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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.
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.
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.
This recipe is the only cookie recipe that worked for me! It is chewy and a nice golden brown! Thank you!
Mine were more fluffy than chewy but tasted great
Followed the recipe but cookies were dry. Not sure what happened but won’t use this recipe again.
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!)
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!
Hola! Cuando dices 2 barra de mantequilla te refieres a 200gr?
For those That continue to ask, YESSSS BREAD FLOUR IS ABSOLUTELY NECESSARY FOR THIS RECIPE! To achieve CHEWY cookies you must use bread flour. Furthermore, if you have to melt your butter (as oppose to having it already @room temp) then it should simply just be common sense that if you do not chill your dough that your cookie will completely flatten out. Chilling your dough is as important as using chocolate chips! Do not skip this step EVER! If you are short on time, throw the dough in the freezer for 20 mins, MINIMUM!
is the bread flour necessary?
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.
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.
Do you have to cool the butter to room temperature before mixing with sugars?
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!