The Chewy

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My favorite chocolate chip recipe by far!! You can't beat this one if you want one to be fluffy, flavorful, crisp on the outside, and soft on the inside. Perfect!

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First of all, I do totally trust Alton Brown's direction on food and his recipes, which is why I had to revisit this recipe a second time, even though the first time was a disaster to just try to disprove my first attempt. However, once again they didn't come out as planned. I followed the recipe exactly as written, but they came out flat and nearly burned. I have to pull them out 5 min. early so that they wouldn't burn. I will continue to look to Mr. Brown for recipes, but this one will have to be thrown out the window. (The flavor was delish though!.

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I have made these cookies at least 30 times and I have found that if you replace the white sugar with equal parts brown sugar they are even chewier. So I just use all brown sugar. Also, if you refrigerate them prior to popping them in the oven, they won't spread as much. They are great cookies.

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Great flavor and consistency, my first homemade cookie attempt is a success thanks to AB! BTW I listened to the reviews and used the measurements in the video as opposed to the written recipe.

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I followed the recipe to the letter, but the cookies spread terribly. I've yet to come across a cookie recipe calling for melted butter that results in firm, thick cookie. I expected that the cookie would be "chewy," but I had hoped for something other than a wafer. To prevent spread, I usually use cold butter and eggs right from the refrigerator; I also freeze the dough before using it. That helps prevent spread but doesn't always eliminate it. I just can't find a butter-based chocolate chip cookie recipe that produces the thick, cake-like cookie I prefer.

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My original review for The Chewy was a raving 5 star. This current recipe is NOT The Chewy. Like almost everyone else on here, I can say that this revamped recipe falls short. I was confused about the weight measurments when I went to make the cookies last time, but figured it was no big deal. Nobody liked them very much and, for the first time ever, I threw out cookies after nobody would eat them. I assumed I had accidentally used self-rising flour instead of bread (may have, but... Glad someone put up the old recipe since I lost my recipe card with it. Maybe I'll do a side by side comparison of the two and see how much difference there is...

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Note: The weight measurements in this published recipe equal the volume measurements seen on-air. Please reference a weight to volume conversion chart for additional information.


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This is NOT the recipe from the show! The first time I made these, I followed along with AB and the cookies were awesome. Over the weekend I skipped the show, and made this recipe. Something immediately seemed off as I was only able to get 10 cookies (using an ice cream scooper instead of the dozen+ I made last time. After checking the cookies in the oven, I was alarmed to see how runny they were. Even the chocolate chips seemed to be melting into a liquid.. Taste wise, they were just OK.

I just finished rewatching the ep to see what went wrong. Here are the 2 issues:

18 ounces of bread flour (2.25 cups instead of the 1.5 cups in this version.
10 ounces of brown sugar (1.25 cups instead of the 1 cup in this version.

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First of all--thank you for the person who posted this recipe with REAL measurements--not ounces!
Second, I have to agree with the people who have said, that while good, this recipe is not going to make the truly gooey, chewy recipe that I think of when I want a chocolate chip cookie! Alton, I know you can give us one--please do it!
After studying the reviews, I used almost all dark brown sugar, and baked them at 350 degrees. I did not use a timer, I just went back to the oven after about 8-10 minutes and literally watched them-I pulled them out of the oven the moment they turned a caramelly color; they were underdone (bottoms same color as the rest of the cookie. I got many compliments on the cookies, however, as stated above, though somewhat chewy, they had more of a cake-y consistency--not the classic Toll House chocolate chip cookie I crave.

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This recipe was a total disaster! I have been baking for a long time, and I've tried a lot of different peoples' recipes, experimenting, and with this one, it was too runny, even after chilling the dough. The only best Chocolate Chip Cookie Recipe I have ever tried, and never seems to fail, is the Classic Hershey's or Nestle recipe.