Alton Brown's The Chewy Chocolate Chip Cookies
Alton Brown Chocolate Chip Cookies are pretty big and thick, leaving you with dense, moist, and wonderfully chewy cookies that have so much flavor from the use of brown sugar and bread flour.
Servings: cookies
Ingredients
- 1 cup (225 gr) unsalted butter
- 4 1/2 tbsp (57 gr) granulated sugar
- 1 1/8 cup (225 gr) light brown sugar
- 1 large egg
- 1 egg yolk
- 2 tbsp whole milk
- 1 1/2 tsp vanilla extract
- 2 1/4 cups (340 gr) bread flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups (370 gr) semisweet chocolate chips
Instructions
- Melt the butter in a saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt, and baking soda and set aside.
- Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
- Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
- Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
- Gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chips. Chill the dough for 1 hour.
- Preheat oven to 375F/190°C and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
- Scoop the dough into 1.5 ounce/43 gr portions and place on the half-sheet pans, 6 cookies per sheet.
- Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
- Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.
Notes
There are 2 different recipes; the TV version with volume measurement and the published online with weight measurement. After studying both, I decided to follow the written recipe because it uses weight measurements. The volume measurement in this recipe was converted from the weight measurement because I find the recipe with volume measurement is not accurate.
The original recipe calls for 375F/190°C baking temperature for 15 minutes, but I find the cookies to be overbaked and slightly burnt. I recommend reducing the oven temperature to 350F/180°C and the baking time to 13 minutes.
You can alternatively use a 2-inch/5cm ice cream scoop to portion the dough if you don't have a weight scale at home.
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.