Alton Brown’s ‘The Chewy’ Chocolate Chip Cookies Recipe

You must have heard of Alton Brown’s ‘The Chewy’ chocolate chip cookies before. Yes, they are indeed supposed to be the chewiest chocolate chip cookies you will ever try, and I can surely vouch for that! Want to know how to make them? Let us explore this really easy and foolproof recipe in this article! 

Alton Brown does have some really great recipes that are a favorite for many people. His chocolate chip cookie recipe, however, is supposed to be one of the best of the kind, considering how chewy and delicious the cookies turn out to be. 

There are certain secrets in this recipe that make these cookies really divine, but more on that later. However, if you are tired of cookies that end up being extremely crispy and not chewy at all, then you surely need to try this recipe out. 

After making these cookies, I realized that there is absolutely no way that this recipe could go wrong! That’s how foolproof it is! Moreover, I have tried to simplify the reason behind using each ingredient and what exactly their role is in this recipe. 

So, you will find a complete guide here on how to make these cookies, starting from the equipment needed to the time required and the steps to make them. Finally, you’ll also find certain tips and tricks to make these cookies, along with nutritional information. So, let’s dive right into ‘The Chewy’ chocolate chip cookie recipe!

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What Equipment Will You Need To Make Alton Brown’s ‘The Chewy’ Chocolate Chip Cookies? 

  • Measuring Cups – For baking, it is important to be as precise with the ingredients as possible. The best way to do so is by using measuring cups. The original recipe does have the measurements in ounces; however, in case you don’t have a scale, measuring cups will surely be very handy. 
  • Measuring Spoons – Some of the ingredients, mainly the baking soda and vanilla extract, are required in really small amounts. So for that, measuring spoons will be needed. 
  • Saucepan – This recipe requires the butter to be melted initially, for which you will need a medium-sized saucepan. 
  • Sieve – To sift all the dry ingredients together and get a finer dough with no lumps at all, you will need a large sieve. 
  • Whisk – A whisk will be needed to mix the eggs together before you add them to the creamed butter mixture. Mixing the eggs will help you add just a little at a time and not all of it at once. 
  • Stand Mixer – Just like most baking recipes need a stand mixer, for this recipe too, this equipment will be really useful. If you don’t have a stand mixer, you can also use a hand mixer with both whisk and paddle attachments. However, I would highly suggest not mixing the recipe by hand, as your arms will surely begin to hurt after a while. 
  • Spatula – While mixing the ingredients together in the stand mixer, there are chances of the ingredients splattering around the bowl and sticking to the sides. To get everything together, a silicone spatula will be needed. 
  • Bowl – You will need a medium-sized bowl to prepare the egg mixture and a large bowl to sift the dry ingredients together. 
  • Baking Tray – You will need two large baking trays to bake a yield of around 24 cookies. If you have just one of them, that is okay, too, as you can bake the cookies in turns. 
  • Silicone Mat – To make sure that the cookies don’t stick to the baking tray, you will need a large silicone mat. You can also use baking or parchment paper if you have that. 
  • Ice Cream Scoop – An ice cream scoop will help you get the same quantity for each cookie, which will surely help you get uniform cookies. 
  • Cooling Rack – Lastly, once the cookies are out of the oven, you will have to let them cool down a little bit before you devour them! For that, you will need a cooling rack which will make sure the cookies are cooled thoroughly.  

How Much Time Will You Need To Make Alton Brown’s ‘The Chewy’ Chocolate Chip Cookies? 

Preparation TimeResting TimeBaking TimeTotal Time
15 Minutes1 Hour15 Minutes1 Hour 30 Minutes

What Ingredients Will You Need To Make Alton Brown’s ‘The Chewy’ Chocolate Chip Cookies? 

