Alton Brown’s recipe was pretty standard, but I had to use a kitchen scale to measure my ingredients.
Brown’s recipe it specifically calls for bread flour to help give them a really chewy texture. She also said that replacing an egg white with milk also helps make the cookies chewier.
Unfortunately, there was no bread flour in my grocery store, but a quick internet search told me that using all purpose would be fine.
Other than that, the ingredients needed were pretty standard for a chocolate chip cookie recipe – and called for a fair amount of chocolate chips (12 ounces total).
Brown also measures almost everything in ounces for more accurate amounts and better control of the finished product, so I had to get out my trusty kitchen scale when measuring my ingredients.
The dough was simple to make and everything came together beautifully.
I was worried that Brown’s process would be too complicated – he is known to be very scientific in his cooking and baking methods – but it was actually quite simple.
I creamed the butter and sugar, then beat and sifted the rest of the ingredients before finally adding the chocolate chips.
By the time the dough was mixed and out, it smelled and looked heavenly.
After mixing my ingredients, I realized I needed to pop this tempting dough in the fridge to chill for an hour.
Waiting 60 minutes before I could smell these cookies baking in the oven was the ultimate test of will for me — but I prevailed.
After an hour, I followed the specific directions to place six 1.5 ounce portions of cookie dough onto two baking sheets. I relied on my kitchen scale again, carefully weighing each ball of dough before baking them.
I baked two sheets of dough at a time, so I had two rounds of baking for a total of two dozen cookies.
Duff Goldman’s recipe was pretty easy to follow.
Goldman is known for their famous pastries, so I had high hopes his recipe.
The ingredient list for this is simple, and since I love baking, I had almost all the ingredients for this: all-purpose flour, salt, baking soda, butter, sugar, brown sugar, eggs, vanilla extract, and of course, chocolate chips.
Ultimately, Goldman’s recipe was a cut above the rest.
Every cookie I tried was delicious. I would make all three recipes again and again.
I loved the super chewy texture from Brown’s recipe, the generous chocolate chips from Stewart’s, and the lovely ripples of flavor from Goldman’s.
Overall, the Goldman’s balance of chocolate flavor, slightly crunchy edges, and soft, luscious center won me over, but I had no trouble devouring all three types of cookies after I finished baking.
Click through to see the other celebrity chef recipes we’ve featured so far.