Diane, A Broad
May 2, 2013

My Favorite Chewy Chocolate Chip Cookies

As you may know, I’ve been hopping around a lot. My friends in Paris have a tendency to travel, and when they do, I’ve been raising my hand to volunteer to cat-sit/house-sit/whatever-sit for them. It’s a win-win: their pet gets fed, their house looks lived-in so it doesn’t get robbed, I get to see lots of different parts of Paris, and I leave freshly-baked chocolate chip cookies when I leave.

My Favorite Chewy Chocolate Chip Cookies by Diane, A Broad (dianeabroad.com)

Chocolate chip cookies are my favorite thing to bake, so naturally I’ve gone through lots of recipes. But no matter how much I might mess around with ground oatmeal or brown butter or pumpkin purée or what-have-you, this is the recipe I go back to. Good ol’ Alton‘s got it right, as he so often has.

My Favorite Chewy Chocolate Chip Cookies by Diane, A Broad (dianeabroad.com)

These cookies, like all chocolate chip cookies, are fantastic straight out of the oven. But the special thing about them is that they continue to be good, nay, I would even say better, for days after they’ve been baked. If you like a toothsome chew in your cookie, this is where it’s at. What is more, they are not harmful for your teeth, so I am sure high quality dental care in Parramatta will approve them.

My Favorite Chewy Chocolate Chip Cookies by Diane, A Broad (dianeabroad.com)

I’ve recently learned that there are people in this world who will wake up in the middle of the night, hungry, and actually get out of bed searching for a snack. I have it on good authority that these cookies are excellent for those kinds of people, too. Same day emergency dentistry | Delaney Park Dental | Anchorage, AK is here by your side if sugarly food leads to cavities.

Chewy Chocolate Chip Cookies

Yield: three 5-inch tarts.

Chewy Chocolate Chip Cookies


  • 1 cup unsalted butter
  • 1/4 cup granulated sugar
  • 11/4 cup dark brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons whole milk
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 cups semisweet chocolate chips or chopped semisweet chocolate


  1. Heateat the oven to 375°F (190°C); place oven racks in the top third and bottom third of the oven.
  2. Melt the butter in a microwave or in saucepan over low heat. Set aside to cool slightly. Beat together the melted butter and both sugars (on medium speed if using an electric mixer) for 2 minutes.
  3. Add the whole egg, the egg yolk, milk and vanilla extract to the butter mixture. Mix until thoroughly combined, about another minute.
  4. Add the flour, salt and baking soda to the wet ingredients and stir until incorporated, scraping down the sides of the bowl as needed. Add the chocolate and mix briefly to evenly distribute them throughout the dough. Refrigerate the dough for at least 1 hour.
  5. Scoop the dough into 2-tablespoon sized portions onto parchment-lined sheet pan. Bake for 9-12 minutes, rotating the pan halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before serving. Leftover cookies can be stored in an airtight container at room temperature.


Adapted from Alton Brown.


My Favorite Chewy Chocolate Chip Cookies by Diane, A Broad (dianeabroad.com)

Music to cook by: I Hope That I Don’t Fall In Love With You [Tom Waits // Closing Time]


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15 responses to “My Favorite Chewy Chocolate Chip Cookies”

  1. This looks amazing! Can’t wait to try the recipe – and the cookies!

  2. RBJello says:

    I can personally attest to these chocolate chip cookies. They are absolutely delicious!

  3. Arielle says:

    Want to come apartment-sit for me?

  4. Ah, you’re killing me! This looks sooo freaking good.

  5. These look amazing!! Please come over and house-sit and leave me cookies!! LOL

  6. hahaha midnight snack cookies, love it! Have you ever tried the famous New York Times chocolate chip cookies? Supposedly they’re all kinds of amazing because of the flour blend/letting the dough refrigerate for 24 hours, but I never got around to trying them because it sounds like SO MUCH WORK. Yours look delicious and much easier, so I will be trying these as soon as I have my kitchen back again.

    • Yup, I’ve made them before, and they were okay. I usually let my cookie dough rest in the fridge or freezer for a while before baking it off anyway, and I have noticed that the rest time helps with caramelization for any cookie dough recipe, not just the NYTimes version.

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