Alton Brown's Chewy Chocolate Chip Cookies
Soft and chewy chocolate chip cookies elevated beyond the childhood classic. Bread flour, an extra egg yolk, and adjusted sugar ratios create the ultimate chewy texture.
Ingredients
Equipment Needed
- stand mixer
- 2-quart saucepan
- half-sheet pans
Ingredients
Equipment Needed
- stand mixer
- 2-quart saucepan
- half-sheet pans
Instructions
Prepare
- 1
Preheat oven
Heat oven to 375°F and place the racks in the top third and bottom third of the oven.
- 2
Prepare pans
Line 4 half-sheet pans with parchment paper and set aside.
- 3
Melt butter
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- 4
Sift dry ingredients
Sift together the flour, salt, and baking soda onto a paper plate.
Mix the Dough
- 1
Beat butter and sugars
Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
- 2
Whisk wet ingredients
Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
- 3
Combine wet ingredients
Slow the mixer to 'stir' and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
- 4
Add dry ingredients
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula.
- 5
Add chocolate chips
Once the flour is worked in, add the chocolate chips. For best results, chop your own dark chocolate chunks in the 68% cocoa range.
- 6
Chill dough
Chill the dough for 1 hour.
Bake
- 1
Portion dough
Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
- 3
Cool
Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.
Cook's Notes
This is a hack of the classic Nestle Toll House recipe with key modifications for superior chewiness. Don't make half or double batches—make the full recipe, bake what you need, and freeze the rest of the portioned dough for later. For even better flavor, chop your own dark chocolate chunks in the 68% cocoa range instead of using chips.
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