Recipe for Perfection

Easy Recipes That Work

Alton Brown Chocolate Chip Cookies

By 51 Comments

Pin312
Share30
Reddit
Tweet44
Yum28
Email
414 Shares
Print Recipe Jump to Recipe

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online?  Get the recipe that actually works!

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online? Get the recipe that actually works!

The Alton Brown Chocolate Chip Cookies Recipe That Actually Works

(…and why his doesn’t, if you follow the TV directions.)

On the morning of New Year’s Eve, I had a hankering for some really thick, really chewy chocolate chip cookies.  What better way to ring in the new year than a pile of chocolate chip cookies, right?

So, although I already had a recipe for thin and chewy chocolate chip cookies (and even a recipe for whole wheat chocolate chip cookies), I decided to search for a new recipe.  One that would produce luxuriously thick yet still chewy cookies.

In my search, I found many references to the Alton Brown Chocolate Chip Cookies, particularly the “Chewy” recipe.  This recipe was one of three chocolate chip cookie recipes that appeared in an episode of Good Eats titled “Three Chips for Sister Marsha,” in which Alton made a chewy chocolate chip cookie, a puffy chocolate chip cookie, and a thin chocolate chip cookie.

I carefully read through the reader reviews of each recipe on the Food Network website, quickly discarding the “thin” cookie recipe and focusing in on the puffy versus the chewy.

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online? Get the recipe that actually works!

The puffy chocolate chip cookies didn’t seem to fit the bill.  They were made with butter-flavored shortening (I’m an “real butter” gal, myself) plus cake flour, indicating that these cookies would be more on the cake-like and tender side.

Zeroing in with laser-like intensity on the chewy recipe, I noticed a certain trend in the reviews.  Astute readers had noticed that the online recipe in written form differed from the recipe demonstrated on TV.

What’s different in the video than in the written recipe published on the Food Network website?  I’ll tell you.

  1. In the video, the measurements are given by volume (i.e. cups) rather than weight.
  2. The written recipe whisks the liquid ingredients together before adding them to the mixing bowl.  In the video version, Alton just throws them in.
  3. In the video, we see Alton pop the cookies directly into the oven.  In the written recipe, we’re instructed to chill the dough for an hour before baking.
  4. The dough in the video looks remarkably firm, when in fact the dough (when made according to the written recipe) is extremely soft and gooey.
  5. In the written recipe, there are some instructions regarding placing oven racks at the top and bottom of the oven and baking multiple sheets at the same time.  In the video, the rack is located in the bottom third of the oven, and only one baking sheet at a time goes in the oven (and that one sheet is specifically limited to just 6 cookies).

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online? Get the recipe that actually works!

Needless to say, these inconsistencies caused consternation among the reviewers.  Bakers who followed the multiple rack instructions were often disappointed by inconsistently baked cookies.  I found this to be true not only for the reviewers on the Food Network site, but also on various blogs in which a blogger tested out the Alton Brown chocolate chip cookies.

Others who skipped chilling the dough found that their cookies spread too much, preventing them from being as thick as desired.

In order to troubleshoot these issues, I went to work on reverse engineering what the culinary authorities had to say about chocolate chip cookie recipes.

By doing so, I found a pattern of what works to make chocolate chip cookies properly chewy and thick.

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online? Get the recipe that actually works!

Here’s the list.

What Makes a Chocolate Chip Cookie Chewy

  • Brown sugar.
  • Using bread flour, which has more gluten, which adds chewiness.
  • Including enough liquid to activate the gluten in the flour.
  • Chilling the dough to give it time to develop the gluten.

Source: ChefTalk.  The debate on ChefTalk demonstrates that some of the very things that encourage chewiness also encourage spreading.  Leading us to the next point…

How to Keep Chocolate Chip Cookies Thick by Preventing Spreading

  • Not adding too much butter or sugar; both can cause spreading.
  • Chilling the dough.
  • Raising the oven temperature slightly.
  • Not greasing the pans.  Using parchment or Silpats.
  • Avoiding baking powder.
  • Not overbeating (it adds air, which causes spreading).

