Alton Brown’s Chocolate Chip Cookies

12/06/2007 at 06:00 AM EST

Alton Brown’s Chocolate Chip Cookies
Michael Lewis
TV food host Alton Brown flies a lot – up to 75 trips a year when he's filming shows like Good Eats and Iron Chef America. One trick? He brings along homemade chocolate chip cookies for the flight crew. “The goodwill never hurts,” says Brown. Here are two versions – the second is gluten-free – of his favorite recipe. See more of his survival tips for eating on the fly in this week’s PEOPLE magazine.

The Chewy

2 sticks unsalted butter
2¼ cups bread flour
1 tsp. kosher salt
1 tsp. baking soda
¼ cup granulated sugar
1¼ cups brown sugar
1 whole egg
1 egg yolk
2 T. milk
1½ tsp. vanilla extract
2 cups semisweet chocolate chips


Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Stand mixer


1. Pre-heat the oven to 375ºF. and melt the butter in a heavy-bottom medium saucepan over low heat. In a medium bowl, sift together the flour, salt and baking soda, and set aside.
2. Add both sugars to the mixer's work bowl with the butter, and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
3. Chill the dough in the refrigerator until firm, about 1 hour. Then scoop the dough 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 pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

The Chewy (Gluten-Free)

2 sticks unsalted butter
2 cups brown rice flour
¼ cup cornstarch
2 T. tapioca flour
1 tsp. xanthan gum
1 tsp. kosher salt
1 tsp. baking soda
¼ cup sugar
1 ¼ cups light brown sugar
1 whole egg
1 egg yolk
2 T. whole milk
1 ½ tsp. vanilla extract
2 cups semisweet chocolate chips


1. Pre-heat the oven to 375ºF. and melt the butter in a heavy-bottom medium saucepan over low heat. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda and set aside.
2. Add both of the sugars to the mixer's work bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
3. Chill the dough in the refrigerator until firm, about 1 hour. Then scoop the dough 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 pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

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