Just a few super-smart substitutions can yield the best chewy chocolate chip cookies ever made.
You Need to Know Alton Brown’s Tricks for the Best Chewy Chocolate Chip Cookies
Updated on Nov. 17, 2023
Alton Brown is a mad baking genius and we are here for it. He deconstructed the classic chocolate chip cookie recipe we all know and love and made it 10 times better. It’s also 10 times more likely to make me eat a full dozen in one sitting.
I made Alton Brown’s recipe for chewy chocolate chip cookies and was not disappointed. So, what’s the trick? It comes down to a few ingredient substitutions and attention to detail that either makes them crispy or chewy. He’s a food scientist, after all—you should expect nothing less.
Use Alton’s Secret Ingredients
Most recipes for chocolate chip cookies use the same core set of ingredients. Here’s what Alton recommends for customizing your cookie to get that indulgent, chewy bite:
- Switch flours. Perhaps most importantly, use bread flour instead of all-purpose. Bread flour’s higher protein content goes a long way in producing that chewy texture.
- Go big on brown sugar. Use a higher ratio of brown to white sugar. Brown sugar is another ingredient that bolsters the chewy factor.
- Add a little milk. The “classic” chocolate chip cookie recipe calls for two large eggs, but Alton replaces one egg white with an ounce of milk. Egg whites are binding agents that also help a cookie rise. Since you want your cookie neither stiff nor cakey, milk comes in instead to hydrate the batter.
- Skip the chips. Opt for a nice baking bar instead. Alton notes that the chocolate chips from the bag are “serviceable.” You’ve gone to the trouble of making a special cookie—don’t skimp on the quality of your chocolate.
Mind the Method
Alton Brown is detail-oriented, and you know what? It’s working for him. Good Eats was a pretty popular show! Don’t skip these important steps when baking:
- Use the right tools. They’re there for a reason—use them! Each tool contributes to texture, consistency and baking accuracy.
- Measure in weight. This may be the most important part of Alton’s method. His measurements are in ounces, and while you can easily translate those to cups, you should use a scale to ensure accuracy—especially when it comes to flour.
- Chill for an hour. This is the most difficult step to follow, because the dough is just as delicious as the cookies. But this helps re-cool the melted butter to help slow down the dough spreading in the oven, thereby preventing crisp brown edges and flat cookies.
- Lay down parchment paper. Parchment paper is not only essential for easy cleanup (which is one of my driving forces in life); it also protects your cookies from the direct heat of the baking sheet.
- Bake only six at a time. Don’t overcrowd the pan! Too many cookies on the sheet leads to slower cooking times, smushed cookies and general sadness.
Would I Make Them Again?
Absolutely. They’re delicious! The process is a little more time-consuming than other recipes, but I kept going back for seconds and thirds.
I did have to make some adjustments. Somehow, the only kitchen tool I didn’t have for this recipe was a paper plate, so I used a 1/4 cup to gradually add flour to the mixer. It worked perfectly fine. I also found that 15 minutes was too long for my oven. So I cut the next batch down to 12 minutes and voila—much better. I recommend starting with a test batch at the recommended time, then adjusting as necessary for your next go-round.
But trust us—once you’ve tried these babies, there’s no looking back.
Boost Your Baking With These Impressive Cookies, Too
Cinnamon Roll CookiesI love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. —Erin Raatjes, New Lenox, Illinois
Cherry Cheese WindmillsThese pretty cookies look fancy, but they are really not much work. They're perfect for any occasion. —Helen McGibbon, Downers Grove, Illinois
Chocolate-Raspberry Whoopie PiesI’ve saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It’s one of my grandson's personal favorites. —Nancy Foust, Stoneboro, Pennsylvania
Strawberry Shortcake CookiesIf you like strawberry shortcake, these strawberry shortcake cookies capture that wonderful flavor in cookie form. Ripe berries are blended into a creamy icing and spread over the cookies for a pretty-in-pink finish.Â
Chocolate Thumbprint CookiesThese chocolate thumbprint cookies are simple but tasty, satisfying any chocolate lover's sweet tooth. Rolled in walnuts and sealed with a kiss, they're delightful on their own, but especially when served with a bowl of maple walnut ice cream.
Hidden Mint MorselsIs it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. —Adina Skilbred, Prairie du Sac, Wisconsin
Cream Cheese Cookie CupsNeed a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. —Rachel Blackston, Mauk, Georgia
Dipped GingersnapsI get tremendous satisfaction making and giving time-tested yuletide treats like these dipped gingersnaps. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
Pumpkin Whoopie PiesEmbrace the flavors of fall with pumpkin whoopie pies. Our recipe combines spiced pumpkin cookies with a fluffy cream filling for a seasonal dessert appropriate for autumn gatherings and Halloween parties.
Italian Wedding CookiesYou don't need a party to enjoy these Italian wedding cookies. The soft, lemon-scented, cakelike cookies with a sweet glaze and pretty sprinkles make any day brighter.