Sources: David Lebovitz and Sweetopia.

Now that we know how to keep chocolate chip cookies both thick and chewy, which of Alton’s recipes do you follow?  The TV recipe, or the written recipe?

After studying both, I went with the TV version of the ingredients because it uses volume measurements.  After all, not everyone has a kitchen scale.  I used the instructions from both sources that most closely fit with what we already know about what makes cookies both thick and chewy.

To be on the safe side: I whisked the liquids before adding to the bowl, I chilled the dough, and I only baked one cookie sheet at a time.

Why the TV Recipe for Alton Brown’s Chocolate Chip Cookies Failed

You can see for yourself how the first attempt turned out: flat as a pancake.

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online? Get the recipe that actually works!

What the heck happened?  They’re flat, greasy, and spread all over the place.  Not a bit like the thick cookies pictured on Food Network.

A closer look at the recipes revealed a big problem.  The video calls for 2 1/4 cups of flour.  The written recipe calls for 12 ounces.  Guess what?  12 ounces does not equal 2 1/4 cups!  It’s actually closer to 2 3/4 cups.

That much of a difference in flour makes a huge difference in how cookies turn out.  So, even if you followed the recipe exactly, you’d end up with flat and greasy cookies because there’s simply not enough flour in the recipe.

That explains why my cookie dough was wet and gooey, and why the cookies looked like they’d been run over.

How I Fixed the Problem with the Alton Brown Chocolate Chip Cookies TV Recipe

The next round, I used the weight measurements, and the cookies came out like this.

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online? Get the recipe that actually works!

See?  Enough flour equals thick and chewy cookies.  Since most of us measure with cups, I’ve carefully measured the true and correct amount of flour needed for this recipe, so you can be confident that it will work.  I’ve also added a little garnish that I learned from the famous New York Times chocolate chip cookies: salt!  Trust me when I say that salt is magical on chocolate chip cookies.

Alton, and Food Network, if you’re listening: please test your recipes before airing them on national television.  My recipe testing rates are reasonable, so just have your people call my people.  I’ll be waiting by the phone.

Dear reader, if you enjoyed this recipe exploration, you’ll also enjoy my investigation into Chick-fil-A lemonade, which includes the most accurate recipe for recreating it at home.  You might also be entertained by learning the true origin of “slutty” brownies.

Thanks for stopping by!

– Katie

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online? Get the recipe that actually works!
4.31 from 23 votes
Print

Alton Brown Chocolate Chip Cookies

Did you know that the TV version of Alton Brown Chocolate Chip Cookies is different than the one published online? Get the recipe that actually works!

Course Dessert
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 24
Calories 228 kcal
Author Katie Moseman

Ingredients

  • 1 cup unsalted butter equal to two sticks, or 16 tablespoons
  • 2 1/2 cups bread flour plus more, see next line down
  • 3 tablespoons bread flour
  • 1 teaspoon kosher salt plus extra for garnish
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 1/4 cup brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoon pure vanilla extract
  • 2 cups chocolate chips

Instructions

  1. Melt the butter in a small saucepan over low heat.  Set aside to cool slightly.

  2. Sift the all of the flour, baking soda, and salt together into a bowl.  Set aside.

  3. In a pourable bowl or cup, whisk together the egg, the yolk, the milk, and the vanilla extract until combined.  Set aside.

  4. Add the melted butter to the work bowl of your stand mixer.  Add the granulated sugar and brown sugar.  Mix on medium speed for 2 minutes.

  5. Reduce speed to low and slowly pour in the liquid mixture.  Mix for about 30 seconds, or until incorporated.

  6. Add the flour mixture a little at a time (still on low speed), stopping to scrape down the sides of the work bowl occasionally, until incorporated.  Don't overmix.  The cookie dough will be very soft and gooey.

