Alton Brown's THE CHEWY CHOCOLATE CHIP COOKIE

Alton Brown's THE CHEWY CHOCOLATE CHIP COOKIE

#tried

These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better. This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar.

👥 2 servings ⏱️ 1h50m 📖 altonbrown.com

🥘 Ingredients

  • baking soda
    1 teaspoon
  • butter (unsalted, 2 sticks)
    16 tablespoons
  • egg (large)
    1
  • egg yolk (large)
    1
  • flour (bread)
    12 ounces
  • milk (whole)
    2 tablespoons
  • salt (kosher)
    1 teaspoon
  • semisweet chocolate chips
    12 ounces
  • sugar (granulated)
    2 ounces
  • sugars (light brown)
    8 ounces
  • vanilla extract
    1 1/2 teaspoons

🍳 Cookware

  • saucepan
  • bowl
  • stand mixer
  • cooling rack
  1. 1
    Gather semisweet chocolate chips .
    semisweet chocolate chips: 12 ounces
  2. 2
    Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
  3. 3
    Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
    butter: 16 tablespoons (unsalted, 2 sticks)
  4. 4
    Sift together the flour , salt , and baking soda onto a paper plate.
    flour: 12 ounces (bread), salt: 1 teaspoon (kosher), baking soda: 1 teaspoon
  5. 5
    Pour the butter into the bowl of your stand mixer . Add the sugars and beat with the paddle attachment on medium speed for ⏱️ 2 minutes .
    sugars: 8 ounces (light brown)
  6. 6
    Meanwhile in a separate bowl, whisk together the whole egg , egg yolk , milk , and vanilla extract .
    egg: 1 (large), egg yolk: 1 (large), milk: 2 tablespoons (whole), vanilla extract: 1 1/2 teaspoons
  7. 7
    Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar . Mix until thoroughly combined, about ⏱️ 30 seconds .
    sugar: 2 ounces (granulated)
  8. 8
    Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range. Chill the dough for ⏱️ 1 hour .
  9. 9
    Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
  10. 10
    Bake two sheets at a time for ⏱️ 15 minutes , rotating pans halfway through baking.
  11. 11
    Remove from the oven, slide the parchment with the cookies onto a cooling rack , and wait at least ⏱️ 5 minutes before devouring.
  12. 📝

    Servings: 2 DOZEN COOKIES

  13. 📝

    Large (yellow scoop) frozen dough balls cool for 18 minutes at 325*

  14. 📝

    16 min 15 sec at 350* from frozen