Lemony Gingerbread Whoopie PiesThese spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. —Jamie Jones, Madison, Georgia
Coconut CloudsCoconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington
Mom’s Buttermilk CookiesThese soft, tangy buttermilk cookies are topped with creamy frosting are easy to make and perfect for any occasion.
Check out these delicious drop cookie recipes.
Chocolate Sandwich CookiesThese chocolate sandwich cookies take very little time to make. Boxed cake mix makes these so easy to mix that you can whip these up any time you please.
Holiday Almond TassiesI make so many of these fancy tassies, I use up a 7-pound container of almond paste every year! They’re one of my family’s holiday favorites. —Donna Westhouse, Dorr, Michigan
Rhubarb CookiesForget rhubarb pie (for now); here's another way to enjoy rhubarb! Our contest-winning rhubarb cookies recipe contains rhubarb and shredded coconut and is topped with a delicious cream cheese frosting that makes the treat even more irresistible. The recipe is simple to follow, and the cookies bake in just ten minutes. How's that for wonderful?
Chocolate Crinkle CookiesThese rich and fudgy chocolate crinkle cookies are perfect for sharing at holiday get-togethers.
Lemon Meltaway CookiesThese lemon meltaway cookies are soft, chewy and thanks to confectioners' sugar and a few other key ingredients, they'll melt in your mouth. Better yet, they're easy to make and relatively quick even with the required chill time. Serve alone or with your favorite ice cream.
Peanut Butter CookiesWe cream shortening instead of butter for this dough, resulting in an ultra-rich-tasting version of traditional peanut butter cookies. Also nice? They take less than 30 minutes to prepare.Â
Red Velvet White Chip CookiesThese cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they’re my go-to for any special event. —Samantha Gstalder, Montoursville, Pennsylvania
Peanut Butter PinwheelsThese doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl. —Kandy Dick, Junction, Texas
Cranberry Icebox CookiesThese crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
Winning Cranberry Chip CookiesChock-full of cranberries, chocolate chips and nuts, these cookies are fun to eat. They offer a change of pace from traditional Christmas cookies...but don't wait until December to make them. My family requests them all year-round.
Linzer CookiesClassic Linzer cookies will always stand out on a holiday cookie plate because of their stained glass appearance and delicate dusting of confectioners' sugar.
Date Pinwheel CookiesThis is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.—Ms. Lee B. Roberts, Racine, Wisconsin
Mexican Hot Chocolate CookiesA little bit sweet and a little bit spicy, this Mexican hot chocolate cookie recipe is every bit as cozy as a cup of cocoa. Here's how to make these chewy, chocolaty cookies.
Chocolate-Mint Creme CookiesA minty filling sandwiched between rich chocolate cookies—what’s not to love? —Gaylene Anderson, Sandy, Utah
Chocolate Chip Peanut Butter CookiesWith this easy recipe for peanut butter chocolate chip cookies, you get two great cookies in one soft, chewy treat.
Double Whammy Eggnog CookiesThese cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware
Chocolate Mexican Wedding CakesThese spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois
Cranberry Lemon SandwichesI bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. —Patricia Michalski, Oswego, New York
Palmier CookiesSeriously impressive palmier cookies need only two ingredients. Break out that box of premade puff pastry and your bag of granulated sugar to create these buttery, flakey French pastries.
Butterscotch Gingerbread CookiesEvery time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbors. —Kara Cook, Elk Ridge, Utah
Dipped Sandwich CookiesWith a lemon filling and chocolate coating, these buttery sandwich cookies are often requested at my house, particularly for special occasions. —Jane Delahoyde, Poughkeepsie, New York
Rhubarb Cranberry CookiesI like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. —Elaine Scott, Lafayette, Indiana
Brownie Bourbon BitesChocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!—Paula Kirchenbauer, Newton, New Jersey
Pineapple Star CookiesI'm grateful my neighbor gave me this special recipe. When you see the cookies' pretty shape and savor the pineapple filling and sweet frosting, you'll know they're worth the effort. —Sarah Lukaszewicz, Batavia, New York
Chocolate-Dipped Strawberry Meringue RosesEat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
Italian Butter CookiesButtery soft with a sweet chocolate tip, these Italian butter cookies are a surefire way to impress your guests. Make them ahead of time (they freeze exceptionally well), or fresh in just a few hours; either way, you'll have a simple yet tasty treat to satisfy your sweet tooth.
Rainbow S’moreo CookiesHomemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme and roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion. —Colleen Delawder, Herndon, Virginia
Chocolate Mint CreamsThis recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri
Sand Dollar CookiesBefore the military relocated our family, my children had never lived near the ocean. I came up with this special treat with a beach theme—it made our move even more fun!—Michelle Duncan of Callaway, Florida
Chocolate Caramel Kiss CookiesI make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss for a different festive flavor. —Kristen Heigl, Staten Island, New York
