Chewy Chocolate Chip Cookies The Chewy Recipe Courtesy Alton Brown

THE CHEWY

Steps:

• Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
• Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
• Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
• Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
• Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
• Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

THE THIN

Steps:

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

ALTON BROWN'S CHEWY COOKIES

Steps:

• Heat oven to 375°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.

THE CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
• Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
• Sift together the flour, salt, and baking soda onto a paper plate.
• Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
• Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
• Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
• Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
• Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
• Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
• Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

ALTON BROWN - CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a medium saucepan over low heat.
• In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda.
• In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed.
• Add egg & egg yolk, milk & vanilla & mix until incorporated.
• Slowly add flour and mix until combined.
• Add chocolate chips and stir until combined.
• Chill in the refrigerator until firm, about 1 hour.
• Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown.
• Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.