Chewy, chocolaty and super delicious. Need we say more?
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I was on the search to find the best chocolate chip cookie recipe as I am going to become a mom soon, and everybody knows that moms make the best cookies in the world. My search is over, this are the best cookies ever!!
Thanks Dawn =D and happy Mother's Day to all the moms!!
Adding a cup of oats adds a bit of crunch to these already yummy cookies.
I tried an experiment with these cookies. I substituted one cup of flour for one cup of instant oats...I got oatmeal chocolate chip pancakes. Don't get me wrong they were delicious, but not that pretty.
For the best results keep the recipe exactly the same and just add 1 cup of oats and bake as usual.
I followed the recipe exactly and had a nice thickish, chewy-in-the-centre, cookie. I did have to bake them 20 min. instead of the 15 min. likely due to different oven, but they looked exactly like the video picture and are (were, ha-ha) delicious!
Well, my attempt to melt Earth Balance resulted in my batter not being thick and beautiful like Dawns, but soupy and dark brown. I had to start over, and learned that nothing tastes like the real deal... like the real deal.
These were really, really good.
I couldn't find Fleur de Sel though at my grocery store. Would I need to buy it somewhere specific?
After reading everybody's comments and watching the video on how to bake chocolate chip cookies, I couldn't wait to bake such delicious cookies for my family. But the thing is, after I baked my cookies and left them to cool, they became rock hard!! They were way too sweet and so hard they were hardly edible! Did I do something wrong? I followed the recipe step by step! Can anybody tell me what happened?
So whilst I was mixing the ingredients for these cookies I 'removed' my blouse, then my husband came home and well....the cookies were still fantastic, although they were left in the oven a bit too long....:-)
FYI, they're a great snack for after a workout!
Perhaps the cookies were left in the oven a touch too long.
I have made these cookies more than I care to mention and they have never turned out hard. In fact they are always soft and chewy. Be sure to bake them just until they start to get a bit of color. When done they almost look like they are under cooked, just a touch of golden on the bottom and a bit on top. Also be sure the oven is only at 325°F.
As for the sweetness, no one has ever said they are too sweet. They are chocolate chip cookies after all. But you could try using less chocolate chips if you like. Or try using bittersweet chocolate chips rather than semi-sweet, this will eliminate some of the sugar. Which Chocolate Chip to Use?
I hope this helps, we appreciate the feedback and would also like to hear if this has happened to anyone else. We only want the best recipes for you. Thanks and Good Luck!
I left the melted butter on the counter top for about an hour, however, it never reached the consistency that you have in the video. So when I mixed the sugar in, I ended up with this soupy mixture. It was okay after I added the flour in, but the consistency of the batter was nothing like yours.
I refrigerated the batter for about 15 mins before baking, but the the cookie spreaded out too much when it was baking. Also the chocolate chips didn't pop out of the cookie.
Any advice on that?
The butter needs to be actually melted (in a pot, or microwave and not just left at room temp.). This is what makes the chocolate chips pop out. Refrigerating them is a good idea as well (as you did). Next time try melting the butter, let it cool and then proceed.
These really are yummy cookies I make them all of the time. In fact I always have a bag in the freezer just in case.
This recipe looks really great and simple to do.
However, I do have some difficulties with getting the butter the same consistency as it is in the video.
When I melt it in a bowl in the microwave, it just looks like oil, even when cooled.
Like this picture here.
So I try to cool it off in a cooler place like the fridge, but then it turns icy-like.
Although, I was only testing a very small portion, to see if the butter would come out the same.
Maybe I just needed to melt more at a time?
Am I supposed to heat the butter on a higher heat until it bubbles, or something else?
A little help, please?
The butter is melted but it did sit at room temperature for a little while.
Just as long as the butter is not hot.
I usually forget to melt the butter in advance so I end up melting it in the microwave and then I pour it into a large bowl and let it cool for a few minutes. Then I add the sugar and put the whole thing in the fridge for about 15 minutes before I begin.
i was just curious as to why baking soda instead of baking powder? i was always under the impression that baking soda needed an acid to react to.
BTW i really do love this recipe as i love the crisp exterior and the oozing soft interior.
Recipes that use baking soda for leavening always have an acid somewhere. It might be obvious, such as vinegar, lemon juice, sour milk or buttermilk. But the acid could also be hidden- for example honey and molasses are acidic.
For our recipe we used brown sugar which has molasses in it.
thank you Dawn
could i bother you a little bit more and ask what would happen if we used baking powder instead? and by that i mean what is the "scientific" explanation? i like to futz my recipe and adjust it according to how i perceive a recipe should be and knowing the reasonings is immense help. without your info regarding the acidity of honey and molasses, who would have known?
thank you very much
The amount of baking soda used in a recipe is just enough to neutralize the acids present in the recipe. If more leavening power is required, baking powder can be added – not more baking soda. Too much baking soda will cause a soapy taste. However, both used in excess can give bad flavor, texture, and color to baked goods, so just be careful when tweaking recipes.
This was my 2nd recipe with you guys.. These cookies were soo tasty I had to make two batches. I did one plain and then went back and experimented with using nuts and used a 1/2 cup of partially cooked oats. Both batches turned out perfect. I tend to like my cookies a little bit on the crunchy side so the last 2mins I cranked up the heat to 350. They were completely crunchy with just the upper layer being soft and chewy.
Rouxbe does it again.
Is it acutally necessary that you melt the butter, let it cool to room temp., assemble everything together THEN put it in the fridge?
In most recipes I've tried, we just leave the stick of butter at room temp. for half an hour, then we just cream with the sugars. I would think the method I know would help prevent the cookies from spreading so much.
You are correct that most recipes just let the butter come to room temperature, but melting and cooling the butter gives these cookies that extra touch. I have tried making them without melting the butter and they are still good, but they are just that much better when I melt the butter. It adds a bit of crunchy-ness and chewy-ness at the same time.
It's up to you though, try experimenting and see which way you prefer it.
My cookies tasted amazing! But were pretty hard... some how my cookie dough was not as moist as shown in the video, even though the flour quantity used was the same around 450 grams once u convert. Also i had to cook them for longer because the batter was still raw, it was sticking to the baking dish. what did i do wrong??