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One of my favorite Food Network stars has always been Alton Brown. When I was first getting into cooking his shows were really helpful because he takes one thing and focuses an entire episode on it. So you will learn several different techniques while making The Chewy Chocolate Chip Cookies using an ingredient differently or several different ways to create a dish. The science behind it is also extremely helpful for a new cook and he does a really great job of breaking things down. For this reason, I knew that I was going to have to try this recipe when I started seeing it pop up in all of my favorite blogs.
The Chewy Chocolate Chip Cookie came from one of Alton Brown’s shows where he made a few changes to the classic Nestle Toll House chocolate chip cookie recipe to make three distinct types of cookies. The Chewy, The Thin and The Puffy. While I probably will not try The Thin cookie, The Chewy sounded right up my alley.The result was just as I had expected, great!
The cookie is definitely chewy and the I like how the chocolate flavor really comes through. I would like to try to make this again and cut back on the butter a tiny bit because I felt like they were just a tad greasier than I like, but other than that I would make no changes! **Edit 6/11 After sitting for a day the cookies are even better! I am not sure I will change the amount of butter next time. I may experiment with 1 1/2 sticks, but after cooling all the way, they are no longer “greasy”**
The Chewy Ingredients
(Source: Alton Brown via The Beantown Baker)
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Directions for Baking
Heat oven to 350-375 degrees F. depending on oven. Gas could need less temperature. Watch the first batch.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough (I chilled my dough for 1 hour), then scoop onto parchment-lined baking sheets, 6 cookies per sheet (I was able to fit 12 cookies per sheet using my medium scoop). Bake for 14 minutes or until golden brown (mine were finished in 12 minutes), checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
*TIP* When storing chocolate chip cookies, keep a slice of bread in the air tight container. It will keep the cookies moist and chewy!
The Chewy Chocolate Chip Cookie From Alton Brown
Alton Brown, the celebrated food scientist and television personality, has a knack for deconstructing recipes to uncover the science behind what makes them work. One of his most beloved recipes is “The Chewy” chocolate chip cookie, featured in his book I’m Just Here for More Food: Food x Mixing + Heat = Baking and popularized on his hit show Good Eats. This recipe has become a favorite for those who crave a soft, chewy cookie that delivers on both texture and flavor.
Brown’s approach to creating The Chewy is all about chemistry. Unlike standard chocolate chip cookie recipes, he uses bread flour instead of all-purpose flour. Why? Bread flour has a higher protein content, which translates to more gluten development, giving the cookie its signature chewiness. He also emphasizes the use of melted unsalted butter, which not only enhances the cookie’s rich flavor but also contributes to its irresistibly soft texture.
Another standout feature of The Chewy is its use of a higher ratio of brown sugar to white sugar. The molasses in the brown sugar adds moisture and a deeper, caramel-like flavor. Alton even calls for a splash of whole milk, an ingredient not typically found in cookie recipes, to give the dough a slight boost in hydration, ensuring a soft bake.
Fans of Good Eats might recall Alton’s episode “Three Chips for Sister Marsha,” where he dives into the nuances of the chocolate chip cookie. In his signature style, he explains how each ingredient plays a role in the final product. For instance, chilling the dough before baking allows the flour to fully hydrate and the flavors to meld, resulting in a more robust, flavorful cookie. Brown also recommends using a #20 disher (a large cookie scoop) to ensure uniformity in size and even baking.
For anyone eager to try The Chewy, the recipe has become a gold standard for chocolate chip cookie enthusiasts. It’s a testament to how science can elevate even the simplest of comfort foods into something extraordinary. If you’re ready to impress your family and friends, grab a bag of bread flour, preheat the oven to 375°F, and channel your inner food scientist à la Alton Brown.
