Ingredients
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Directions
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Heat oven to 375 degrees.
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Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
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Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
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Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Recipe Notes
Alton Brown
these look really good — i’m a chewy cookie guy all the way
I don’t see how anybody couldn’t be a chewy cookie guy! Crispy chocolate chip cookies are stupid.
Someone could like crispy chocolate chip cookies, like me, and be hurt by this statement. Next time, please think before you respond.
If someone is hurt by a stranger on the internet calling a crispy chocolate chip cookie stupid, then maybe they shouldn’t be on the internet at all.
Seriously???
crispy cookies are stupid – chewy and gooey and soft is the way it was meant to be. You may be interested to read Joe Pastry, he just did a whole string of posts about cc cookies. http://www.joepastry.com/
Thanks Sara! You are full of awesome links haha.
My favorite chocolate chip cookie recipe is the Nestle Tollhouse. But, I haven’t tried these and I’m always looking for a better one. This sounds very similar to the Nestle one. How yummy – soft is definitely the way to go!
Nestle Tollhouse cookie recipe is definitely delicious. Wouldn’t it be cool to bake all different chocolate chip cookie recipes and compare them?
I stumbled across your blog and saw those cookies and they look SO good! I love CHEWY chocolate chip cookies!
Thank you!! Aren’t they the best? I’m craving one right now!
I made this too and love it! Chewy is the best.
We’re good with chewy middle and crispy edge. No matter what they look like, we’ll eat ’em. These look great!
Chewy middles are seriously the best thing on the face of the earth. I’m glad to see so many chewy lovers!
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Hey! I just would like to give an enormous thumbs up for the great data you’ve
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How many (say yellow scoop) does this make? I am going to make them now anyway so will know, but I always like to know before I begin. I may have to make 2 or 3 batches as my grand children can eat 2 dozen before they are cool!
thanks so much
Um, you just copied this. You get no points from me. Good job, Alton Brown.
@me not to sound catty- but your comment was kinda rude and unnecessary. Unless you missed it some how Tessa clearly gave credit where it was due to Alton Brown. As a blogger of her site she was simply recording her experience with Alton Browns version of his recipe and sang its praises.
Is it the end of the world if i make smaller cookies to make more cookies at a time?
Like 3 rows of 5 cookies on 1/2 sheet pan?~
Do you have to use kosher salt or can it be substituted?
Just bought new Bluestar gas range. Made cookies. Best chocolate chip. Cookies ever, even using supermarket chips
Perfect. Texture soft, chewy, but crispy. Flavor outstanding. No. Worries about how long they are stable. Thank you.
Holy moly, these are superb. Officially my chocolate chip cookie recipe. Thank you!
5/5!!! Alton Brown recipes never fail me!! They are all perfect- this one especially. I followed it to a T, chilled my dough over night and they were perfect. Thanks for posting! Definitely a new go-to for me.
These are so good. I doubled the recipe and gave some to my daughter. Her kids literally attacked them and asked me to make more. I made them smaller than it said on the recipe and I also addded about 1/2 cup of chopped walnuts. They were the best cookies that I’ve made in a long time. These are definitely a keeper.
Making these for the first time after watching Alton Brown do a comparison of thin and crispy,light and fluffy, and finally soft and chewy choc-chip cookie. I chose chewy. How long do I need to refrigerate the dough? Is one hour long enough?
I bet these are great but I’m really upset that it didn’t say to wait for the butter to cool before mixing in the chocolate chips 🙁 my cookies are all full of melted chocolate now. Maybe it isn’t a bad thing, they could be good! They’re chilling right now so we’ll see.
I don’t usually have bread flour ,can I substitute all purpose flour?
No.
Use this: https://altonbrown.com/the-chewy-chocolate-chip-cookie-recipe/
The difference is enormous.
I followed this Alton Brown knock-off recipe and got flat, amateurish cookies. When I use his actual recipe, I get thick, delicious ones – the best ever,
This is the same recipe just before the measurements were converted from weight vs. volume. Not everyone has a kitchen scale in the US. Moreover, I’ve been using this version of the recipe for 10 years and they come out exquisitely.
This recipe is so good and really turned out awesome!! There are chewy cookies!!! So glad i have found this recipe and thank u for your generosity to share to us. God bless!
Made these on a whim, did a little of my own experimenting with the recipe, but they always turned out great. This is my go-to choc cookie recipe and now my brother won’t let me visit him without bringing him some.
Love this recipe! Worked perfectly the first time – and I have big, chewy, delicious chocolate chip cookies! Thank you!!
I’ve made these cookies dozens of times. I recently tried browning the butter, as opposed to just melting it, and find I get a much deeper nutty flavor in the dough.
10/10 if you follow this recipe.
Thanks for sharing!
