The best Chocolate Chip Cookies…EVAR!!!

June 25th, 2008 by Missy · 58 Comments · Cooking

Okay I know I say that X recipe is the best EVARZ!!!!! all the time. But seriously. This one really is. I’m not kidding. I’ve been dutifully testing at least 10 recipes on family and friends over the past year or so in an effort to find the most perfect chocolate chip cookie of all time. They’ve been good but not entirely perfect so the search raged on. That was until it dawned on me that Mr. King of Food, Alton Brown, might have the secret for me…and he did. Oh lord did he. I can’t possibly keep these on a plate for longer than 2 hours. Its a compulsion and everybody who happens to be in the house feels the need to indulge in “just one more” of these amazing discs of yumminess until they’re all gone and several diets are blown to smithereens.

butter

There are a few things about this recipe that are different than a traditional chocolate chip recipe. First being that you melt the butter. I know, I was surprised too! Next that the brown sugar to sugar ratio is much higher. It really does give the cookie a chewy but still gushy consistency that leaves people swooning.

egg

Not only that but its the only cookie recipe that I tried that not only uses milk, but also an egg + one egg yolk. I was surprised by this and, I’ll admit, a bit skeptical but I’m now a believer. But that’s not all! The biggest shock of this recipe is the use of bread flour. You heard me. Bread flour.

flour

Being the amateur that I am I hadn’t even recalled seeing bread flour on the baking asile until I went looking for it but lo and behold there it was!

station

Just as a note, I like to make a assembly line as pictured above while I wait for the butter to gently melt. From left to right is the egg mixture, then the flour mixture and then last but certainly not least the chocolate chips. This makes it easy when it comes time to combine everything and keeps me from picking at the chocolate chips while I wait for the butter. But hey, you’ve gotta cut back somewhere when you know that you’ll be scarfing down at least 12 2 of these once they’re baked. Speaking of which I like mine simple, with a nice glass of milk.

cookies and milk

The Best Chocolate Chip Cookies EVAR!
Originally “The Chewy” By Alton Brown

Ingredients:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact) - If you don’t have a #20 disher, I use a tablespoon scoop and do two scoops per cookie and stack them like ice cream on one another.
Parchment paper/silpat
Baking sheets

1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat.
3. Meanwhile, Sift together the flour, salt, and baking soda and set aside.
4. Also, combine egg, yolk, 2 tablespoons milk and vanilla extract and wisk together.
5. Add the sugar and brown sugar to a mixing bowl and pour the melted butter in. Cream the butter and sugars on medium speed.
6. Add the egg mixture and mix until well combined.
7. Slowly incorporate the flour mixture until thoroughly combined.
8. Stir in the chocolate chips.
9. Chill the dough for roughly 5 minutes and then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
10. Bake for 14 minutes or until golden brown.
11. Store in an airtight container.

Enjoy guys!

Related:

Tags: desserts·Vegetarian

Missy is a food diva with more creativity than time.
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58 responses so far ↓

1 Steph // Jun 25, 2008 at 10:10 am

I. Love. These. Cookies. I love them like God sent them to my house to heal me of all that ails me. I love them like I’d love winning the lottery.
2 d // Jun 25, 2008 at 11:18 am

For reals. I’m gonna have to try these. I’ve said it before, but everything I’ve ever made on here comes out the fucking bomb.
3 Celeste // Jun 25, 2008 at 10:18 pm

Commence mouth watering…NOW! zomg those look good.
4 Missy // Jun 26, 2008 at 5:54 am

Steph - For real, they really are so effing good. Plus you’re right if it was the lottery or these cookies on hand every day for the rest of my life I’d definitely have a hard time choosing.

D - You’ve got to try them. They’re a trillion times better than Toll Houses.

Celeste - Yay! I didn’t know you read this blog! They’re really awesome and relatively easy to make!
5 Gary // Jun 26, 2008 at 1:02 pm

Cookies look great, and you’ve done a nice job presenting how to make them.

