The Chewy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am very disappointed. This is not the same recipe that I had before. This one is a little off on the ingredients. My cookies were very thin and dark when I used this recipe. Please post the original recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was very disappointed, the batter was very liquidy and the cookies turned out flat and very dark, did not look at all like chocolate chips cookies.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a fabulous recipe! Of course, I do modify it a bit: I use 1.5 sticks of butter, increase the brown sugar to somewhere between 1.5 and 1.75 cups (depends on my mood, and increase the bread flour slightly.

At my school and family events, this cookie has become a true legend. My niece even forewent a wedding cake as long as I baked these cookies for her. Thanks, Alton!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is not the original recipe which I use that aired on Good Eats years ago, that one can be found on YouTube under " Chewy Chocolate Chip Cookies-Food Network" OR
leannebakes dot blogspot dot com ~ search for Alton Brown's The Chewy"

I use table salt instead of Kosher, it dissolves into the batter better. I also press the cookies down a little before baking so they're not so puffy. I like this recipe because it isn't super sweet, and I love that these stay soft for almost a week (I hate dry, crumbly cookies.
Happy baking! =

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Having read all of the reviews I had high hopes for this cookie. I figured the readers who gave it bad reviews just did something wrong. First of all, it looked cracked on top which made it look unattractive (I am a professional pastry chef, so appearance matters and secondly, It was a little more cakey than chewy on the inside. I guess I am looking for that dense, chewy texture. Also, as my eleven year old pointed out, it was a little salty. I came up with my own recipe and uses my knowledge of baking to create the perfect chocolate chunk cookie that's puffy and crispy on the outside but soft and chewy on the inside. See the blog at The Better Crumb.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

"Cakey" might be a better description. It's not a bad cookie, but there are many chocolate chip recipes that are better. The cookies are not moist and not sweet. I prefer the brown sugar taste that most other recipes have. While this calls for brown sugar, it doesn't carry the recipe.
I love AB and have found most of his recipes to be a real treat, but this one misses the mark. Stick with the recipe on the Toll House package. It may not seem special but it's certainly the best.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

For the first time ever, EVER, I have successfully baked cookies that are fluffy and not flat. I can't stop smiling. They look like your picture. Thank you Alton Brown! I love your show and your great teaching ability. Would you believe that I baked them in a tiny convection toaster oven? Some of the bad reviews on here had worried me but nope, the cookies turned out great and I weighed out all the ingredients on my little food scale. (Took a little extra time but is so worth it to get the accurate recipe formula! I didn't substitute anything, bought everything I needed (including bread flour.I used Ghiradelli for the semi-sweet chip. We waited over an hour for the dough to chill in the fridge. It also took some time weighing out each cookie ball to get them at one and a half ounces a piece, rolled them in a ball and I put them on the pan and yes, I baked them @ 375 degrees for 14-15 minutes and were done. When in doubt... trust Alton Brown and throw the other reviews out!!! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alton - thank you so much for ending my chocolate chip cookie slump. I could not make a good and chewy cookie to save my life! Not quite sure what I was doing wrong but my son and I made these incredible cookies following your recipe and we were so pleased with the tasty and beautiful cookies. We feel like pros! Also, thanks to the people that wrote about weighing your dry ingredients. That saved the recipe. I had no idea! You're a gem.
Happy Cooking Everyone.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe exactly and my cookies turned out very flat. The flavor was good, but the presentation was embarrasing. :(

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

VERY IMPORTANT!! If you used 1.5 c flour ((@aDishaWeekblogger it should be 2 cups, because 12 oz flour does not equal 12 fluid oz!!!! Alton uses a scale so remember there if is a difference. I made the mistake once, and it caused them to be flat, so use your brain and think like a chef!!

Anyway, this is literally the best chocolate chip cookie recipe ever! As if it were possible, they taste even more delicious if you use 1 c whole wheat flour and 1 c bread flour.

BUT MOST IMPORTANT DO NOT SKIMP ON CHOCOLATE CHIPS! Spend the extra few bucks for the really really good chocolate chips, forget Nestle or Tollhouse, that is for kids, not for Alton Brown's students. Also, 1/3 c cocoa added in with the dry ingredients make a wonderful chocolate chocolate chip cookie- sure you can make em more brownie like. Lastly, the bread flour makes them super chewy so stick with it!