  7. Stop the mixer.  Add the chocolate chips to the work bowl and stir in.  Press plastic wrap to the top of the cookie dough to prevent drying, and seal the top of the bowl with more plastic wrap to make sure the batter doesn't dry out.  Chill in the refrigerator for one hour.

  8. Preheat to 375 F.  Scoop out 1 1/2 ounce portions of cookie dough on parchment paper lined cookie sheets (limit the number of cookies to 6 per sheet).  The cookie dough mounds should be tall, not flattened (the shape of short cylinders standing on end works best).  Garnish each mound with a little sea salt, very gently pressing the salt on to make it stick.

  9. Bake for about 15 minutes. Slide the cookies on the parchment on to racks to cool.

Recipe Notes

Measure carefully for best results.  For flour, baking soda, or salt, gently spoon it into the measuring cup or spoon, then level the top by scraping across with a knife.  For brown sugar, fill the measuring cup and very gently press down to lightly pack it in.

Nutrition Facts
Alton Brown Chocolate Chip Cookies
Amount Per Serving (50 g)
Calories 228 Calories from Fat 112
% Daily Value*
Total Fat 12.4g 19%
Saturated Fat 7.9g 40%
Cholesterol 40mg 13%
Sodium 221mg 9%
Potassium 82mg 2%
Total Carbohydrates 26.9g 9%
Dietary Fiber 0.8g 3%
Sugars 16.8g
Protein 2.8g 6%
Vitamin A 6%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Alton Brown Chocolate Chip Cookies
Amount Per Serving (50 g)
Calories 228 Calories from Fat 112
% Daily Value*
Total Fat 12.4g 19%
Saturated Fat 7.9g 40%
Cholesterol 40mg 13%
Sodium 221mg 9%
Potassium 82mg 2%
Total Carbohydrates 26.9g 9%
Dietary Fiber 0.8g 3%
Sugars 16.8g
Protein 2.8g 6%
Vitamin A 6%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Pin312
Share30
Reddit
Tweet44
Yum28
Email
414 Shares
Gluten Free Cookbook

Reader Interactions

Comments


  1. As I was reading this post, I was thinking the entire time that I would like the recipe on the TV show better than the written one. I hate that they got the flour measurements all wrong, but glad you figured it all out. The cookie looks delicious!

    Reply


  4. I love a good chocolate chip cookie! Mine always turned out flat and drove me insane! I like mine chewy as well. I’ve always changed the ratio of regular sugar and brown sugar because brown draws moisture more. But, found out adding an extra tsp of butter and an extra egg yolk makes them a little thicker and more chewy :). Thanks for sharing!

    Reply

  6. I love making chocolate chip cookies. I can always tell when I have done something differently with my dough. It really makes a difference.

    Reply

  7. These look absolutely divine! I saw this episode and wanted to make them, but haven’t gotten around to it yet. Now that I see them again, I must make them! LOL. I am glad you pointed out the differences in the recipe we watched him make and the actual one!

    Reply

  9. Wow, I had no idea so much went into making his cookie recipe! It’s crazy that there is so much inconsistency, but thanks for figuring out the proper way to make them, so the rest of us can avoid the trial and error!

    Reply


  12. You did an amazing job of navigating what surely had to be a confusing maze. Why they would put out a written recipe that is different than what he actually does is beyond me. His name is on it; it’s his reputation. You’d think Alton Brown would want to make sure his actual recipe is out there, right?

    Reply


  14. You are heaven-sent! I love chocolate chip cookies & I like the super chewy. I learned a lot from you and I’m sure I’ll have a perfect batch next time I make choco chip cookies. The brown sugar is something that I learned just now.

    Reply

  15. I’m not sure who Alton Brown is, but it sounds like he’s got some great cookies here. I will have to try these.

    Reply


  19. Very interesting. Everytime that I have attempted to make cookies, they have been either way too flat or some other disastrous thing. So now, I can attempt to correct those issues!