However, please correct your spelling. Evar is not a word. Neither is Evarz. “Ever” is the correct spelling. It does not take a plural. Thanks!
6 Steph // Jun 26, 2008 at 1:39 pm

Hey, Gary? How ’bout you correct your knowledge of current slang instead? Also, how ’bout removing that stick in your ass? kthxbai!
7 d // Jun 26, 2008 at 1:55 pm

Steph- Right? WTF is with that? I’m highly annoyed that he assumes Missy is dumb and doesn’t know how to spell, and if that was his attempt at wit and humor, he failed miserably.
8 Missy // Jun 26, 2008 at 1:56 pm

Gary - Welcum to teh INTARWEBZ!!!

Sorry for you, my dear, but I will not be changing the spelling. It is called netspeak and I often use it for emphasis and LOLZ. Get used to it sugar. =)
9 d // Jun 26, 2008 at 1:58 pm

Missy– Bwahahahahah!

I luvz u dude. U R ROCKSTARZ!!
10 Missy // Jun 26, 2008 at 1:59 pm

Stephteph - I have haterz! Does this mean I’m famous now too?!?!?!
11 Missy // Jun 26, 2008 at 2:02 pm

D - I mean its not like dude was reading a published cookbook!!! I don’t know if he has a tablet PC where he looks at blogs like an actual book and thusly forgot he was…ya know…still on the interwebs but look around you. If EVAR makes his eyes bleed so furiously clearly he hasn’t perused teh YOUTUBE.
12 Jimmy James // Jun 26, 2008 at 4:41 pm

Thank you for the inspiration! I am going to make these cookies, the viniagrette AND the salad.
nom nom nom

-JJ
13 Missy // Jun 26, 2008 at 7:15 pm

Jimmy James - Yay! Awesome to hear! I really hope you love them! om nom nom right back atcha!
14 Lukas // Jun 27, 2008 at 2:25 am

Hello Missy!
I would like to make those cookies. Could you tell me what do you mean by 2 sticks of butter? In the UK we mostly buy butter in 250g bars. How much butter would your 2 sticks be? Thanks
15 Mo // Jun 27, 2008 at 4:33 am

Hi there

This looks like a good recipe. Can I just ask how much two ’sticks’ of butter weigh? I’m pretty sure the packs of butter over here in the UK are a different size to the ones you get in the US.

Thanks
16 CSConn // Jun 27, 2008 at 6:57 am

=) Can’t wait to try them out! Thx for posting*
17 Missy // Jun 27, 2008 at 7:15 am

Lukas and Mo - Each stick is 8 oz which comes out to a little more than 225 grams. Does that help?

- No problem!
18 Mo // Jun 27, 2008 at 7:36 am

Thanks Missy,

I look forward to trying this out at the weekend.
19 Diane the chocoholic // Jun 27, 2008 at 7:42 am

They look pretty yummy. Bread flour sounds a bit odd but I’ve used it several times when I’ve run out of normal flour for other recipes. I think last time it was for banana buns and it worked really well!
20 Missy // Jun 27, 2008 at 7:51 am

Diane - Oh banana buns sound yummy!
21 Diane the chocoholic // Jun 27, 2008 at 8:07 am

They were! Just a standard cake mix with several very ripe bananas mushed in.
I like recipes for using up things!
22 Karly // Jun 27, 2008 at 12:46 pm

Why must you torture me with baked goods in the middle of summer? Its too hot for my oven…but I think I might break my no-baking rule and bake these tonight. They sound yummy!
23 Joy the Baker // Jun 27, 2008 at 2:07 pm

This is the second time I’ve heard things about melted butter in chocolate chip cookies. I’ll have to give this a try. Your cookies look perfectly golden and delicious! Thanks for sharing!
24 Gary // Jun 27, 2008 at 4:00 pm

Sorry if I was misunderstood. No hating was suggested, implied, nor should it be inferred. As I said in the previous post, I think you did a very nice job on this recipe (and on the website in general, I might add).

Netspeak is simply a pet peeve of mine and, since you only used it there (in this, the only page I had seen at the time), I assumed it was an error. I was just trying to help you out.

Sure, this will be more fodder for the “hater haterz,” who mistakenly label me as such, but there you go…

Keep up the good cooking work.
25 Missy // Jun 28, 2008 at 6:49 am

Gary - Thanks for clearing things up. With the stumble-upon frenzy I’ve gotten several actually hateful comments over the past few days. I understand how you could have made that mistake but as you go thru other recipes you’ll notice I use it every once in a while for emphasis and the simple fact that I get a kick out of using it occasionally.

