Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Kerry Beal

Chocolate Chip Cookies -- Bake-Off III

Recommended Posts

For our third in this bake off series I'd like to put forward Chocolate Chip Cookies.

Chocolate chip cookies are certainly a classic baked item, done reasonably well by most home bakers, and somewhat poorly by a lot of manufacturers. Chocolate chip cookies are probably one of the first things we are taught to bake as children, sometimes from one of those frozen packages where you cut off the dough, often from the recipe on the back of the chocolate chip package.

If you take a look at recipeGullet you will find nine recipes for chocolate chip cookies to get you started. I'm sure there are more in there using different search criteria.

An excellent variation on the classic chocolate chip cookie would be eG's own Dorie Greenspan's World Peace Cookies, a dark chocolate cookie with chocolate chunks and salt.

I like big chunks of chocolate in my chocolate chip cookies, I'll usually take a piece of imported dark chocolate and chop that into chunks to replace the chips in whatever recipe I'm using. I usually cut way back on the sugar in the recipe too.

My go to Chocolate Chunk cookie right now is a veritable kitchen sink, containing rolled oats, raisins and dates along with the chocolate chunks. Purists might not consider that a chocolate chip cookie I suppose.

So let's see them, your favourite chocolate chip/chunk cookies in all their glory. Don't forget to put your recipes into recipeGullet.

Share this post


Link to post
Share on other sites

My all time favorite recipe for chocolate chip cookies is from Cook's Illustrated. They use a very interesting technique. You take 1/4 cup of the batter/dough and roll into a ball. Pull it into 2 halves. Rotate the halves 90 degrees and join the halves together at the base with the rough edges facing up. Again form a single ball, keeping rough surface. Cool the baked cookies on the parchment paper you've baked them on for 1/2 hour before removing. Wah Wah Wee Wah!

Share this post


Link to post
Share on other sites

My fave is very simple and is from Epicurious. A basic recipe but you put salt flakes/crystals on top of the cookie before you bake it. It really sends the cookie...our daughter doesn't like it.

Share this post


Link to post
Share on other sites

I've always used the internet recipe for "Mrs. Field's Chocolate Chip Cookies" by Top Secret Recipe, which I'm sure is almost identical to the Nestle Tollhouse recipe. My friends keep requesting it (and I keep protesting because making it constantly limits my growth as a baker). Also, it's nothing like Mrs. Field's, but is still a great recipe, but nothing out of the ordinary. Im excited to see what you guys have in store!

Share this post


Link to post
Share on other sites

i am super excited about this. :biggrin:

my fave choc chip cookie is made by a neighbor who will not give out the recipe. there's a bit of oatmeal in thee with the usual ingredients, and salty- buttery bottom that is almost lacy. It has the perfect texture- lumpy and chewy in just the middle and a nice salty crisp edge.

i'm hopeful the secret will be discvered on this thread. It's promsing everyone so far has called out the salt as important. I think we're already on the right track. Yum.

Share this post


Link to post
Share on other sites
i am super excited about this.  :biggrin:

my fave choc chip cookie is made by a neighbor who will not give out the recipe. there's a bit of oatmeal in thee with the usual ingredients, and  salty- buttery bottom that is almost lacy. It has the perfect texture- lumpy and chewy in just the middle and a nice salty crisp edge. 

i'm hopeful the secret will be discvered on this thread. It's promsing everyone so far has called out the salt as important.  I think we're already on the right track. Yum.

Oh Butterscotch - those sound heavenly. I do love the infamous NM cookie recipe as well. Oh please do try again to get that recipe and share. I could taste it through your description.

Salt is so very important to me - it is by far my favorite spice.

Share this post


Link to post
Share on other sites

sadly, she will not give it up.... a chef friend who has had them thinks- shockingly- that the secret is margarine, but i know i can do it with butter. ...i am thinking maybe a wetter dough than usual. they reming me of the textured of a packaged mix i used to make when i was a kid- and you added one egg and a tablespoon of water and the dough did not form into balls, but thick peaks.

i always always layout a nice coating of SALTED butter when i bake anything. never unsalted. LOL. if it needs to be floured too, like for cakes or brownies, i use cocoa or even better a bit of my dry mix instead of just flour... a salty sweet crust is just divine.

okay, i'll have to work on these this month. going to get some ingredients now....

i am super excited about this.  :biggrin:

my fave choc chip cookie is made by a neighbor who will not give out the recipe. there's a bit of oatmeal in thee with the usual ingredients, and  salty- buttery bottom that is almost lacy. It has the perfect texture- lumpy and chewy in just the middle and a nice salty crisp edge. 

i'm hopeful the secret will be discvered on this thread. It's promsing everyone so far has called out the salt as important.  I think we're already on the right track. Yum.

Oh Butterscotch - those sound heavenly. I do love the infamous NM cookie recipe as well. Oh please do try again to get that recipe and share. I could taste it through your description.

Salt is so very important to me - it is by far my favorite spice.

