Chewy Chocolate Chip Cookies
Alton Brown’s Chewy Chocolate Chip Cookies
These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better.
This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar.
I don’t recommend half or double batches. Instead, make a whole batch, bake what you want, portion, and freeze the rest.
Both U.S. standards and metric measurements are listed, but for consistently delicious results, go metric.
From https://www.browneyedbaker.com/
"There are many recipes for chewy chocolate chip cookies floating around the universe, but Alton Brown’s was the first one that I came across that used bread flour in place of all-purpose flour. Doing so increases the protein content and helps to achieve a chewier cookie. Along with a high ratio of brown sugar to granulated sugar and an extra egg yolk, this little trick ensures that your cookies turn out thick and chewy, not the least bit thin and crispy."
Alton Brown’s Chewy Chocolate Chip Cookies
from https://altonbrown.com/
16 tablespoons (2 sticks) unsalted butter
12 ounces bread flour [2 3/4 cups]
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar [1/4 cup]
8 ounces light brown sugar [1 1/8 cup]
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Heat oven to 375°F 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.
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 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.
Using the paper plate as a slide, 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.
Scoop the dough into 1 1/2-ounce 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.
Makes 2 dozen cookies
The Best Chewy Chocolate Chip Cookies
from https://www.momontimeout.com/
Soft and chewy and bursting with chocolate goodness, this easy chocolate chip cookie recipe is life changing. Made in one bowl without a mixer, this recipe delivers soft, thick, chewy cookies every single time! Truly the ultimate chewy chocolate chip cookie with unmatched flavor and texture!
Melting the butter in this chocolate chip cookie recipe ensures the most chewy chocolate chip cookies. When I was updating this recipe, I added a bit more flour to the recipe to counteract the greasiness that can sometimes occur in baked goods that use melted butter. Make sure you let the melted butter cool and become opaque before mixing in the sugars.
This recipe calls for one egg and one egg yolk. That extra egg yolk makes the cookies more tender which increases the chewiness factor and binds the dough.
I use double the amount of brown sugar than I do of the granulated sugar in these cookies. It gives them undeniable moisture as well as makes the cookies nice and soft for days. It’s also a critical factor in the chewiness of these cookies.
When the dough chills, the melted butter turns back into a solid which prevents the cookies from overspreading while baking. If you don’t allow your dough to chill, or don’t chill it long enough, you might notice some spreading that can easily be avoided with the cookie dough is properly chilled.
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon corn starch
1/2 teaspoon salt
1 tablespoon vanilla extract
3/4 cup unsalted butter melted and cooled just until opaque
1 cup brown sugar
1/2 cup granulated sugar
1 egg room temperature
1 egg yolk room temperature
1 1/2 cups semi-sweet chocolate chips
[1/2 chopped nuts]
Whisk together the melted butter, brown sugar and granulated sugar in a large bowl for two minutes.
Whisk in the vanilla extract, egg and egg yolk until the mixture is light and creamy.
Add the flour, baking soda, corn starch and salt and mix just until combined.
Stir in the chocolate chips.
Scoop out cookie dough, about 1/4 cup per cookie [these are very large cookies, use scoop instead], and roll the dough balls in your hands until smooth. Place on a parchment lined baking sheet and chill in refrigerator for 1 hour or in the the freezer for 30 minutes.
Preheat oven to 325°F.
Place cookie dough about 3 inches apart on a parchment lined baking sheet or a baking sheet with a silicone baking mat.
Bake for 12 to 15 minutes [or less for smaller cookies] in the preheated oven. The cookies are done when the edges are golden and the center looks slightly under baked.
Let the cookies cool on the baking sheet for at least 5 minutes and then transfer to a wire racks to finish cooling.
Store in an airtight container for up to 5 days.
Servings: 12 (these are extra large cookies)