Thanks and I’ll keep posting as long as I’ve got anyone who still appreciates reading it!
26 Missy // Jun 28, 2008 at 7:07 am

Karly - See thats the thing! Its hot here today but the family…demands more cookies!!!!! You can always enjoy them with a nice COLD glass of milk…or…maybe a nice cold martini. lol!
27 Missy // Jun 28, 2008 at 7:07 am

Joy - Thanks! You should give them a shot! It really made a bigger difference than I thought it would.
28 cmt // Jun 28, 2008 at 7:56 pm

i attempted these tonight… they spread out and became a giant rectangular cookie! i used regular flour. i think my biggest mistake was to use chopped up milk chocolate fudge as chips! still delicious though…
29 Nielsen // Jun 28, 2008 at 9:23 pm

And for the users of the metric system, I’ve taken the liberty of converting the imperial measurements from the recipe.

236,60 milliliter unsalted butter
(1 stick ~= 113 g)
532 mL bread flour
4,93 mL kosher salt
4,93 mL baking soda
59,14 mL sugar
295,70 mL brown sugar
1 egg
1 egg yolk
29,57 mL milk
7,39 mL vanilla extract
473,18 mL semisweet chocolate chips

Oven heated to 190 degrees celcius.

These are obviously way too precise so a little rough rounding should be done.
This looks like my next “here-have-a-cookie”-project.
30 desiree // Jun 28, 2008 at 10:07 pm

Really love the photos. The cookies look great but i love all the photos. Nice composition!
31 Dave // Jun 28, 2008 at 10:36 pm

I’m a 56 years old, but …EVAR!!! is what made me read this recipe and I’m glad I did. Alton Brown has his remarkable way with many things and if I hadn’t just made brownies tonight, (with a ’should be illegal’ chocolate icing), I’d have made these instead.

There’s always next week though. I can only make one treat like this a week. Got to watch the rate at which my figure expands you know. : )
32 paresh // Jun 29, 2008 at 7:30 am

nice healthy blog, get hungry.
33 Missy // Jun 29, 2008 at 7:43 am

cmt - I notice that when its too humid or I haven’t quite chilled the dough enough the cookies do the same thing. Also the fudge probably played a factor but the idea of fudge + cookies made my heart swoon. Were they tasty as a sheet cookie? It might be fun to turn it into a fudge/cookie sheet cake. That sounds really really yummy!
34 Missy // Jun 29, 2008 at 7:48 am

Nielsen - Thanks for the conversions!!!

desiree - Thank you! I don’t consider myself a photographer by a long shot but I try to at least make them look as appealing as possible!

Dave - You can’t leave a comment with “should be illegal” icing without leaving a recipe! Because boy do I love some good chocolate icing! Also I hear you there! This week’s treat is a 10-minute key lime pie! YUM!

paresh - Thanks!
35 cmt // Jun 29, 2008 at 8:12 am

absolutely - sooo good. i must admit, i ate 1/3 of the baking pan-cookie after it was done…
36 CAgirl // Jun 29, 2008 at 3:45 pm

For those of you in the U.K., or any other rational metric system using country….

1 ’stick’ of butter is the same as our 1/2 ‘cup’ (yep - just as unhelpful….) or 4 oz. - this is
113.4 grams -

So 2 ’sticks’ is 8 oz. or about 227 grams -
if butter comes in a 250 gram bar, then I would just use the whole bar and add a little bit of extra flour -
37 Boff // Jun 29, 2008 at 8:09 pm

These do look good. Mouth watering good. I must make them.

I’ve been looking for the best cookie recipe, toll house just doesn’t cut it anymore. Thanks for this.
38 Sheri // Jun 29, 2008 at 11:27 pm

I made these cookies today, and they are as good as you say!

Here is my journal entry:

http://cookingmom.livejournal.com/11626.html
39 Missy // Jun 30, 2008 at 5:56 am

Boff - That was my exact thought when I started trying new cookie recipes! I’d been a faithful Toll House baker but no more.