Share this post


Link to post
Share on other sites

My current favourite chocolate chip cookie recipe somes from a RuthWells post on egullet:

CLINK

I have made this a couple of times recently and it has been very good. I like the fact that it uses so much chocolate and I do not add nuts just extra chocolate chunks.

This is a great way of using up chocolate that has become a bit thick from taking on moisture in my kitchen while making chocolates. I just pour the chocolate out onto parchment lined baking sheets and chop in into chunks when almost set.

These cookies have been good from the freezer too, I just warm them a little in the oven. Not too sweet, particularly if you use a darker chocolate.

I'm looking forward to trying some other egullet recipes but this is a firm favourite.

Share this post


Link to post
Share on other sites

I'm looking forward to this. I'm generally a traditionalist when it comes to chocolate chip cookies. I prefer them without oatmeal, fruit, etc. I also like the standard "toll house" cookie recipe. My grandmother used to make the toll house cookies with walnuts and raisins in it instead of chocolate chips because she's not really a chocolate fan. They were really good as well but obviously were no longer chocolate chip cookies.

Share this post


Link to post
Share on other sites

Some interesting ideas in this discussion thread on "A More Complex Chocolate Chip Cookie" started by lisa_antonia: click

I'm intrigued by ideas for adding buckwheat and another for adding coffee liqueur.

Share this post


Link to post
Share on other sites
i am super excited about this.  :biggrin:

my fave choc chip cookie is made by a neighbor who will not give out the recipe. there's a bit of oatmeal in thee with the usual ingredients, and  salty- buttery bottom that is almost lacy. It has the perfect texture- lumpy and chewy in just the middle and a nice salty crisp edge. 

i'm hopeful the secret will be discvered on this thread. It's promsing everyone so far has called out the salt as important.  I think we're already on the right track. Yum.

That sounds a lot like the results of =Mark's Cranberry Oatmeal Cookies found in RecipeGullet. I've made them a couple of times, and they come out a bit lacy around the edges, but chewy in the middle. You could try this recipe, and substitute chocolate chips for the cranberries (and some of the pecans, maybe).

Share this post


Link to post
Share on other sites
My all time favorite recipe for chocolate chip cookies is from Cook's Illustrated. They use a very interesting technique. You take 1/4 cup of the batter/dough and roll into a ball. Pull it into 2 halves. Rotate the halves 90 degrees and join the halves together at the base with the rough edges facing up. Again form a single ball, keeping rough surface.  Cool the baked cookies on the parchment paper you've baked them on for 1/2 hour before removing.  Wah Wah Wee Wah!

This is my go-to recipe as well although I don't bother with splitting the ball. I find if I use a 1 oz disher they still turn out with a nice textured surface. Crisp on the outside, chewy on the inside. MMmmmmm...

Share this post


Link to post
Share on other sites

I like Alton Brown's "The Chewy," and also the Neiman Marcus recipe that contains oatmeal. I do like the recipe from the back of the Nestle chocolate chip bag too; it is the flavor of my childhood. I make it with good butter and a little extra salt, and only half of the chocolate chips. Most people find that last alteration strange, but I like the cookie part better than the chocolate part, and this way I no longer find myself searching the batch for the cookies that contain the fewest number of chips!

Share this post


Link to post
Share on other sites
My all time favorite recipe for chocolate chip cookies is from Cook's Illustrated. They use a very interesting technique. You take 1/4 cup of the batter/dough and roll into a ball. Pull it into 2 halves. Rotate the halves 90 degrees and join the halves together at the base with the rough edges facing up. Again form a single ball, keeping rough surface.  Cool the baked cookies on the parchment paper you've baked them on for 1/2 hour before removing.  Wah Wah Wee Wah!

This is my go-to recipe as well although I don't bother with splitting the ball. I find if I use a 1 oz disher they still turn out with a nice textured surface. Crisp on the outside, chewy on the inside. MMmmmmm...

Ditto - I use the Thick & Chewy recipe but abandoned the blob technique many years ago for a disher. These are my go-to cookie - I have the recipe memorized and these are what I use for care packages, fund raisers, etc. I took a Foodsavered package of them in my suitcase to California last week and the TSA inspector was a bit perplexed when she pulled them out of my bag :unsure: I Foodsavered them when they were still a bit warm so they got a little smooshed.

Share this post


Link to post
Share on other sites
I like Alton Brown's "The Chewy," and also the Neiman Marcus recipe that contains oatmeal.  I do like the recipe from the back of the Nestle chocolate chip bag too;  it is the flavor of my childhood.  I make it with good butter and a little extra salt, and only half of the chocolate chips.  Most people find that last alteration strange, but I like the cookie part better than the chocolate part, and this way I no longer find myself searching the batch for the cookies that contain the fewest number of chips!

Actually, it's not strange at all.

I do the same, even with the Korova cookie. I know, sacrilege! But I'm after a cookie here, not chocolate glued together with cookie dough. If I wanted chocolate, I've bars of it in the house.

  • Like 1

Share this post


Link to post
Share on other sites
<snip> ... I like Alton Brown's "The Chewy," ... </snip>

I'll second that vote for Alton Brown's chewy recipe. It isn't a 'different' chocolate chip cookie; just a damned good one.

