Alton Brown’s “The Chewy” Chocolate Chip Cookie
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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. A smaller-sized cookie than some of the others that appear on the site, this recipe enables you to eat more than one without feeling too guilty 
Alton Brown's "The Chewy" Chocolate Chip Cookie
Yield: About 24 cookies
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Ingredients:
1 cup unsalted butter
12 ounces (about 2 cups minus 2 tablespoons) bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces (¼ cup + 1 tablespoon) granulated sugar
8 ounces (1 cup + 1 tablespoon) light brown sugar
1 egg
1 egg yolk
1 ounce (1 tablespoon) whole milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chipsDirections:
1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
2. Sift together the flour, salt and baking soda in a medium bowl; set aside.
3. Beat together the melted butter and both sugars on medium speed for 2 minutes.
4. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup or small bowl. Reduce the mixer speed to low and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
5. Gradually add the dry ingredients, scraping down the sides of the bowl as needed. Once the flour mixture is incorporated, add the chocolate chips and mix briefly to evenly distribute them throughout the dough. Refrigerate the dough for 1 hour.
6. Preheat the oven to 375 degrees F; place oven racks in the top third and bottom third of the oven.
7. Scoop the dough into 1½-ounce portions 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 serving. Leftover cookies can be stored in an airtight container at room temperature.
(Recipe adapted from Alton Brown)
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Ive known theoretically about bread flour, brown sugar to white ratios, extra yolk, etc and what they should do but it’s good to hear what they do in reality, in practical taste measures. I know you know your cookies – thanks for this post!
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These look very moist. Does that make them chewier?
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Julie on April 16th, 2013 at 3:12 pm
Maybe I did something wrong but these are the thinnest flattest cookies I have ever had the misfortune of making. I am too embarrassed to send these overseas to my brother who is stationed there in the Army. Agghhhhh!!!!
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Tbought on May 1st, 2013 at 2:34 pm
I had the same problem!!! These are the worst cookies I’ve ever tasted. I looked back at the recipe and am thinking I might have put too much granulated sugar in … Can’t quite remember but I feel like I put 3/4 and 1 tablespoon instead of 1/4 … I wasn’t going to try the recipe again but now I’m rethinking it!
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Thanks for the info…I have tried the original CI recipe and the NY Times cookie, so I will have to attempt this one next. I bookmarked it a while ago. I am on the fence with the sea salt texture in the NY recipe, but my kids loved them.
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I want to make these and the New York Cookes, I’m just wondering if the flour is 12oz or 8 1/2 oz. They both call for 2 cups minus two tablespoons, but are diffrent weights.
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I think there should be an ultimate chocolate chip cookie cookoff to find the absolute perfect chocolate chip cookie. Now I need a cookie…
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Hi there! I’ve tried all these cookies, and all are good. But hands down, Alton’s is the best! I have played around with this receipe for a long time. After many many batches, and my son the science expert, we decided to use less butter. OMG, only use 1 1/2 stick of butter, and increase the milk to 2oz, makes a world of difference! Good Luck!
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solofiore on November 12th, 2012 at 2:33 pm
If you don’t mind me asking, what difference did it make? Was the cookie even more chewy or was it more crisp…? Thanks
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Can I add oatmeal to the recipe?
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Michelle on October 23rd, 2012 at 10:48 pm
Hi Momina, I would not add oatmeal to these cookies, as it will make a drastic difference in the texture. I have a number of oatmeal cookies on the site; I would recommend adding chocolate chips to one of those vs. adding oatmeal to these.
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I can’t wait to try these cookies. I do have a question about the cooking. We just got a convection oven which cooks 25 degrees lower than the programmed temperature. Do you think it will be necessary to cook each batch a little longer? Also is it still necessary to put the pans near the top and bottom and rotate the pans while cooking? Thanks!
