THE CHEWY Chocolate Chip Cookie

If you like Alton Brown Recipes:

Ingredients Needed

• Unsalted butter – is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
• Bread flour (2 ¼ cups)
• Kosher salt
• Baking soda – also known as sodium bicarbonate, is a white crystalline powder that is commonly used in baking as a leavening agent
• Granulated sugar –  Or  regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
• Light brown sugar – Is made by combining granulated white sugar with molasses, which gives it a brown color and a slightly different taste than regular white sugar.
• Large egg – The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
• Whole milk – Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
• Vanilla extract – It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
• Semisweet chocolate chips – Chocolate chips come in a variety of sizes, ranging from mini chips to large chunks. Use whatever you prefer.
• See the recipe card below for a full list of ingredients and measurements.

How to make Alton Brown’s Chewy Chocolate Chip Cookie 

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 onto a paper plate. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
3. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
4. Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour.
5. Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
6. Scoop the dough into 1 ½-ounce portion 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 devouring.

Tips for A Chewy Cookie 

Instead of melting butter in a pot on the stove, you can always microwave the butter until it is all melted. Quick and easier than using a pan. Always use microwave-safe bowls. 

What makes a cookie chewy?  For Alton’s recipe, he substituted the all-purpose flour for bread flour which has more protein. He also  uses melted butter and he even said in this particular episode “the darker the brown sugar, the better!” For a chewier cookie. 

How to properly store cookies? Store cookies in airtight containers. If your cookies begin to dry out, add a piece of bread to the container. You can freeze any leftover cookies in freezer bags or airtight containers as well. 

If you don’t want to bake all the cookies at once, just freeze the dough and use what you need. I like to do this and shape the leftover dough into a log and tightly wrap it with saran wrap. Then you can just slice whatever you need and bake them in the oven.