Alton Brown's "The Chewy" Chocolate Chip Cookie
User Reviews
4.4
Alton Brown's "The Chewy" Chocolate Chip Cookie
Description
This cookie recipe begins by melting unsalted butter, which when cooled, is beaten with granulated and brown sugars for a smooth, creamy base. A mixture of whole egg and egg yolk is whisked with milk and vanilla and slowly incorporated into the butter-sugar mixture to form the dough. Bread flour, kosher salt, and baking soda are sifted together and gradually mixed in. Semi-sweet chocolate chips are folded in before refrigerating the dough for one hour to firm.
Upon baking scooped portions at 375°F, the cookies develop chewy centers with gently crisp edges due to the bread flour and sugar balance. The eggs and melted butter contribute moisture and richness, while the chocolate chips provide pockets of melted sweetness. The cookie has a rich, buttery flavor and substantial texture.
These cookies are suited for those who prefer a chewier cookie rather than a cakey or crunchy one. They work well as everyday treats or snacks and pair nicely with milk or coffee. Dough refrigeration aids in handling and enhances texture by allowing flour to hydrate.
Ingredients
- 1 cup butter unsalted
- 12 ounces bread flour (about 2¼ cups)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces granulated sugar ¼ cup
- 8 ounces light brown sugar 1¼ cup
- 1 egg
- 1 egg yolk
- 1 ounce milk 2 tablespoons, whole
- 1½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips 12 ounces
Instructions
- Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt and baking soda in a medium bowl; set aside.
- Beat together the melted butter and both sugars on medium speed for 2 minutes.
- Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup or small bowl. Reduce the mixer speed to low and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
- Gradually add the dry ingredients, scraping down the sides of the bowl as needed. Once the flour mixture is incorporated, add the chocolate chips and mix briefly to evenly distribute them throughout the dough. Refrigerate the dough for 1 hour.
- Preheat the oven to 375 degrees F; place oven racks in the top third and bottom third of the oven.
- Scoop the dough into 1½-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before serving. Leftover cookies can be stored in an airtight container at room temperature.
Notes
- Chill dough for at least one hour before baking to improve texture and prevent spreading.
- Use bread flour for a chewier texture than all-purpose flour.
- Bake scoops on parchment paper, rotating pans halfway through baking for even heat.
- Cool cookies on sheet pans shortly before transferring to racks to maintain structure.
- This recipe yields a cookie with crispy edges and a tender, chewy center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 151mg | 6% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 265IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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