Alton Brown’s recipe is pretty standard, but I need to use a kitchen scale to measure my ingredients.
Brown’s Recipe Bread flour is especially needed to help them get a really chewy texture. Swapping an egg white for the milk also helps the cookies become more chewy, he said.
Unfortunately, my grocery store doesn’t have bread flour, but a quick online search tells me that the all-purpose can still be used.
Other than that, the ingredients required are pretty standard for a chocolate chip cookie recipe — and it calls for a decent amount of chocolate chips (12 ounces total).
Brown also measures almost everything in ounces for more precise quantities and better control over the final product, so I had to pull out my trusty kitchen scale when measuring my ingredients.
The dough is easy to make and everything comes together nicely.
I was concerned that Brown’s process would be very complicated – he’s known for being very scientific in the way he cooks and bakes – but it’s actually pretty simple.
I whipped the butter and sugar to cream, then whisked and sifted the other ingredients and added the chocolate chips at the end.
When the dough is mixed and ready, it smells and looks delicious.
After mixing my ingredients, I realized I had to toss this tempting dough into the freezer for an hour.
Waiting 60 minutes before I could smell the cookies coming out of the oven was the ultimate test of willpower for me – but I won.
After an hour, I followed the specific instructions to place six 1.5 oz cookie doughs on two baking sheets. Again, I rely on my kitchen scale to carefully weigh each dough ball before baking.
I bake two doughs at a time, so I bake two rounds for a total of two dozen cookies.
Duff Goldman’s recipes are easy to follow.
Goldman Sachs is known for its famous baked goods, so I have high hopes for it his recipes.
The ingredient list for this one is simple, and since I love to bake, I have pretty much all the ingredients on hand: all-purpose flour, salt, baking soda, butter, sugar, brown sugar, eggs, vanilla extract, and of course, chocolate chips.
Ultimately, Goldman’s formula was a cut above the rest.
Every cookie I’ve tried has been delicious. I will make these three recipes again and again.
I love the super chewy texture of the Brown recipe, Stewart’s rich chocolate chips, and Goldman’s gorgeous ripples.
Overall, Goldman won me over with its balance of chocolatey, slightly crispy edges and a soft, sticky center, but after I finished baking, I had no trouble swallowing all three cookies .
Click to see other celebrity chef recipes we’ve gone head-to-head with so far.