Alton Brown did in fact use the Nestle Tollhouse recipe but adjusted it in 3 different ways on his cookie episode with a cookie monster look-alike that knows his cookies!!! Alton explained how to alter the recipes to achieve a chewy, a soft and a crunchy cookie. He explained the science between the white and brown sugars and how melting the butter or creaming the butter makes a difference, how egg yolks or whole eggs and even chilling or not chilling batters. His soft cookie recipe is my personal favorite chocolate chip cookie and I have made many other different batches but Alton’s are the BEST!!
I’ve made these so much I know the recipe by heart. Accidentally added coffee extract one time and they still were delicious. I always add pecan though!!! ….. my favorite
I’m about to make this recipe – and it is indeed a modified version of Nestle’s recipe. How large are these cookies supposed to be and how many is it supposed to make. The Nestle version makes 5 dozen and shows 6 cookies on a sheet – but the cooking time is much less. I’m concerned about this long cooking time with the same heat and cookie size – love all the science but would be good to know how many cookies this yields.
These are the best chocolate chip cookies. My go to chocolate chip cookie recipe from now on.
I baked these cookies. What a disappointment ! I carefully followed the recipe, as I always do. They were flat pancake-like buttery crisp failures.
I couldn’t believe it. I tried again. Same result. Alton, you let me down!
So disappointed!
Do you have to cool the butter to room temperature before mixing with sugars?
The best chocolate chip cookies I have ever made! My granddaughters approve them as well. So much better than the toll house recipe!! Always turns out. Putting them near the top of the oven and using bread flour makes a great deal of difference.
I was wondering if you could use regular or cake flour instead of bread flour? I am just trying to use what I have on hand.
is the bread flour necessary?
Hola! Cuando dices 2 barra de mantequilla te refieres a 200gr?
Best cookies ever. Chilling makes all the difference! Chilled mine for about 3 hours. I like mine almost raw so I cooked each batch for only about 8 minutes. When my husband said “I think those could have used a bit more time ” I knew they’d be perfect and yup – perfect is an understatement. Thanks for sharing this recipe!
Alton Brown’s recipe calls for 12 oz (by weight) of bread flour, which is 350 grams or close to 3-cups. You have it listed as 2 1/4 cups…that’s not enough flour and is probably the reason why yours came out greasy. You should adjust the recipe to 3 cups of flour (or better yet, use weight!)
Followed the recipe but cookies were dry. Not sure what happened but won’t use this recipe again.
Mine were more fluffy than chewy but tasted great
This recipe is the only cookie recipe that worked for me! It is chewy and a nice golden brown! Thank you!
The header for this recipe says that cook time is 20 minutes, but the cookies actually bake for only 14 minutes. Unfortunately, I consulted the header and burned my first tray full.
My new go to cookie recipe; these taste amazing and just like bakery cookies! Only criticism is I had to convert all the amounts to grams as I bake with weight so a conversion in the recipe would be useful. Thank you for this recipe and they are by far the best cookies!I love the rich caramel taste from the brown sugar. I dont understand any of the negative reviews and can only think this was a fault/issue with the user. If you follow the recipe as written you will get a guaranteed great result. Also I cooked at 180c for about 14 minutes and they were perfect.
What are the ingredient stuff in grams please?
Can I omit the chocolate chips for this recipe? Thanks
It doesn’t specify how many cookies to make with the dough?
I’ve tried this recipe twice now & still, they run into each other, even after I froze the tray before putting them in the oven.
How can object as a cookie be “stupid,” my mother would say… things can’t be stupid, only people.” Just thought I would insert that and make this conversation even more absurd.
BEST cookies I have ever made. I totally did 2 eggs instead of 1 egg + 1 egg yolk. Had no brown sugar on hand so all of the sugar in the recipe was coconut sugar. And I am not about adding extra time, so I skipped the “chill the dough” step. The cookie shape wasn’t as pretty but these are DARN GOOD!
love love love my got to choc chip recipe!
Ive made this recipe about 5 times each time its been a huge hit in my house , in fact im making them tonight ( Christmas Eve). I highly recommend this cookie recipe i mean i have a family of 6 and we all LOVE it , so thank you very much
Although this is a super-late comment since this recipe was posted long ago, an observation on the amount of 2¼ C (290g) flour listed here.
AB uses 12 OZ bread flour, which is ~2¾ C + 1 TBSP + 1 TSP (340g), based on bread flour’s equivalent on most U.S. labels, 1 C = 120g or 4.25 OZ, flour.
Using 224g (2 sticks) butter places the percentage at 66%. With only 290g flour, butter percentage is 77%, which definitely accounts for a greasy cookie. Many choc chip cookie formulas go as high as 90% butter, far more than needed, as an actual butter cookie clocks in at 75%. So, 65% is more of an moderate range for a cookie that is not greasy. Hope this helps.
They turned out so good, crispy on the outside, chewy on the inside. ❤️❤️❤️❤️❤️