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Alton Brown's "The Chewy" Chocolate Chip Cookie
4.4 from 57 votes

Alton Brown's "The Chewy" Chocolate Chip Cookie

Alton Brown's "The Chewy" Chocolate Chip Cookie is made with bread flour for a denser texture and a blend of granulated and light brown sugars for balanced sweetness and moisture. The dough includes melted butter, whole egg, and egg yolk for richness and softness. Baking at 375°F yields cookies with chewy centers and slightly crisp edges, showcasing evenly distributed semi-sweet chocolate chips.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 24 cookies
Calories: 257 kcal
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
  2. Sift together the flour, salt and baking soda in a medium bowl; set aside.
  3. Beat together the melted butter and both sugars on medium speed for 2 minutes.
  4. 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.
  5. 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.
  6. Preheat the oven to 375 degrees F; place oven racks in the top third and bottom third of the oven.
  7. 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

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%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 257

% 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.