Chewy Chocolate Chip Cookies

From Alton Brown’s Good Eats.

Some tips on cookie making – if you want a chewier cookie, try using bread (hard) flour. The high protein content produces a chewier cookie where cake and pastry (soft) flour is low protein so produces a lighter crumb (it’s crunchier). Try it out!


  • 8 oz (1 c) unsalted butter
  • 12 oz (about 2 3/4 c) bread (hard) flour
  • 1 tsp kosher salt (or table or sea…)
  • 1 tsp baking soda
  • 2 oz (about 1/4 c) granulated sugar
  • 8 oz (just shy of 1 1/4 c) golden brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 Tbsp whole milk
  • 1 1/2 tsp vanilla extract
  • 12 oz (2 c) chocolate chips (semi-sweet are best)


  1. Melt butter, set aside.
  2. Sift together flour, salt, baking soda and place on a paper plate (you can just use a bowl if preferred)
  3. Pour the butter into a stand mixer’s bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes (really, two minutes, no skimping!)
  4. Whisk together whole egg, egg yolk, milk and vanilla.
  5. Reduce mixer speed and slowly add egg mixture. Mix until thoroughly combined, about 30 seconds.
  6. Gradually integrate dry ingredients, scraping down the bowl as you go.
  7. Once this is done, drop the speed to “stir” and edd the chocolate chips.
  8. Chill the dough for one hour.
  9. Heat oven to 375F and place racks in top and bottom third of oven.
  10. Scoop the dough with 1 1/2oz cookie scoop (ice cream scoop size) onto parchment paper, 6 cookies per sheet.
  11. Bake two sheets at a time for 15 minutes, rotating pans halfway through.
  12. Remove from oven, slide parchment with cookies onto cooling rack, and wait at least 5 minutes before devouring.
Posted on September 9, 2015 and filed under cookies & bars.