This post may contain affiliate links. Read our disclosure policy.
I decided to jump on the blogging bandwagon regarding the “Which is the Best?” question. I’m pretty sure I’ve found my answer to which is the best brownie, the Baked Brownie. Oh the Baked Brownie. But chocolate chip cookies, on the other hand, I have not had much experience making. I like my chocolate chip cookies to be chewy, soft, and gooey. I began my cookie quest with Alton Brown’s The Chewy chocolate chip cookie recipe partially because it was the most convenient (no 36 hour waiting periods or whatever) and I already had most of the ingredients at hand except bread flour.
The results were inconclusive. All the cookies ended up good but a little different due to several different reasons:
- I used 2 different baking sheets to bake the cookies out of necessity. They were different in size, shape, brand. One was bigger than the other so I had to place one sheet on the top shelf of my oven and one on the middle. Needless to say the cookies came out a bit different from each other depending on which cookie sheet they were baked on. Note: I need new half sheet pans!!!
- I did one batch with the dough I could fit on these 2 stupid baking sheets, and a second batch with the remaining cookie dough on one baking sheet. The second batch turned out more crispy around the edges and had less chocolate chips in it since it came from the bottom of the bowl.
Although the cookies were inconsistent, they were all still good (believe me, I tested one from each batch. Maybe more than once. Ooops.) They were soft and chewy with just the right thickness. They were a tad bit greasy but nothing too bad.
Alton Brown’s The Chewy Chocolate Chip Cookies
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
Instructions
- Heat oven to 375 degrees.
- Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
- 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.
- 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.
Hands down this is the best chocolate chip cookie recipe ever in my opinion. This recipe is easy to follow,The cookies taste great,and I love the texture. The first time I share these cookies with someone they never believe they are made from scratch, they think they’re store bought! Since I found this recipe years ago, this has been the only chocolate cookie I ever bake. My family and friends love them. I make them for office events, gifts or simply just because. When I first baked them I kept the temperature of the of my oven at the suggested tempearture but kept them in the oven for different lengths of times to determine what time would give me the cookie I was looking for.
I also melt my butter first then leave it, do other things to allow butter more than enough time to cool.
Has anyone made them a smaller size, wonder how they would turn out?
I made these, and the first 6 cookies I put in the oven turned out the best because they were still cool when I baked them. The 2nd tray that I put in to bake had been sitting on the counter while the other baked, and just that amount of time was enough to make the dough spread out flatter and that also made the cookies less chewy. They still tasted great 🙂
I made these because I was out of APF and only had bread flour. Im not a fan of tis texture(more cakes) Also 375 for 14 minutes was too hot. they were overdone and burnt around the edges. I should have known, normally cookies only bake 10 to 12 minutes
If I’ve frozen the cookie dough, what would be my next step? Thaw and roll into balls? Or slice and bake from frozen? Or….? TIA!!
Hi Vanessa! You’ll want to roll the dough into balls before freezing. However, if you have frozen the dough as a mass, I’d recommend thawing it overnight in the fridge before letting it set on the counter until it’s just malleable enough to scoop. I hope that helps!
Love the recipe, but one note I would add that I did not think about ahead of time is to let the melted butter cool a bit before adding to sugar… all was great until I added the chocolate chips and they melted a little. It was not a big issue as I put them in the refrigerator and all was well, but be aware. Thanks for the recipe
Meh. I made it as written and I think it turned out as intended – I just didn’t really like it. It is cakey (not dry though). I guess I prefer something with more chew and texture. I won’t make these again unless someone wants me to make them a thick, soft (not chewy) cake like cookie.
Hi there! Sorry you didn’t care for this particular cookie! I hope you will try one of Tessa’s own famous cookie recipes instead! Her Bakery Style Chocolate Chip Cookies are our most popular and beloved cookie recipe, and her Browned Butter Toffee Chocolate Chip Cookies were recently featured on Good Morning America as their favorite cookie recipe ever!! Happy baking 🙂
The cookies are fantastic and so delicious . I love this recipe. I set my oven temperature on 365 because I have a Confection oven
Hi Mary! So happy you enjoyed these cookies! I just wanted to mention your oven temperature; I also use the convection setting on my oven, but it’s highly inconsistent between what the temperature on the oven says, and what my oven thermometer reads inside. Just for your own knowledge, I have linked Tessa’s article about oven temperatures and using an oven thermometer for consistency. I hope that helps! Happy baking! 🙂
These were delicious! Crispy on the edges, chewy in the middle. Perfection. I did end up adding more flour because my mixture was runny — I read the comments and noticed several others did the same. Saving this recipe!