The Chewy

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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.

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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.

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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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I can't believe this is a 5 star recipe when the recipe is WRONG!!

I followed the recipe exactly and ended up with dough that looked like pancake batter. I started reading more reviews to ease my mind, when I discovered reviewers stating that the recipe had been altered (for the worse. I took my batter out of the fridge and tried to add some of the missing ingredients, all while crossing my fingers. Needless to say, the cookies turned out flat and hard. They have no taste.

Usually I wouldn't rate a recipe that I had altered, but I want to do my part to drop the rating of this screwed up recipe. Someone needs to fix this, so no one else has to waste a cup of butter and a bag of chocolate chips. What a waste!

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These are the BEST chocolate chip cookies I have ever made and tasted. This recipe is nearly perfect. The only changes I made were:

1 I baked them at 375 F for 12 minutes. I once baked them at 350 for 12 minutes but they came out a little undone. Another time, I baked them at 375 for 13 minutes and they came out a little burnt. 375 F for 12 minutes ( like many others have suggested is the perfect baking time.

2 Alton Brown really likes salt so this cookie has a somewhat sweet and salty taste. There's really nothing wrong with the cookie if you like a sweet and salty taste. However, if you don't like your chocolate chip cookie to have a salty taste ( because I'm not a big fan, I would suggest using half of the salt required in the recipe.

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the absolute BEST chewy choc chip cookie recipe, no questions asked. My only issue is why oh why are they only showing this recipe in weight rather than by cups/tsps, etc? I wouldn't mind if they offered it both ways. Please bring back the option to view the recipe as it used to be. Very glad I have a print out.

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These cookies are very soft and chewy! I used all brown sugar and baked at 350 for approx 10 minutes, any longer the bottom will brown and burn! After dough was mixed, went into the fridge for 2 hours. After I weighed them out at 1.5 oz each, I put them back in the freezer for about 7 minutes then into the oven and they turned out about an inch thick.

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Yes this is a great recipe . You have really watch these. Like when he says 15 minutes he means 15 minutes MAX. Any longer and your cookies will completely burn. Mine burnt a little on the bottom and edges even tho i baked them for 15 min. so I recommend you bake these for only 13 minutes then take them out of the oven and let them sit I the baking sheet for another 2 minutes then move them to the cooling rack.

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Best choc chip cookie ever. I have made this recipe so many times I know it by heart. My husband's coworkers are always asking him to bring them some. Great recipe, easy to make. Always turns out perfect. Thanks, Alton!

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Best chocolate chip cookie EVER. They are chewy and amazing. Not too sweet and not too crisp.