Alton Brown's Chewy Chocolate Chip Cookies with Melted Butter
Alton Brown's signature chocolate chip cookies achieve their distinctive chewy texture through melted butter instead of creamed butter, plus bread flour for structure. The dough requires chilling to firm up before baking, resulting in thick, bakery-style cookies with crispy edges and soft centers. Perfect for serious cookie lovers who want that ideal chewy bite with plenty of chocolate chips in every cookie.
Ingredients
- 2 sticks unsalted butter
- 2 ⅓ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup granulated sugar, plus an extra teaspoon
- 1 cup light brown sugar, plus a tablespoon
- 1 large egg
- 1 large egg yolk
- 2 tablespoons whole milk
- 1 ½ teaspoons vanilla extract
- 2 cups semisweet or bittersweet chocolate chips
Instructions
- 1
Melt the butter in a medium saucepan over low heat and let cool slightly
- 2
Mix together the flour, salt, and baking soda and set aside
- 3
Pour the slightly cooled melted butter in a mixing bowl and add both sugars
- 4
Cream the butter and sugars on medium speed of an electric mixer
- 5
Add the egg, egg yolk, milk and vanilla extract and mix until well combined
- 6
Add the flour mixture and stir by hand until thoroughly combined
- 7
Stir in the chocolate chips
- 8
Chill the dough just until thick enough to scoop
- 9
Drop quarter-cup portions of dough onto a parchment lined plate or cookie sheet
- 10
Chill the portioned dough for several hours until very firm
- 11
Preheat oven to 375 degrees F
- 12
Arrange chilled dough portions about 6 per sheet
- 13
Bake for about 14 minutes or until golden brown, checking after 5 minutes and rotating the sheet for even browning
- 14
Cool completely before storing
Tips
Melted butter creates the chewy texture, so let it cool slightly before mixing to prevent melting the sugars completely.
Chilling the portioned dough is crucial for maintaining thick cookie shape during baking.
Use bread flour instead of all-purpose for extra chewiness from the higher protein content.
Good to Know
Store in an airtight container at room temperature for up to one week.
Dough can be portioned and frozen for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
Serve at room temperature for best texture.
Common Mistakes
Don't skip the chilling step or cookies will spread too much during baking.
Avoid overbaking - cookies should be golden brown but still soft in centers.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular all-purpose flour instead of bread flour?
Yes, but the cookies won't be quite as chewy since bread flour has higher protein content that creates more structure.
How long should I chill the dough?
Chill portioned dough for several hours until very firm. This prevents spreading and maintains the thick cookie shape.
Can I freeze the cookie dough?
Yes, freeze the portioned dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.