Homemade Organic Chewy Chocolate Chip Cookies

My DH tried to make these cookies from The Food Network’s Alton Brown; It appears that the recipe wasn’t posted properly and more than six cookies ended up on the baking sheet, so it resulted in a large sheet cookie that had caramelized sugars.  Alton Brown’s baking hasn’t ever steered me wrong before, so I figured the recipe wasn’t originally posted with the correct measurements in ounces.  I was right.  In the comments, someone named “simplycumin” posted the correct measurements for the home baker to use; Thank you “simplycumin”!  Also in the original recipe it states:  “The darker the sugar you use, the chewier your cookies will be.”  I have adapted this recipe to make it organic.

Here’s What You’ll Need:

  • 2 sticks unsalted organic pasture butter (lightly salted is okay)
  • 2 1/4 cup organic unbleached white flour
  • 1 tsp. Real Salt
  • 1 tsp. baking soda
  • 1/4 cup organic cane sugar
  • 1 1/4 cups organic brown sugar
  • 1 organic pastured egg
  • 1 organic pastured egg yolk
  • 2 Tbsp. organic grass-fed whole milk
  • 1 1/2 tsp. Homemade Organic Vanilla Extract
  • 2 cups organic semi sweet chocolate chips


Here’s How I do it:

  1. Melt the butter in a 2-quart saucepan over low heat.
  2. Set the melted butter aside to cool slightly.
  3. Sift together the flour, salt and baking soda in a small mixing bowl.
  4. Pour the butter into your stand mixer’s work bowl.
  5. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
  6. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a glass measuring cup with a pour spout.
  7. Reduce the mixer speed and slowly add the egg mixture.
  8. Mix until thoroughly combined, about 30 seconds.
  9. Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
  10. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.  (You can also opt to fold them in manually using a silicone spatula.)
  11. Chill the dough for 1 hour.
  12. Place the oven racks in the top third and bottom third of the oven.
  13. Preheat the oven to 375 ° F.
  14. Scoop the dough into 1 1/2-ounce (approximately 3 Tbsp.) portions onto buttered half-sheet pans, placing only 6 cookies per sheet.
  15. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through.
  16. Remove from the oven, slide the cookies onto a cooling rack.
  17. Wait at least 5 minutes before devouring.
  18. Enjoy!

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