Chewy, chocolaty and super delicious. Need we say more?
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Happy to hear your cookies tasted good, but sorry to hear they were a bit hard for you.
It maybe sounds like they were just baked a bit too long.
Just a few questions, did you spray or line your cookie sheet with something? And how "raw" was the batter when you originally wanted to take them out of the oven? Also, did you refrigerate the dough before baking the cookies?
Try not to give up on these cookies, they really are delicious...I suppose there are worse things to have to experiment with hey! Good Luck
Umm.. I didnt use a cookie sheet i just sprayed the dish with Pam cooking spray. The batter was quite raw after 20-25 mins of baking cause when i tried to remove the cookie from the baking dish a large chunk of the cookie broke off and remained stuck to the dish. My batter was dry should i try putting in less flour? and i did refridgerate then for 15 mins before baking. Also, my cookies wouldnt become as flat as yours they just inflated and stayed like that! help!
They turned out pretty good. Crunchy on the outside, chewy on the inside.
- I had trouble folding in the chips, I will use 1.5 cups next time.
- The dough was slightly less smooth than in the video, might be the size of the eggs.
- I had to bake them for over 15 minutes.
It's called a CHOCOLATE CHIP cookie. The objective above all else, is to achieve a deep and rich chocolate taste, not necessarily overly sweet, but a truly delightful chocolaty treat. From my experience, the best chocolate baking chips are Ghiardelli 60% cacao bittersweet chocolate chips. Nestle' chips suffice is your making cookies for the kids, but if your making cookies as a gift or for adults with a more descerning palate, then Ghiardelli chocolate is the premuim grade chocolate you will want to use. Dawn said it best, the better the chocolate, the better the cookie will taste. This is the perfect recipe to use premium Ghiardelli chocolate with.
I make chocolate chip cookies almost every week - its my family favorite. My kids can eat them every evening for snack.
I've tried various recipes - from more sugar to fat free - but by far this has been the best recipe ever.
I personally avoid this recipe bec it has an extra egg yolk as well as more chips but having said that... its still my favorite recipe.
Thanks a lot.
You can try making these few small adjustments:
- cream the butter and sugar together very well
- use only 1 whole egg (and not the additional yolk)
- instead of having mounds of dough, shape each scoop into rounds and flatten them out prior to baking
- lower your oven temperature to 300 degrees and bake the cookies long enough so their moisture evaporates
We haven't tested this, so let us know how it turns out. In general, cookies that have high sugar and fat content with low amounts of liquid will be crispy. If they are shaped small and thin, they will tend to dry out quickly during baking and have a crispier texture.
It can sometimes be tricky to adjust baking recipes. Good luck!
After making the cookies for the third time, I have ended up with this:
1. Reduce the amount of sugar with 1/8 cup
2. Use chocolate bites, you don't need to buy chips (they're actually more expensive by the pound).
3. Reduce the amount of salt to half
4. Add 1/3 cup of crushed hazel nuts
I think the cookies are really good originally, so this is just how I prefer them.
I have successfully made these cookies before, but this time they are spreading flat. Only difference, I am tripling the recipe. I melted the butter and let sit for an hour until cool.
I am in the midst of baking my favorite cookies for a cookie exchange. Can I do anything? Chill them longer? Add flour? What can I do to reduce their spreading?
If your batter is really cold, they should set (from the egg) before they go flat. Make sure your oven temperature is also set right. If too low, it will melt the butter before the egg has time to set the cookie.
Also, make sure to just drop the batter onto the cookie sheet and not flatten them.
Hope that helps.
Perhaps this is a case of tripling the recipe in baking where it doesn't work. Baking is finicky and sometimes it just doesn't work to triple or increases batches. Sometimes mistakes are made when measuring and sometimes it's just the nature of baking.
Here are my suggestions to "save the batter":
1. first off - don't worry...they will still be delicious...even if they are flat (just tell people that's how they are supposed to be).
2. try baking a few of them from frozen to see if this helps.
3. if that doesn't work...try turning the oven up to 375°F and bake a few at that temperature.
Hope this helps...we are here if you have anymore questions!
p.s. one of my favorite coffee shops bakes really flat choc. chip cookies and they are yummy!
