Chewy Chocolate Chip Cookies

Reference : Recipes

Chewy Chocolate Chip Cookie


    8 ounces unsalted butter
    12 ounces bread flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    2 ounces granulated sugar
    8 ounces light brown sugar
    1 large egg
    1 large egg yolk
    2 tablespoons whole milk
    1 1/2 teaspoons vanilla extract
    12 ounces semisweet chocolate chips


Makes approximately 2 dozen cookies

*I don't recommend half or double batches. Instead, make a whole batch, bake what you want, portion and freeze the rest.

Another note: Keep in mind this is a "chocolate chip" cookie and therefore the quality of the final product will be greatly effected by the quality of the chips used. Although the semi-sweet "morsels" that we all know from the yellow bag are serviceable, I'd suggest combining such kid-friendly fodder with something a bit more daring, say dark chocolate chips/chunks in the 68% cocoa range. Oh, and remember you can chop your own.

alton brown


1    Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.

2    Sift together the flour, salt and baking soda onto a paper plate.

3    Pour the butter into your stand mixer's work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

4    Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

5    Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds

6    Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula

7    Once the flour is worked in, drop the speed to "stir" and add the chocolate chips.

8    Chill the dough for 1 hour.

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

10   Scoop the dough into 1 1/2-ounce portions onto parchment paper-line half sheet pans, 6 cookies per sheet.

11   Bake two sheets at a time for 15 minutes, rotating the pans halfway through.

12   Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.