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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.
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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.
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.
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.
Holy moly, these are superb. Officially my chocolate chip cookie recipe. Thank you!
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.
Do you have to use kosher salt or can it be substituted?
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?~
@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.
Um, you just copied this. You get no points from me. Good job, Alton Brown.
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
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