  • Bread Flour – Yes, these cookies need bread flour and not all-purpose flour! The bread flour contains extra gluten, which is eventually what helps make these cookies extra chewy and delicious. To make two dozen cookies, you will need 12 ounces or 2 ¼ cups of bread flour. 
  • Caster Sugar – It isn’t a dessert or a baked good without sugar! For this recipe, you will need 1/4 cup or 2 ounces of granulated sugar or caster sugar. 
  • Brown Sugar – Not everyone may know this, but brown sugar, along with the sweetness it provides, also gives a lot of moisture to baked goods. Hence, in this recipe, to get a soft and chewy texture, we will be using more brown sugar and less caster sugar. You will need 8 ounces or three-fourths cups of dark brown sugar. 
  • Baking Soda – Baking soda acts as a leavening agent, which will help the cookies rise and also make them soft, as compared to using baking powder. For this recipe, you will need one teaspoon of the same. 
  • Egg – The egg is the main ingredient that will give the whole recipe structure and also help bind all the ingredients together. You will need a single large egg for this recipe. 
  • Egg Yolk – Another secret but a no-so-secret ingredient in this recipe is egg yolk. Egg yolk, due to its fatty texture, gives the cookies a rich flavor and makes them chewy. Hence, we will be using a single egg yolk for this recipe. 
  • Butter – Butter is the fat needed in this recipe, which will give it an irresistible flavor and also a great texture. For this recipe of almost two dozen cookies, you will need two sticks or 8 ounces of unsalted butter. Make sure you use unsalted butter, as salted butter will change the taste of the cookies. 
  • Milk – The milk will also add in extra moisture and, in turn, help the cookies be chewy and decadent. For this recipe, you will need two tablespoons or an ounce of whole milk. 
  • Vanilla Extract – Vanilla extract simply helps amplify the flavor of the cookies and take away the egg-like flavor, so you will need 1 ½ teaspoon of the same. 
  • Semi-Sweet Chocolate Chips – It won’t be chocolate chip cookies without good old chocolate chips! This recipe needs 12 ounces of semi-sweet chocolate chips or chunks. Try not to use really sweet ones as they will change the flavor of the cookies from what they are originally supposed to taste like. 
  • Salt – Lastly, you will need ½ teaspoon of salt just to enhance the flavor of the cookies. 
The Chewy Chocolate Chip Cookies 1

Steps To Make Alton Brown’s ‘The Chewy’ Chocolate Chip Cookies

1. Pre-Preps 

The first step to making these wonderful cookies is to get done with all the pre-preps. For that, start off by melting the butter in a saucepan over medium heat. Once the butter has just melted, keep it aside and let it cool slightly until it can be used. 

The next step is to sift all the dry ingredients together. Sift the flour, baking soda, and baking soda in a large bowl and keep it aside. That’s all with the pre-preps! 

2. Make The Cookie Dough

Once your pre-preps are done, the next step is to make the cookie dough. For that, once the butter has cooled down slightly, pour it into the stand mixer and add the caster sugar and brown sugar. Mix these ingredients together with a paddle attachment for about 2 minutes. 

Meanwhile, whisk together the whole egg, egg yolk, milk, and vanilla extract in a medium bowl. Now, start adding this egg mixture to the butter and sugar mix, bit by bit. Mix until everything is combined and then slowly start adding in the dry ingredients. 

While adding the dry ingredients, make sure that the speed of the stand mixer is set to the lowest one possible. Moreover, keep scraping the sides and bringing everything together once in a while. Once the flour is all mixed in, add in the chocolate chips, again at a low speed, and once they are incorporated in, let the dough chill for about an hour. 

3. Line The Cookies And Bake

Once the dough has rested and chilled for an hour, you can start lining the cookies. Here, firstly preheat the oven to 375 degrees Fahrenheit and line the baking trays with silicone mats or parchment paper and keep them aside. 

Now, start scooping out the cookie dough with the ice cream scoop and place them on the baking tray, making sure there is a little space between them. Ideally, you should be able to get six cookies in a single tray. Once the cookies are lined on the trays, bake them in the preheated oven for 15 minutes. 

While baking the cookies, make sure that you rotate the tray halfway through, as that will ensure even baking. Take the cookies out of the oven once they have a golden brown color, and slide the silicon mat or parchment paper onto a cooling rack. Let the cookies cool for 10 minutes, and then devour these beauties! 

Some Ways To Enjoy Alton Brown’s ‘The Chewy’ Chocolate Chip Cookies

  • With Milk – Stating the obvious here, chocolate chip cookies and cold milk are a match made in heaven! Moreover, these chewy cookies, once dipped in cold milk, are even more chewy and delicious! 
  • Ice Cream Sandwich – These cookies, due to their soft and chewy texture, also make a great base for ice cream sandwiches. Just add a scoop of vanilla ice cream in between two cookies, and voila, your ice cream sandwich is ready! 
  • S’mores – We have all had regular s’mores, but how about experimenting with them a little? For that, swap the crackers for these delectable chocolate chip cookies, and thank me later! 
  • Cookie Pizza – This cookie recipe can easily be turned into a delicious dessert pizza! Instead of baking small cookies, bake a large one in a cast iron skillet and top it with your favorite toppings! My personal favorites with them are Nutella, MnMs, and also mini marshmallows. 
  • Cheesecake – Another way to experiment with these cookies is to use them in decadent cheesecakes. Use these cookies as a base in place of graham crackers, or add little bits to the cheesecake batter itself for a fudgy and chocolatey surprise. 

Nutritional Information

Calories217 kcal
Carbohydrates27 grams
Protein2 grams
Fat12 grams
Saturated Fat7 grams
Polyunsaturated Fat0.4 grams
Monounsaturated Fat2 grams
Trans Fat0.3 grams
Cholesterol21 milligrams
Sodium98 milligrams
Potassium66 milligrams
Fiber0.3 grams
Sugar17 grams
Vitamin A239 micrograms
Calcium22 milligrams
Iron0.2 milligrams

What Will Alton Brown’s ‘The Chewy’ Chocolate Chip Cookies Look And Taste Like? 

