The Chewy

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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.

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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.

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The cookies are AMAZING!!! We love it!!!

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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!!!

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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.

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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

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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.

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very tasty!

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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.

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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.