I think I need to start out by admitting the truth: I love Alton Brown. I have even considered going to stalk him in the finer grocery stores of north Atlanta. I’ve always been a bit of a science nerd, so his scientific approach to cooking and baking really appeals to me. I’ve been wanting to try his recipe for chewy chocolate chip cookies, and over the weekend, I got my chance! They turned out beautifully – fluffy, doughy, chewy, delicious.

The only change I’ve made to his original recipe is to decrease slightly the amount of chocolate chips – when it comes to cookies I like to highlight the flavor of the dough so that it isn’t overpowered by the chocolate.

The Chewy
from Alton Brown

1 cup unsalted butter, melted
1 1/4 cups packed brown sugar
1/4 cup sugar
1 egg
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla
2 1/4 cups bread flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chocolate chips

In a large electric mixer bowl, measure the butter and the sugars. Blend until light and fluffy. Add milk, egg, egg yolk, and vanilla. Blend together again until completely combined.

In a separate bowl, combine the dry ingredients (flour, baking soda, and salt). With the mixer on low speed, gradually add the dry ingredients to the egg and butter mixture until a soft dough forms. Fold in the chocolate chips. Cover the dough and chill for at least 1 hour.

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper, and spray the paper with cooking spray. Using a 1/3 cup scoop, drop balls of dough onto the greased parchment paper, allowing about 3-4 inches in between the cookies because they will spread while baking.