ingredients by weight and then weighted each cookie dough to ensure it was 1.5-oz each. The baking time was less than 15 minutes; I got about 12 minutes and I checked at half time to rotate the cookies from top to bottom shelf. The cookies turned out PERFECTLY, chewy as intended and very sweet. I used dark chocolate chips though to cut down on the sugar. Using this recipe I was able to make 24 1.5-oz cookies and then I had some leftover dough so I made 6 more 0.7-oz smaller cookies. Brought to work to share and people loved them! I will definitely keep this recipe for some crowd pleaser cookies!!
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