I tried Alton Brown’s chocolate chip cookie recipe “The Chewy” and it was a challenging cookie recipe to make. First of all, his recipe has everything measured in ounces so it requires a lot of measuring and the use of a food scale. If you don’t have a food scale yet, why not? It is one of the handiest little kitchen tools I’ve ever used.  Baking is about precision and attention, at which Alton Brown excels.  If you follow his instructions to the letter this recipe cannot fail. Please use a food scale as well.  I do have the correct measurements below in cups for those that don’t have a food scale. Second, my cookies turned out nothing like the ones on his website did for this recipe. Mine came out darker and a little bit less chunky than his photo looked. Overall, it was a pretty good cookie and I would definitely make these again.  Alton made a few changes from the original Nestle Toll House chocolate chip cookie. He used bread flour instead of regular all-purpose flour which gives these cookies more protein and a much chewier texture. Used more brown sugar than white sugar and changed the content of his eggs to 1 whole egg and 1 egg yolk. 

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.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.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.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.Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.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.

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. 

Peppermint Meltaway Cookies  Stained Glass Window Cookies  Spritz Cookies  Joanna Gaines Chocolate Chip Cookie Recipe  Cranberry Bliss Bars 

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.  4.5 from 2 reviews 12 ounces bread flour (2 ¼ cups) 1 teaspoon kosher salt 1 teaspoon baking soda 2 ounces granulated sugar (¼ cup) 8 ounces light brown sugar (¼ cup + 1 cup) 1 large egg 1 large egg yolk 1 ounce whole milk (2 tablespoons) 1 ½ teaspoons vanilla extract 12 ounces semisweet chocolate chips

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

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.

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.

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.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

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.