Chewy, chocolaty and super delicious. Need we say more?
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I had tried this recipe a few weeks ago and decided to watch the video again after I posted my last question. The video shows to scoop out two cups of flour (aerated first I would assume?) and then sift. So measure then sift. Sorry I jumped the gun in posting a question that has already been demonstrated in the video.
...and it was her most successful batch of cookies yet! She's always suffered from them coming out wrong somehow -- either flat (common) or not quite as tasty as she'd hoped, etc. But these came out perfect, and she's incredibly thrilled. :)
I'm not sure why she's had them come out flat so many times, but maybe it was the butter. She was always told never, ever to melt the butter, so she always just softened it a bit in the microwave. For this recipe, she melted it completely and let it cool to room temperature. Maybe that made the difference! In any case, she's ecstatic. Thank you for this wonderful recipe, Rouxbe!
hi.. reading comment and it made me really eager to try making this cookies. but one question though iv heard that u use fleur de sel instead of table salt? and its much better than table salt.. question is, is it available in groceries.. u know like walmart or something.. nad hmm wonderinf too how much it usually cost. i sooo wanna try this one..
ohhh i see.. i wonder if we have it in Louisiana? and how much they do usually cost? and oh order online? would u mind if i ask about what site u go to order and purchase fleur de sel? and how much it all cost? if it wont cause u any trouble. i would really appreciate it.. thanks a lot for the reply!
I order from Amazon.com all the time, and they seem to have the widest range of price. Also, www.surlatable.com and www.Williams-Sonoma.com have it among others, but I usually find the best price on Amazon. You can pay anywhere from $5.00 up to $38.00. Check out the review section on Amazon, it can be helpful.
Any chocolate chips will work for this recipe, it mostly comes down to personal preference. You might want to watch the drill-down that is attached to the recipe, which called Which Chocolate Chip to Use? as it talks specifically about this. Cheers!
I love that this thread has been going on for 3 years! Who does not like chocolate chip cookies?
These are really delicious by the way.
For a twist on this recipe I added the juice from one lemon to the butter after it was melted and before cooling. Then added the zest from the lemon to the wet ingredients. The combination of lemon and chocolate is one that is really good. The cookies did not last very long around here any ways...
I used white chocolate chips in mine.
Have a great day!
Honestly, I am not sure exactly how long these cookies will keep in the freezer as I they have never lasted more than a month for us in the freezer (because they get eaten too fast). I would say they would be find for a least a few months.
Food safety-wise they will keep almost indefinitely but the quality could suffer over time.
As for how long all foods will freeze, this depends on the ingredient, how it was prepared and packaged, whether or not it was stored at the correct temperature etc. etc.
Here are a few links you may find helpful.
You can also do a search online and there you will find many sites that provide charts that give estimates for general freezing times for many foods. Hope this helps. Cheers!
I am sitting in a library and I have just finished your lesson on making broths. Quite informative to say the least. The instructor has apleasant voice as she instructs you. It sure is a far cry from having an angry frenchman over your shoulder making you so nervous that you burn the flour while making the roux for a bechemel sauce. This is only a fourteen day trial is it not. Bummer
It is generally always better to bake with unsalted; however if you only have salted butter you could use it in this recipe, but do not expect the same results. Also, keep in mind that you will likely need to decrease the amount of salt in the recipe. Cheers!
Thanks for your quick answer. I usually only have salted butter at home, but I just went to the store and bought unsalted butter. I might try a batch with salted butter and one with unsalted butter just to see the difference. Thanks!
Hi Dawn! I just tried this recipe with salted butter and I reduced the salt to 1/4 tsp. The cookies came out perfect and the taste was pretty much the same as when using unsalted butter. I got this free trial for Rouxbe Cooking School from the Cooking Club of America.I am on my last 48 hours and I have enjoyed it tremendously and have learned a lot. Unfortunately I am not able to pay for continuation at the moment, but I hope one day I will. Thank you all! It has been very educational and the videos and comments are extremely well done and very helpful.Thank you!
It doesn't matter. Convection is just quicker because it forces air evenly around the oven and food. If using convection, most modern day ovens recalculate the temperature and drop it by about 25 degrees. You'll have to shorten the baking time and keep an eye on the cookies as they'll bake a bit faster. Cheers!
i read the instructions and read all of the comments before baking this cookie....and right now sitting on my baking tray is two rows of blob...(sniff sniff).
I tried to figure out what went wrong...but i really need help...
1. melting the butter
I used a microwave to melt the butter. I don't want to overcook it, so i took the butter out when it is half liquid half soft butter. I stirred it evenly and let sit to room temperature. the consistency in the end is like milk curd.
2. adding the flour
i sifted 2 cups of flour (so actually what's left may not be exactly 2 cups) and began making my dough with an electric mixer. I noticed how in the video the dough before folding in chocolate chips is kind of flaky. My dough was soon creamy just with a few minutes of electric-mixing.
3. letting the batter sit in the fridge
I really cooled my batter for a long time (like if I was making cut-out cookies), and when I tried to make little balls and put them on the baking tray, they were really sticky and i got the batter all over my hands.
I had my oven set around165C, preheated for over 20 minutes. half way through they were spreading out and connected with one another. around 10 minutes i opend the oven then tried to poke my cookies and it caved right in (super soft!). I turned up the temperature to almost 200C and let cook around 15 minutes.
THE FINAL RESULT:
Two rows of DARK blobs (probably because of the temperature)...and I separated them anyway and tried one. it was crisp and flaky outside and soft and flaky inside...
The only way I thought to fix this is to add more flour to prevent from spreading out, but I already folded in the chocolate chips...what should I do with the rest of the batter? (i only made six cookies in the first batch...that means i still have quite a lot left)...really don't want to throw them away...plz help :(
Hard to say exactly what went wrong for you Echos but from what you have said, especially regarding the dough sticking to your hands, it sounds like you may not have measured out the ingredients accurately.
As for how can you save the cookies this might be difficult to dol. Depending on how loose the dough is you could try adding a bit more flour but this will obviously not produce the same cookie as you will have to stir too much to properly incorporate it.
My suggestion would be to try making these cookies again from scratch. Cheers!
To whom it may concern..cookies spreading out too much because improper beaten. How ever! butter and sugar beaten for 2 min then add eggs beat 30 second more. add dry ingredients all at once. then fallowing the video how they did with the dry ingredients okay.! you will no longer having flat cookies. That's how i make my cookies. happy cookies..
Hello, thankks for the wonderful recipe, I want to make this recipe but with a change, I want to make chocolate cookies with chocolate chips, I mean I want to add cocoa to the recipe, how much would be or what's the recipe for chocolate cookies?