    Reply

  24. Excellent work detective. I love a thick chewy chocolate chip cookie. Thanks for doing the leg work, I’m going to try my hand at these.

    Reply

  25. I love chocolate chip cookies but this is interesting. I had no idea that he has a recipe that is different from online.

    Reply

  27. Wow. I never in a million years thought I would learn so much about baking chocolate chip cookies, but this post is super informative! I love how you explained everything. And those cookies look sooo good. I must try them!

    Reply

  28. Reading your post I just realized I don’t think I have ever made chocolate chip cookies from scratch. Yikes. I will have to make some now.

    Reply

  32. Thanks for getting to the bottom of the discrepancy. To be honest, I could not follow which recipe (video, TV, or written) you were commenting on most of the time in your blog (LOL)- especially pertaining to the paragraph about volume amount vs weight amount. My practice is to convert volume measurements of flour in recipes to appropriate weight for the type of flour used.. Measuring by volume can be different depending whether the flour packs down or is sifted. And different flours have different weights. I’ve saved your final version of the recipe and will give it a try. . I love chewy cookies.

    Reply

  33. Is it possible to just use a wooden spoon to mix given that you are using melted butter and there is no need to cream it with sugar?

    Reply

    • Hi Yvonne,

      Yes, it’s possible to use a spoon. The difference that a mixer makes is that it beats more air into the batter (even with melted butter), leading to loftier cookies. But a spoon should work well enough if you still follow the mixing times and instructions using arm power.

      Thanks for stopping by!

      Best,

      Katie

      Reply

  34. The recipe calls for Brown Sugar. The last time I looked, there were 2 types of Brown Sugar in the market. I assume from the pictures, you meant Light Brown Sugar.

    Reply


      • Another suggestion. I believe that kosher salt is too coarse to run through a flour sifter. I would suggest that you have the responders whisk the flour mixture. When I tried the flour sifter, it made a lot of noise and scattered some salt on the floor. Most of the recipes on the Food Network entry reccomend a whisk. The recipe is fantastic and the cookies are very delicious.

        I am an 80 year old man who has made a hobby of baking cookies. When I was a teen ager i made a recipe of my mother’s for Oatmeal Raisin walnut cookies. The recipe got lost when my mother passed and I left for college all in one summer. I did remember the key ingredients which were the spice mix.

        Chewy Oatmeal / Raisin / Walnut Cookies
        Ingredients:
        1 C. Unsalted Butter (2 sticks) at room temperature 1⁄2 C. Packed Light Brown Sugar
        1 C. Granulated Sugar
        I Large Egg*
        1 large Egg Yolk
        1⁄4 C. Buttermilk
        1⁄2 tsp. Pure Vanilla Extract
        1 1⁄2 C. Bread Flour
        1 C. All-Purpose Flour
        1 1⁄2 tsp. Baking Soda
        1 tsp. Baking Powder
        1⁄2 tsp. Salt
        1 tsp. Ground Cinnamon
        1⁄2 tsp. Ground Ginger
        1⁄2 tsp. Ground Nutmeg
        1⁄4 tsp Ground Cloves
        2 C. Old Fashioned Oats
        Option: Mix 2 C. Old Fashioned Oats with 1 tbls. melted unsalted butter and toast for 15 minutes in a 300 F oven. Stir about every 5 minutes. (Cool before using)
        1 C. Raisins
        Plump the Raisins by heating for 1-2 minutes in a Microwave (Cool Before Using)
        1⁄2 C. Chopped Walnuts

        Mixing Procedure:
        In a stand mixer (Using a flat beater) cream together the butter and sugars until smooth.
        Slowly add the wet ingredients until the wet ingredients are completely incorporated.
        Whisk the dry ingredients until they are completely blended together. – 37 –

