Alton Brown s Chewy Chocolate Chip Cookies

Heat oven to 375F/190C.

Combine and bring to room temperature in a bowl:

{50 g} 1

egg(!17.8% !)

2 oz {57 g}

milk(!20.3% !)

1 1/2 tsp {6.5 g}

vanilla extract(!2.3% !)

Sift in a bowl:

2 1/4 cup {281 g}

all-purpose flour(!100.0% !)

1 tsp {4.6 g}

baking soda(!1.6% !)

1 tsp {4.7 g}

kosher salt or substitue as below(!1.7% !)

Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter.

227 g 2 sticks

unsalted butter(!80.8% !)

Add the sugars and salt. Increase the speed, and cream the mixture until light and fluffy.

1 cup {200 g}

sugar(!71.2% !)

1/2 cup {72 g}

brown sugar(!25.6% !)

903 g

Subtotal

Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined.

Stir in:

1 1/2 cup 300 g

semisweet or bittersweet chocolate chips(!106.8% !)

1203 g 5420 Calories

Total(!451 Calories/100g !)(!428%!)

Drop tablespoon sized drops onto parchment-lined baking sheets, 6 cookies per sheet (these cookies spread a lot!). Bake in 375F/190C for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.

Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Substitute for Kosher Salt

3/4 tsp {4.5 g}

table salt

Note

2017-06-22

disher size 30 - 12 cookies per large baking sheet

{120 g} Makes 30

Note	2018-06-06 Make 1.5x to go with 2x ATK oatmeal cookies matches quantity and uses 1 block/lb of butter.

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