As is the case with most baking recipes, many of you may wonder how these cookies are supposed to turn out in terms of the way they look, their texture, and also their flavor. This does happen more often with baking recipes, as precision is very important, and a little here and there can actually make a huge difference to the recipe. But do not worry! Once you know what you are supposed to expect, it will be much easier. 

In terms of the way they are supposed to look, these cookies will look like massive and decadent chocolate chip cookies. Here, we did add all the chocolate chips to the dough, but in case you want your cookies to look even more irresistible, you can add some extra chunks on top. 

Now, talking about the flavor and texture, these cookies will surely be much more decadent and chewy as compared to regular chocolate chip cookies. As I mentioned earlier, the use of bread flour in place of all-purpose flour adds extra gluten to the dough, which in turn, makes the cookies really chewy. The flavor of these cookies is also really decadent due to all the extra chocolate chips added to the recipe. 

Recipe Card

The Chewy Chocolate Chip Cookies 2

Alton Brown’s ‘The Chewy’ Chocolate Chip Cookies Recipe

Alton Brown's chocolate chip cookies are truly the most chewy cookies you will ever have in your life. You can easily make these cookies at home following this simple recipe! Once you try these chocolate chip cookies, no other cookie will ever be able to live up to these!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 Cookies
Calories 217 kcal


  • Measuring cups
  • Measuring Spoons
  • Saucepan
  • Sieve
  • Whisk
  • Stand Mixer
  • Rubber Spatula
  • Bowl
  • Baking Tray
  • Silicon Mat
  • Ice-cream scoop
  • Cooling Rack


  • 2 1/4 cups Bread Flour
  • 1/4 cup Caster Sugar
  • 3/4 cup Brown Sugar
  • 1 teaspoon Baking Soda
  • 1 no. Egg
  • 1 no. Egg Yolk
  • 8 ounces Unsalted Butter
  • 2 tablespoons Milk
  • 1 1/2 teaspoon Vanilla Extract
  • 12 ounces Chocolate Chips (semi-sweet )
  • 1/2 teaspoon Salt


  • Melt the butter in a saucepan and once it has just melted, transfer to a separate bowl and keep it aside.
  • Sift the flour, baking soda and salt in a large bowl.
  • Once the butter has cooled down, pour it into the stand mixer bowl along with the caster sugar and brown sugar.
  • In a medium sized bowl, mix together the egg, egg yolk, milk and vanilla extract.
  • Add this mix bit by bit to the stand mixer bowl, over the butter and sugar mix, while whisking it.
  • Once all of the egg mixture is incorporated, you can slowly start adding the dry ingredients.
  • As all of the flour gets mixed in, you can finally add the chocolate chips to the dough, then take it out of the mixing bowl, wrap it in plastic and let it rest in the refrigerator for 1 hour.
  • After an hour, preheat the oven at 375 degrees Fahrenheit and line the baking tray with a silicon mat or parchment paper.
  • Scoop out the cookie dough onto the tray with the help of an ice cream scoop, making sure there is enough space between two cookies.
  • Bake the cookies in the oven preheated at 375 degrees Fahrenheit, for 15 minutes, making sure you rotate the tray halfway through the process.
  • Once the cookies are done baking, take them out of the oven and transfer them onto a cooling rack.
  • After the cookies have cooled down for 10 minutes, enjoy!


Serving: 1cookie | Calories: 217kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 98mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 239IU | Calcium: 22mg | Iron: 0.2mg
Keyword Alton Brown’s Chocolate Chip Cookies, Chocolate chips, The Chewy
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Frequently Asked Questions (FAQs)

Can all-purpose flour be used in this recipe in place of bread flour? 

If you can’t find bread flour anywhere at all, then you can use all-purpose flour. However, that will result in changes in the texture of the cookies, as they won’t turn out as chewy.

Does the butter have to be browned while melting? 

No, for this recipe, you only need to melt the butter and not brown it. 

Why does this recipe use baking soda and not baking powder? 

The reason behind using baking soda in this recipe is just the fact that baking soda will end up giving you a chewier cookie. 

Can extra chocolate chunks be added on top of the cookie? 

Yes, if you want the cookie to be extra decadent and chocolatey, you can add extra chocolate chunks on top. 

How long can these cookies be stored? 

These cookies, if stored in an airtight container, should last for two to three weeks at room temperature. 

Can the cookie dough be made and kept in advance? 

Yes, you can make the cookie dough in advance and store it in the freezer in airtight containers for as long as three months.  


Alton Brown’s ‘The Chewy’ chocolate chip cookies are extremely chewy and decadent. Just with a few simple changes in a chocolate chip cookie recipe, you can make these exceptionally delicious cookies for yourself!

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