Alton Brown's "The Chewy"

While Alton Brown may refer to these delicious cookies as "The Chewy," I think I'm going to suggest he name them "Totally Bitchin' Chocolate Chip Cookies That You Won't Be Able To Stop Eating, No Matter How Tight Your Jeans Become." All I can say is wow! For the first time in my pregnancy, I'm craving sweets, and I really really wanted a delicious chocolate chip cookie recipe the other day. The wonderful ladies on the What's Cooking board on suggested this recipe. Amazingly enough, we still have a few cookies left, but I think that's only because Will had dental surgery the other day and he has to be careful of anything too hard or chewy. The only slight modification I did was to add more chips, and also some chocolate chunks. What can I say, the pregnant lady wanted a very chocolately cookie!
Source: Food Network


  • 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 (feel free to add more!)

1. Heat oven to 375 degrees F.

2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

3. 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.

4. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.


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