Alton Brown's "The Chewy" Chocolate Chip Cookie This recipe makes a really good cookie. The catch is that it uses 1 whole egg plus 1 egg yolk. If you're wondering what to do with the extra egg white, Alton says that it can be frozen and will still behave like normal when defrosted. I haven't tried this yet, but I'll take his word for it. Also, don't skip the chilling step. It keeps the dough from spreading too much in the oven. Not chilling will net you a flat (and possibly crispy) cookie. If you actually want crispy cookies, Alton has a recipe called "The Thin." MY CHANGES: 1. I only used half the chocolate chips because I do not consider cookies to be delivery vehicles for chocolate. I know, I'm a weirdo who likes my cookies to be more cookie than chocolate (I also genuinely like my brownies to be cakey rather than fudgey and I resent anyone who tells me I'm doing it wrong). Less chocolate in the dough means a lower cookie yield. 2. I don't bother with the top third/bottom third positioning and just bake everything on the middle rack, in multiple batches. It turns out just fine in my oven. Depending on the heat distribution in your oven, you should probably rotate your tray, though. 3. I baked a batch of 4 cookies in a toaster oven and they turned out well, so this is an option for fresh-from-the-oven cookies on demand. Experiment and get to know how your oven(s) behave. 4. And because just about everything I make is mini, I used 1 tablespoon-sized scoops. The reduced-chocolate version of the recipe made 37 smaller-sized cookies. "The Chewy" recipe can be found on Alton Brown's web site - http://altonbrown.com/the-chewy-chocolate-chip-cookie-recipe/ The original Toll House cookie recipe is here - https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies Because I hate weighing in ounces, I always convert every recipe to grams. I even did volume conversions. This might benefit someone: 227 g unsalted butter (1 cup) 340 g bread flour (2¼ cup, using the spoon-and-level method of measuring flour) 1 tsp (5 mL) kosher salt 1 tsp (5 mL) baking soda 57 g granulated sugar (~¼ cup) 227 g light brown sugar (~1¼ cup) 1 large egg (weighs ~50 g without shell) 1 large egg yolk (weighs ~18 g) 2 Tbsp (30 mL) whole milk 1½ tsp (7 mL) vanilla extract 340 g semisweet chocolate chips (2 cup)