Sheri - I just read it! Yay!
40 RPO // Jun 30, 2008 at 7:44 am

is it okay do use unsweetened chocolate chips?
41 Missy // Jun 30, 2008 at 1:14 pm

RPO - I wouldn’t suggest it for the average person but if you really love unsweetened chocolate chips, the world is your oyster. Go for it!
42 Alyssa // Jul 1, 2008 at 11:22 pm

Frozen sandwiches made with these cookies and homemade vanilla ice cream are killer, fyi. I am now morbidly obese.
43 Al // Jul 2, 2008 at 4:43 am

Great recipe! Most of us Brits think Americans can’t cook. This proves us all wrong.
44 Simon // Jul 3, 2008 at 8:11 am

Hey there. Wonderful recipe, tried them twice over the last week and they were a real success among friends and family.

The hardest part was to convert all US measures (cup, stick) into grams - I’m French :) Those are rather correct :
http://www.gourmetsleuth.com/gram_calc.htm
45 Jill // Jul 3, 2008 at 8:28 am

Oh nom nom nom… Ok so i stumbled upon this recipe two days ago. As I embarked on making them last night I was like “OMG I have to buy so much special stuff for them… this better be worth it.” And making commenced. And then I was skeptical as how a dough that looked so liquidy could ever make a good cookie. I was expecting flat chewy cookies. But as I pulled the first batch out of the oven.. OMG These are the best! You’re serious when you say this are the best CC cookies EVA!!!! Mine look a little fluffier than yours tho.

Nom to tenth power!
46 Sophie // Jul 3, 2008 at 12:28 pm

I can’t wait to try these. They look absolutely fantastic. And seeing all of the positive comments you’ve gotten on them only makes me want to try it more!

That’s it, I’m making them now.
47 Bridget // Jul 4, 2008 at 8:30 pm

Missy,

My favourite chocolate chip cookie add-on? I use Bailey’s or Kahlua instead of the milk called for in the recipe. Holy Cannoli!
48 Sarah // Jul 5, 2008 at 3:53 am

Hello!
May I know how much is 2 sticks of butter?

P.S I loooove the look of your cookies! And I’m going to try to bake them tmr!! (((((:
49 desiree // Jul 6, 2008 at 4:31 pm

Bridget….what a great idea! Note to self…yum
50 TomM // Jul 6, 2008 at 6:25 pm

Tried them, pretty good. Best Evah..not by a long shot someday I will share the BEST EVAH, EVAH Chocolate Chip Cookies.
51 Andrea // Jul 7, 2008 at 7:16 am

I’m so glad to finally find this recipe!! I love these cookies and I finally get to make them with all of Alton’s tweaks!!! Thank you, These cookies really are the best!!
52 Marie // Jul 7, 2008 at 12:55 pm

Me and my boyfriend made these and they didnt turn out quite right but omfg they were still delicious!!!

Think there may have been too much butter it wouldnt cream cos there was so much compared to the sugar, from the uk u see so again didnt understand the measurements… doh! added some flour and they seemed to come out a bit better…

but what did come out of the oven was super nice even if some of them came out as tray cookies as mentioned before hehe :)

but ty for putting this recipie up!

stumbler btw :) x
53 Sean // Jul 8, 2008 at 8:12 am

Try this variation: substitute 1 cup of flour with 1 cup of oats and butterscotch chips instead of chocolate. Yum!
54 Choc Chip Cookies & Emergency Cupcakes | Sleepless in KL // Jul 13, 2008 at 4:46 am

[...] some strange reason, I was seized by a sudden urge to bake yesterday. And bake I did — Chocolate Chip Cookies from MissyPedia.com and Emergency Cupcakes from The Adventures of Superwife. Initially, I wanted to [...]
55 AnnMae // Jul 14, 2008 at 2:08 am

You had me at Evar! Will certainly try this, with the recent tip from NYTimes to chill the dough for 24-36 hours. May I know how many cookies will this make?
56 Jude // Aug 3, 2008 at 11:34 am

I wish I could see your photos. It’s not displaying for me. Your site must have had a ridiculous amount of traffic recently, huh?
57 Mallory // Aug 11, 2008 at 11:05 pm

I tried these with brown sugar, but I must say I didn’t really like them that much. I found the cookies far to sweet, and very rich, almost oily.

I think perhaps Americans like cookies sweeter than Brits.
58 Missy // Aug 12, 2008 at 6:57 am

@Mallory - That’s probably true. The only Brit cookies that I’ve had are Hob Nobs and while they’re delicious, they’re far less sweet of a cookie than we’re used to.