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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.
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!
have made these hundreds of times! best ever! I have found that even the brand of bread flour can make a difference. If the flour has a high protein percentage, the cookie is almost round. I have had to slightly flatten them prior to baking. I don’t have milk in the house, so I sub with whipping cream. Very good if you add 2 T instant espresso to dough. Enjoy!!!!! Best Ever!!!
These are amazing cookies! I made them by hand (no mixmaster – just some muscle to get the butter and sugar incorporated.)
Glad you enjoyed them!
They turned out so good, crispy on the outside, chewy on the inside. ❤️❤️❤️❤️❤️
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.
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
love love love my got to choc chip recipe!
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!
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.
It doesn’t specify how many cookies to make with the dough?