Thank you Dawn and Joe for your speedy replies. I tried increasing oven temp, freezing batter, and they still aren't their normal consistency. Better, but not as I've made them in the past. I would guess it is a tripling thing- or somehow I measured something incorrectly.
They still taste good. But, I think I will give them ALL away in the exchange and make a new single batch for my family tomorrow. :-)
I made these cookies today. they are the best cookie I've ever made.
I read all the comments, and they really helped me understand. I followed the recipe exactly...I'm not a baker, but I really want to be, so I did not deviate from the recipe...I used really good chocolate chips, Ghirardelli, although they were bigger than what I've used in the past, I decided to follow the recipe...well, I still can't believe what a difference following Dawn's instructions made. No more of the quick, that's get this done. Thank you, Thank you, Thank you...they are coming with me to a Superbowl party...go Steelers!!!
I just made these cookies and they are great! The best I have ever made. However, I did not achieve the perfection in the video. My cookies are noticeably smoother and flatter, and the chocolate chips are hidden inside and do not pop out.
I made so many mistakes because I didn't watch the video again as I was baking the cookies. My first mistake was adding an extra egg white by mistake instead of the yolk! I guess I am not used to adding yolks to recipes, only whites. I also tend to rush when prepping my ingredients.
My next mistake was melting the butter until it was hot and translucent yellow instead of warm but cloudy and creamy. Because of this, after cooling, it was still liquid. I think maybe it would be really helpful show show people the proper consistency to melt the butter in the video.
I also froze the dough in the mixing bowl before balling it up, for only about 5-10 minutes, and I am wondering if that's okay. I just didn't have room in my refrigerator for two cookie sheets, but my freezer had a nice spot that would accommodate the mixing bowl.
My next question is how should I store chocolate chip cookies? Do they need to be refrigerated, and if so, how long until they should be put in?
I am still finding my way around the kitchen, at 37, but I am a quick study. I am somewhat technical and I have found that cooking and baking allows me to be extremely technical while also being creative. It has become my newest hobby. I just love the site and all the helpful videos. And your Canadian accent is delightful, Dawn!
Regarding the somewhat flatter cookies, I'd say you have already figured this out. Extra liquid could be one reason. The other reason is that you froze the whole batch of batter in bowl. You will get better results if you form the cookie dough into balls (like the video), before freezing (rather than in the bowl). What happens when cooking is that the butter in the dough will start to melt and then the egg (protein) will set the cookie. By freezing, the cookie won't have enough time to fully flatten before setting leaving you with that "chunky" look. By contrast, if you cooked the cookies in a low temperature oven, they will go fully flat before setting.
As for storing, an air tight container in the refrigerator will be best if you plan for the cookies sitting around for a few days (never seen this happen here :-)...
They're so good, they passed the ultimate taste tester in this family - my 23-year-old nephew Tom declared them delicious! I melted the butter, but it refused to re-solidify, even after leaving in on a cool shady windowsill and putting it in the fridge, so I added it as is. I didn't see much difference in the cookies I chilled before baking and the ones that went straight into the oven. On the whole, though, this is a recipe I shall definitely keep and make again.
Is it possible to substitute the brown sugar by white sugar and use only white sugar for the cookies? As far as I understand, because of that the baking soda would have nothing to react with so that's not good. But still. Maybe I can use white sugar and baking powder?
You could use all white sugar in this recipe, but the texture of the cookies will change. Not only will they become crispier, they will also become sweeter. The moisture in brown sugar produces chewier cookies and makes baked goods softer and more tender than those made with white sugar.
The baking soda will help the cookies to rise a bit more too. You could use only baking powder (as high as 2 teaspoons), but more than necessary will alter the flavor of the finished product by giving it a metallic flavor. Unless there is a reason for not wanting to use brown sugar and baking soda, I'd stick to the recipe, as these cookies are delicious and have a wonderful texture as is. Hope this helps!
Truly the best choc chip cookie recipe I have found, and I have tried many! I use sea salt and all brown sugar with wheat pastry flour and milk chocolate chips. My husbands reaction when he tried them right out of the oven is too profane to post :) He loved them!