"The Chewy" Chocolate Chip Cookies

One episode of Alton Brown's Good Eats show featured different recipes for chocolate chip cookies depending on how you like your cookies: thin, chewy, or puffy.  I've never actually seen the episode, but I saw the recipe for The Chewy on a few food blogs and was intrigued.

This is hands down my favorite chocolate chip cookie recipe.  I'll never go back to using the recipe on the back of the chip bag again.  If you like your cookies thin and crispy or puffy you should check out Alton Brown's other recipes here but if you like thick gooey chewy cookies then make these.  Now.  They stay chewy, and the generous amount of kosher salt gives them a perfect salty/sweet contrast.


"The Chewy" Chocolate Chip Cookies
From Alton Brown's Good Eats

2 sticks butter
2 1/4 cups bread flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg plus 1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla
2 cups semisweet chocolate chips


1. Melt butter either in microwave or over the stove.  Cool for a few minutes.

2. Sift flour, salt, and baking soda in a mixing bowl.

3. In a separate bowl, combine melted butter, sugar, and brown sugar, mix with paddle attachment on low until combined.  Add egg and yolk, milk and vanilla.

4. Slowly add flour mixture then chocolate chips.  The batter will be fairly liquidy because of the melted butter.

5.  Chill the dough for about an hour.  This step is key, the dough needs to be cold so that when the cookies are in the oven they don't melt and spread out too fast.  If they do, they won't be thick and chewy, they'll be flat and crispy.

6. Preheat oven to 375 degrees.

7.  Scoop dough with ice cream scoop out onto parchment paper lined cookie sheets.  And yes, you do want to use a cookie scoop size ball of batter here.  These are big cookies, part of what makes them super chewy and thick.

8. Bake for 14-16 minutes until golden brown on the edges and enjoy with a big glass of milk.