Saturday, March 14, 2009

Alton Brown’s "The Chewy"

As I previously mentioned, I went on a bit of a cookie baking binge a few weekends ago. Along with the chocolate sugar cookie, and the butterscotch oatmeal cookie, I wanted to make a classic chocolate chip cookie. Now, I already have a recipe that people love. Whenever I make them people are like, “THESE ARE THE BEST COOKIES EVER!”. But I just kept hearing rave reviews online about this Alton Brown recipe called “The Chewy”. Just in case (you live on Mars and) have never watched his show on the Food Network, Good Eats, it’s an incredibly informative, but still entertaining show. He really breaks it all down to a science. He spent an entire episode on Chocolate Chip Cookies, making “The Thin”, “The Puffy”, and “The Chewy”. How great is that? I’ve actually seen that episode, and I finally decided to try out one of the recipes.

The first cookie I had from this recipe was when it was still slightly warm out of the oven. To which I immediately replied, “I like my other recipe better”. But really, I hadn’t given this recipe a shot, in the conditions is supposed to be good for. See, this recipe is supposed to produce a cookie that remains soft and “chewy” even for the next couple days. Sure enough when I had one of the cookies the next day it was melt-in-your-mouth chewy and buttery. This really was a yummy yummy recipe. I still think I’m gonna stick with my other recipe as my go-to ccc recipe. I do think I need better pictures of that cookie. I made it in my early early stages of blogging. That aside, that doesn’t mean I wouldn’t recommend this recipe. I definitely would! It just depends on your chocolate chip cookie preference. To me, in the other recipe, the cookies puff up a bit more, and I like that. You had more to sink your teeth into. These cookies were flatter, and greasier. Some people won’t mind that, but I did. If you want, check out this cookie comparison over at The Way The Cookie Crumbles, it’s one of the blogs that inspired me to finally try out this recipe!

Below is the recipe in it’s original form. The only thing I did different was use my small cookie scoop, so therefore my baking time was reduced. Definitely keep an eye on these cookies. Probably due to the melted butter, these cookies turn golden in color pretty fast.


Alton Brown's "The Chewy"


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


Heat oven to 375 degrees F.

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, 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.

Special thanks to my cookie scoop for producing such perfect looking cookies!

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9 Responses to “Alton Brown’s "The Chewy"”

  1. 1
    Jen — March 14, 2009 @ 11:10 am

    Aren’t these awesome. I have such a hard time picking an all time favorite chocolate chip cookie recipe, but I definitely loved them when I made them.

  2. 2
    Katie R. — March 14, 2009 @ 11:15 am

    I agree….for a “chewy” cookie…it stayed soft. I prefer my other choc chip cookie recipe better. I felt like this one didn’t have enough flavor. Everyone said it was a little bland. I went over the recipe to make sure I didn’t leave anything out- and I didn’t. It is good…but not great.

  3. 3
    brannyboilsover — March 14, 2009 @ 2:07 pm

    Thanks for all the info.

  4. 4
    Dani — March 15, 2009 @ 5:29 am

    CCCs are my favourite thing to make, but I haven’t tried AB’s chewy yet…. yours look so good i have bumped it up to the top of the list ๐Ÿ™‚

  5. 5
    A_and_N — March 16, 2009 @ 6:39 am

    Hi I came across your blog through 3B’s blog (recipe for the salted caramel icing). I love your blog ๐Ÿ™‚ The cookies look moist and chewy. I also loved your stuffed red bell peppers. They look lovely ๐Ÿ™‚

  6. 6
    โ™ฅRosieโ™ฅ — March 16, 2009 @ 10:52 am

    Great looking cookies. I also came across your blog through 3B’s blog (recipe for the salted caramel icing). Will be back again that’s for sure.

  7. 7
    Ingrid — March 18, 2009 @ 1:06 pm

    I don’t know those cookies are lookin good to me….

    Hey, lets do a test and see how well both recipes’ cookies travel. Mail me some and I’ll let you know. ๐Ÿ™‚

    I don’t know whay but I never make cookies.

  8. 8
    The American Homemaker — March 18, 2009 @ 8:03 pm

    I do live on Mars… LOL

    Actually I don’t watch TV so I don’t know anyone on any network ๐Ÿ™‚

  9. 9
    jerry — May 9, 2012 @ 9:33 pm

    did you chill the dough for a whole hour? yes it has melted butter but when you chill the dough it makes a difference. i guess the melting of the butter is to better incorporate the sugars with the butter in the creaming process to create the chewier cookie. also if you used a smaller scoop there will be a difference in texture and puffiness, etc. i only have a #40 disher, which is about half a #20 disher, so i did 2 scoops per cookie and made the 2 scoops into a single ball and placed it on the baking sheet. they were the best ccc’s i’ve ever had. next time make these again but use t scoops for each individual cookie and you will see a difference.

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