Valentine Chewy Cookies


We made Alton Brown’s famous “The Chewy” chocolate chips cookies this week. In lieu of chocolate chips, we used Valentine-colored M&M’s. I also want to try making “The Puffy” and “The Thin”, but I have to say that The Chewy really is as good as people claim it is. In particular, the dough is scrumptious raw, to the point that I had a hard time keeping my kids’ fingers out of the bowl.

If you want to make The Chewy, there are two things I learned the first time I tried the recipe. Neither will leave the cookies inedible if you don’t do them, but you will not get the true “Chewy” experience if you do not do them. Firstly, you really must melt the butter, otherwise the texture will not be quite right (I melted it in the microwave instead). Secondly, you really must chill the dough. In fact, I made a second double batch of cookies, since the first batch I made disappeared so quickly, and I found that the dough needed to be chilled some more by the time I was 2/3 of the way through the double batch. If you don’t chill the dough, it will stick to your scoop and the cookies will be flat. Here is the recipe for The Chewy:


  • 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
  • Ice cream scooper (#20 disher, to be exact)
  • Parchment paper
  • Baking sheets
  • Mixer


Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer‘s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.


Labels: Toddlers
Posted by Maureen Sklaroff