Chewy Chocolate Chip Cookies

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Some people like their cookies crunchy, while others prefer them soft and chewy.  Here’s Food Network’s Alton Brown’s take on the chewy variety:


  • 8 oz. unsalted butter
  • 12 ounces bread flour
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 2 oz. granulated sugar
  • 8 oz. light brown sugar (cookies will get chewier the darker your sugar is)
  • 1 large egg
  • 1 large egg yolk
  • 1 oz. whole milk
  • 1.5 tsp. vanilla extract
  • 12 oz. semisweet chocolate chips


Melt butter over low heat and set aside to cool slightly.  Sift together flour, salt and baking soda.  Pour butter into a large bowl and add the sugars.  Beat for two minutes.  Whisk together the egg, egg yolk, milk and vanilla in a measuring cup.  Slowly add the egg mixture to your butter and sugar mixture and mix until thoroughly combined.  Slowly add flour mixture, then chocolate chips.  Chill dough for one hour.  Preheat oven to 375 degrees, with racks in top and bottom third of oven.  Scoop dough onto parchment-lined sheet pans (Brown suggests half sheet pans, six cookies per sheet).  Bake 15 minutes, rotating halfway through.  Let cool on cooling racks.

Recipe found here.


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