Alton Brown Chocolate Chip Cookies Recipe

This Alton Brown Chocolate Chip Cookies recipe (famously known as “The Chewy”) is a soft and dense recipe, which calls for high-protein bread flour and melted butter. It’s the ultimate bakery-style cookie, ready in about 45 minutes (plus chilling time).

Alton Brown Chocolate Chip Cookies Ingredients

• 2 sticks (225g) unsalted butter
• 2 ¼ cups (340g) bread flour
• 1 tsp kosher salt
• 1 tsp baking soda
• ¼ cup (50g) granulated sugar
• 1 ¼ cups (250g) dark brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 2 tbsp whole milk
• 1 ½ tsp vanilla extract
• 2 cups (340g) semisweet chocolate chips

How To Make Alton Brown Chocolate Chip Cookies

1. Melt the butter: Place the two sticks of butter in a saucepan over low heat. Melt completely, then remove from the heat and let it cool slightly. It should be warm, not piping hot.
2. Sift dry ingredients: In a medium bowl, sift together the bread flour, kosher salt, and baking soda. Sifting is important here to aerate the flour and ensure the baking soda distributes evenly.
3. Mix the wet base: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), pour in the melted butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until smooth.
4. Add eggs and liquids: Add the whole egg, the extra egg yolk, the milk, and the vanilla extract to the butter mixture. Mix until thoroughly combined and the batter looks glossy.
5. Combine gradually: Reduce the mixer speed to low. Gradually add the sifted dry ingredients to the wet mixture. Mix only until the flour streaks disappear. Do not overmix, or the gluten will develop too much and make the cookies tough.
6. Fold in chocolate: Stir in the chocolate chips by hand using a sturdy wooden spoon or spatula.
7. Chill the dough: This step is non-negotiable for “The Chewy.” Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling solidifies the fat, preventing the cookies from spreading too thin in the oven.
8. Scoop and bake: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop the chilled dough (about 1.5 oz or #20 scoop) onto the sheets, spacing them 2 inches apart. Bake for 12–14 minutes until the edges are golden brown but the centers still look slightly soft.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Recipe Tips

• Why Bread Flour: The higher protein content in bread flour develops more gluten than all-purpose flour. This creates a sturdy, chewy structure that gives the cookie its famous texture.
• The Extra Yolk: Adding an extra yolk increases the fat content, adding richness and tenderness while helping to emulsify the dough.
• Melted Butter: Unlike creaming softened butter (which adds air for a cakey texture), using melted butter creates a denser, fudgier cookie.
• Milk: The small splash of milk hydrates the dough just enough to react with the flour proteins without making the dough wet.

What To Serve With Alton Brown Chocolate Chip Cookies

These rich cookies are best served simply.

• Cold Milk: The classic and undisputed champion pairing.
• Vanilla Ice Cream: Sandwich two cookies around a scoop.
• Espresso: The bitterness balances the sweet brown sugar.
• Hot Chocolate: For a double-chocolate treat.

How To Store Alton Brown Chocolate Chip Cookies

• Store: Keep in an airtight container at room temperature for up to 5 days. Add a slice of white bread to the container to keep them soft.
• Freeze (Dough): Scoop the dough into balls and freeze on a tray. Transfer to a bag and store for up to 3 months. Bake directly from frozen (add 2 minutes to baking time).
• Freeze (Baked): Baked cookies freeze well for up to 1 month.

Alton Brown Chocolate Chip Cookies Nutrition Facts

• Calories: 180kcal
• Protein: 2g
• Carbohydrates: 24g
• Fat: 9g
• Saturates: 6g
• Sugar: 16g
• Salt: 0.2g

Nutrition information is estimated per cookie (based on 24 cookies).

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