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Michelle on October 23rd, 2012 at 10:58 pm
Hi Christine, Eek, I am not at all familiar with convection baking (I use a traditional oven). I do have a link to a conversion chart in my FAQ questions. That may point you in the right direction! http://www.browneyedbaker.com/faq/
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Is it okay to refrigerate the dough for more than an hour? Could I refrigerate it for a few days?
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Michelle on December 17th, 2012 at 11:21 pm
Hi Celia, I would say you could refrigerate the dough up to overnight or a day, but I wouldn’t do so for longer. Usually cookie recipes that can be refrigerated for a long period of specifically state that, and this one doesn’t.
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Cher on May 4th, 2013 at 12:31 am
I’ve made this recipe and left it in the fridge for 48 hours and they come out AMAZING…..the absolute best.
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m00se on June 13th, 2013 at 11:54 pm
The key to these cookies is actually to let the flour hydrate. Keep the dough in a sealed container 2-3 days before baking.
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I happen to live at 9,500ft. Do you have any ideas on how to change this for high altitude?
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Michelle on February 5th, 2013 at 10:43 pm
Hi Cat, I don’t, unfortunately as I do not bake at a high altitude. If you have a set method of adapting recipes for your altitude level, I would apply those same principles. There are also a number of online calculators to help guide you in altering a recipe for altitude. Good luck!
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I made these cookies today and they turned out flat and crispy. I followed the recipe exactly. Any idea why this might have happened?
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Michelle on March 2nd, 2013 at 5:10 pm
Hi Valerie, A couple of things. Did you line your pan with parchment paper or a silicone baking mat? Greasing a baking sheet can often result in cookies that spread and are crisp. Also, are you using an oven thermometer to ensure that the temperature is correct? Many ovens can be off by a significant amount, which can cause baked goods to not turn out.
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Valerie on March 2nd, 2013 at 6:12 pm
I did line the sheets with parchment. I was using an even that I’m pretty unfamiliar with so I’m going to try again at home. You and Alton have never steered me wrong before!
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I’m sure I followed the instructions. I was really careful this time. Really. But instead of fat little chewy cookies, I had giant flat crunchy greasy sad cookies. Just sad. More flour maybe? Is it because of the insulated baking sheet?
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Michelle on March 21st, 2013 at 2:06 pm
Hi Jenn, It could be the baking sheet, it could also be the oven. Be sure that the temperature is accurate by using an oven thermometer.
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Thanks for the recipe! I followed the exact instructions as well, but unfortunately they came out way overcooked & like mentioned above, crunchy & crisp. I’m guessing pay attention to your oven, as they all vary & adjust the timing. 15 minutes was way too long for me. I also used parchment paper on a baking sheet. Will give this recipe another shot though
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Bread four! That’s the secret! I’ve been searching for a chewy cookie recipe and I hit the jackpot. Have used this recipe at least six times in the last month it’s the only one I’ll keep using! Now I no longer have to beg my girlfriend for her secret recipe! Thanks from the novice baker!!!
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Hi! so excited to make these, they look amazing! just wanted to clarify, on alton’s website the 12 ounces of bread flour equals to 2 1/2 cups, so im a bit confused.. did you adjust the original recipe because you found this to be better?
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I have made these cookies for a long time. It is the only recipe I have with bread flour. I cannot find a recipe for peanut butter cookies —- either they are too dry/flavorless/ do not want nuts or butterscotch chips in them………. do you think I could add peanut butter to this recipe — ???? would I need to eliminate something ——- eventually skipping the choc chips???? It just seems that this is a good formula ———- but REALLY would like “the perfect peanut butter cookie”…………….. thanks…………..
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Michelle on May 16th, 2013 at 11:41 pm
Hi Sue, I haven’t played around with creating a peanut butter cookie recipe from this cookie, but I do have a couple of favorite peanut butter cookie recipes you might want to check out:
http://www.browneyedbaker.com/2009/06/09/peanut-butter-cookies/
http://www.browneyedbaker.com/2011/09/07/chunky-peanut-butter-cookies/
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I have made just the dough so far and it needed a lot more flour, I think the flour measurement is off.
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