Alton Brown’s Famous “The Chewy” Chocolate Chip Cookies | Good Eats | Food Network

What’s your favorite type of chocolate chip cookie? Alton shares how you can alter your chocolate chip cookie recipe slightly to get different textures! This one is “The Chewy.”

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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.

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The Chewy
RECIPE COURTESY OF ALTON BROWN
Total: 1 hr 50 min
Prep: 20 min
Inactive: 1 hr
Cook: 30 min
Yield: 2 dozen cookies

Ingredients

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions

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 your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-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 devouring.

Cook’s Note
The darker the sugar you use, the chewier your cookies will be.

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Alton Brown’s Famous “The Chewy” Chocolate Chip Cookies | Good Eats | Food Network

Back to butter but this time we’re gonna melt it two sticks eight ounces 16 tablespoons 48 teaspoons in a heavy medium saucepan over low heat while that melts sift together two and a quarter cups of bread flour with a teaspoon each of salt and baking soda why

Well where’s that big puppet i hired sorry the water from the melted butter will combine during agitation with the higher protein of the bread flour therefore producing gluten which is chewy also since bread flour can absorb much more liquid than our purpose flour more moisture will stay in the cooking

Add the now melted butter to the mixing bowl and add a quarter cup of white sugar and a quarter cup of brown sugar plus a whole cup of brown sugar and i should mention that the darker the sugar you use the chewier the cookies are going to

Be and now the wet works up to this point we’ve strictly been two egg cookies but now we’re gonna make a change i’m gonna go with one whole egg let that work its way in and one egg yolk why the change that i’ll take this

One it’s got to do with egg whites you see egg whites dry out baked goods that’s kind of what they do and a chewy cookie has got to be moist so not only are we going to get rid of one egg white we’re actually going to add an ounce two

Tablespoons of milk and of course our teaspoon and a half of vanilla as soon as that is integrated we can go with the dry stuff add this nice and slow scraping down the bowl as you go that’s nice [Applause] now as soon as your batter comes

Together time to go with the two cups of chips now remember you got to give these little guys room to grow i never put more than six on a pan at one time how long are they going to take well 13 to 15 minutes depending on your oven but

Always start checking in on them after about five minutes the reason browning depending on your oven the back ones may start to brown before the front ones and you may have to rotate the pans a couple of times oh and remember the more pans you put in the longer the cook time you