        Add the dry ingredients to the mix about 1 Cup at a time. Blend each addition until it is completely incorporated. Start the blending on low speed to avoid spilling the flour.
        Mix in the Oatmeal, Raisins and Walnuts on slow speed until the they are uniformly dispersed.
        Let the mixture stand at room temperature for about 15 minutes before making the dough balls. This reduces the stickiness of the mixture.
        Baking Procedure:
        Preheat the oven to 375 F.
        Make the dough balls with either a #30 or a#40 Disher . The number on the Disher refers to an old measurement of Ice Cream Scoops. The number refers to the number of level full scoops of Ice Cream you could get out of one quart.
        The #40 Disher will yield about 4 dozen cookies per batch. the #30 Disher will yield about 2 1⁄2 dozen cookies and the # 40 Disher will Yield about4 dozen cookies.
        Place the dough on a parchment lined baking sheet. Space them about 2 – 2 1⁄2 inches apart for a #40 Disher and about 2 1⁄2 – 3 inches apart for a # 30 Disher.
        Bake the cookies for 11-12 minutes, or until golden brown. Leave the cookies on the cookie sheet for about 1-2 minutes and then place on a wire cooling rack.
        Freezing Procedure:
        If you desire, you may place the formed dough on a parchment lined sheet pan as close together as possible and place them in the freezer. Once frozen (10-12 hrs.) place them in a re-sealable plastic bag and store them in the freezer. Bake then directly from the freezer. Add 1-2 minutes to the baking time.

        The Bread Flour and the missing egg white help to make the cookies chewy.. You may publish this recipe if you think that it is good enough to put your name on it.

        Reply

        • I think you’re right about the whisk- I’ll have to try that out the next time I make these. And thank you so much for the recipe! I’m excited to try it. Family recipes are the best.

          Reply


  35. I just made these and they came out great! I have no mixer and used becel vegan margarine, Costco soymilk and 4 large blocks of Chinese brown sugar.

    Even with no mixer they turned out chewy!

    Reply

  36. I love chocolate chip cookies and prefer that they be perfect so thanks for your detective work. I wish you would also have included weights as well as volume. I’ve become so used to weighing ingredients that I lose a bit of confidence when working only with volume which can vary so much from one person to another. I think most people these days have a kitchen scale.

    Reply

  37. BIG NOPE! I followed the instructions to a T and they turned out cakey/fluffy with very little chewiness, and honestly, not even good enough to keep (I’ve never had to throw cookies away before, but after they cooled, the texture was pretty awful).

    it’s probably user error, but I sure don’t know what happened. thanks for the sleuthing/experimenting to figure the recipe out, though. sure wish it would have worked for me.

    take care.

    Reply

      • oh, ok! I’m glad to hear that! I thought I was going crazy and was having a bit of a culinary panic attack.

        thanks so much for the link! I’ll give those a try on my next batch. I hate to admit it, but I’ve been stuck on Great American Cookie’s chewy fudge supreme (next time you’re at the mall, give it a try). anyway, I’ve been looking for THAT kind of chewiness and I’m in search of that perfect texture with a chocolate chip version.

        thanks again, Katie!

        Reply

  38. Thanks for the research! Do your volume measurements match the food network’s weight measurements? I prefer to use a scale.

    Reply

    • Yes. I derived my own recipe volume measurements by using the weight measurements from the Food Network, then transferring those ingredients to volume measuring cups and spoons. The weight measurements from the Food Network are correct; their volume measurements, on the other hand, were not.

      Reply


  39. Made exactly* as directed, although my oven was kicking them out in 12 minutes.
    Chewy, not cakey at all, perfect.

    *was in a hurry so I had to make do with AP flour, oh and kosher salt instead of sea salt which I also didn’t have on hand.

    Reply

  40. Is there a reason you doubled the butter? The Alton Brown website only calls for 8 oz. I really appreciate you taking time to convert the weights!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *