These turned out great! Although next time I will certainly cut down the amount of chocolate chips to just ONE cup. Two cups was simply too much for me. As far as one other reviews go, I don't understand how these cookies ended up "cakey." Odd.
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I made recipe to the letter but they turned out 'cakey',not to my taste at all.
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I've made this recipe SEVERAL times, and it gets better and better each time. Make sure you not only melt the butter but also let it brown a bit for a more enhanced flavor. Plus it is imperative you let it chill for at least 2 hours in the fridge before making cookies.
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Made this recipe twice just to see if maybe I messed up the first time and they turned out the same the second time. These were just "okay", but far from the best chewy chocolate chip cookies I have ever had. The flavor was a kind of bland and these cookies definitely could use more salt in the recipe and they were a bit too greasy for my liking. I'll just stay with the recipe I already have which I think is far better than this one.
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A tasty cookie. I had to add almost another whole cup of flour because I used regular flour. They turned out good, though! I also added 2 cups of Kraft caramel bits. Extra chewiness!! 375 was too high for my oven. The first pan over-cooked. I backed it off to 365 and the rest were fine.
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Family loved it. I used half cup of butter instead of 1 cup. Cookies came out of oven crispy on the outside, chewy on the inside. The next day it was totally crispy. Hmmm, can anyone help me out.Would butter play a part on it crispyness??
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There's never really a BAD chocolate chip cookie recipe..I have several I keep on file. However this is a personal favorite of mine and my hubby. I think the bread flour is crucial and so is chilling the dough. I often only bake 1 cookie sheet's worth of dough. The remainder gets rolled into balls and I put it in a freezer proof container (if I stack the dough I layer saran wrap between them). When I want to bake fresh cookies, I just take the container out from the freezer, preheat the oven, then place however many cookies I want to a cookie sheet and let the oven warm up till I'm ready to pop them in the oven.
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TOO DIE FOR!! These cookies were great! I did reduce the salt the second time I made them because they did taste a bit too salty the first go round. I have now made these 3 times this week. I also reduced the chips by half on my second go round as I like a few less chips.
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I'm a huge fan of Alton Brown and these cookies didn't disappoint! I did melt the butter in the microwave instead of on the stove. I also adde 1 cup semi-swet chips and 1 cup of crushed Halloween colored M&M's to make them festive! I have tried ALOT of different CC cookie recipes and my DH and I both agreed this is the best so far! Great chewy texture. Very easy to throw together. I am usually impatient and don't like waiting for dough to chill, but these are worth it!
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The best Chocolate Chip Cookies I've ever made. I usually use the one on the back of the cho.chip package, these turn out nicely chewy. I've even converted my mother and grandmother to this recipe. (I did use all-purpose flour instead of bread flour and it was fine.)
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These were the best ch chip cookies I ever made. I usually just stick with the tollhouse recipe, with not much success, and I will never go back! This were great.
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My family loved this recipe!! I loved the melted butter I've never done that before and it was great. My son told me this was the best cookie batter he'd ever eaten and didn't want me to bake the cookies.
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This is one of my favourite cookie recipes. I love using melted butter so that I don't have to wait for the butter to soften before creaming it with the sugar.
I do have to bake these higher than 375F and go for a slightly shorter time, but that may just be my oven. :)
Thanks Alton!!
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I would never have thought to use bread flour in a cookie, but oh my goodness! These are amazing and chewy even today, and even on some of the cookies that my husband left in the oven too long.
We ended up using 1 cup of chocolate chips and 1 cup of toffee pieces. They are _amazing_.
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I have been making this recipe for awhile and found it unrated! This is the best chocolate chip recipe around and deserves some attention! Just remember to chill dough for at least 3 hours & use parchment paper so that you can remove cookies from pan without overbaking them. You need to try this recipe.
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These cookies were "Over the top" fabulous!!!!! My daughter's food and nutrition teacher raved about them and we are passing on the recipe!!!
*note: Bread Flour is a MUST!!!
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We have been searching for a chocolate chip cookie that holds its shape; like the ones you see in the bakery. This is the one! Although I am a HUGE AB fan, it pains me to say that they tasted good but weren't a favorite. We like them less "cakey".
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DOWNGRADED to 3 stars: after cooling overnight, these cookies were as "cakey" as any other--not chewey at all! My quest for moist and chewey cookies continues! ORIGINAL review: Other cc cookies recipes claim they are chewy, but turn out dry and cakey. These deliver on their promise while still warm! They are chewy and choclatey! These also didn't spread much, so on the second batch in the oven, I put 12 on the cookie sheet instead of 6. We also like oatmeal in our cc cookies, so I subbed 1/4 oats for 1/4 bread flour. Thanks for posting!
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Man, are these cookies G-E-W-D!!! Make them! I didn't even have to underbake them to keep them chewy. Very yummy!
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this is one of my favorite chocolate chip cookie recipes. tried it right away after i saw it on air. pretty much perfect for a chewy chocolate chip.
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