The Recipe

Share this post


Link to post
Share on other sites
<snip> ... I like Alton Brown's "The Chewy," ... </snip>

I'll second that vote for Alton Brown's chewy recipe. It isn't a 'different' chocolate chip cookie; just a damned good one.

The Recipe

A third vote. I use his as the foundation for a bunch of minor variations. If you like chewy cookies, his approach is definitely worth a try.

Share this post


Link to post
Share on other sites

I've been making Tyler Florence's My Big, Fat Chocolate Chip Cookies. I really like the cookies but the only problem I have is chopping the chocolate. Some of the pieces get so small that they just melt into the batter and I prefer to have the batter plain.

I think I'll try Alton Brown's and Cook's Illustrated for this Bake Off.

Share this post


Link to post
Share on other sites
Actually, it's not strange at all.

I do the same, even with the Korova cookie. I know, sacrilege! But I'm after a cookie here, not chocolate glued together with cookie dough. If I wanted chocolate, I've bars of it in the house.

I don't even put chocolate chips in my Korova cookies. I forgot they were supposed to have chocolate in them until it was mentioned here!

Chufi made some delicious looking chocolate chip cookies from the Dorie Greenspan book. I really wish I had my book here, because if I did, I would be eating some right now! Chufi made them look like the perfect chocolate chip cookies!

edited to add: I found the recipe in my files, so I'll be making them tomorrow or the day after--if I gain 10lbs, I'm going to blame Chufi! (But don't tell her! :biggrin: )


Edited by prasantrin (log)

Share this post


Link to post
Share on other sites
Chufi made some delicious looking chocolate chip cookies from the Dorie Greenspan book.  I really wish I had my book here, because if I did, I would be eating some right now!  Chufi made them look like the perfect chocolate chip cookies!

edited to add:  I found the recipe in my files, so I'll be making them tomorrow or the day after--if I gain 10lbs, I'm going to blame Chufi!  (But don't tell her!  :biggrin: )

I was just going to post them! You beat me to it.

They are really good cookies. I made half the recipe and then gave most of the cookies to a friend (both excellent ways to reduce the rick of gaining those lbs. you mentioned :wink: )

I halve most cookie recipes btw. I really don't need 36 cookies in the house when there's just the 2 of us eating them!

Share this post


Link to post
Share on other sites
I like Alton Brown's "The Chewy," and also the Neiman Marcus recipe that contains oatmeal.  I do like the recipe from the back of the Nestle chocolate chip bag too;  it is the flavor of my childhood.  I make it with good butter and a little extra salt, and only half of the chocolate chips.  Most people find that last alteration strange, but I like the cookie part better than the chocolate part, and this way I no longer find myself searching the batch for the cookies that contain the fewest number of chips!

Tried the Alton Brown recipe today. Very, very good. Next, I'll try the Cooks Illustrated recipe to compare.

Martha Stewart did a chocolate chip recipe contest and a recipe by Jacqes Torres won. I made them, but very cakey and I did not like them at all...

Great site....This is my first post!

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By pastrygirl
      I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond.  The almond was good but I'd probably add salt.  The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor.  They also have strawberry.  These are cocoa-butter based so can be used for shell molding.  https://inter.valrhona.com/en/inspiration-valrhona-innovation
       
      I could definitely see using these.  Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity   
       
      Just wanted to share.  Available soon, probably expensive
    • By curls
      So I've remelted some Valrhona Azelia that was extra from another project and even at 45° C the chocolate has small lumps. If I press a lump against the side of the melter (or between my fingers) it smooths out but I can't remove all the lumps that way. For tonight, I poured all the chocolate through a sieve and pushed the lumps thru with a silicone spatula. That solves the problem for today but I want to know, what caused those lumps in the first place? Also, if this happens again, is there a better way to correct the problem? I have never had this happen before with any couverture (including the Azelia) and hope you can tell me how I can prevent this from happening .
    • By anonymouse
      I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes.  However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:
       
      - "Fruit ganaches" and "Fruit and caramel ganaches".  I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???
       
      - "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?
       
      - "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.
       
      - "Fruity delight" - looks like a fairly light dessert to go into a parfait glass.  Has anyone done these and how do they turn out?  How do they compare to the sabayon-based ones in the Boiron ice cream book?
       
      I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.
       
      Thanks for any advice.
       
    • By anonymouse
      As a newbie here I thought, before piling in with my own questions, I'd pull together some of the things I've learned in my first months of chocolate making - in case this helps others who embark on the same path.  
       
      Many of these learnings came from eGullet, some from elsewhere, and I'm very grateful for all the many sources of experience and insight.  Cooking technique is quite personal so of course not everyone will agree with my idiosyncratic list of course.
       
      Most useful equipment so far
       
      Cooking isn't really about the equipment - you can make fine chocolates with hardly any equipment - but here are the things which have helped me the most.
       
      1. Small tempering machine.  This got me started on chocolate making with a superb easy path.  The ChocoVision Rev 2B (with the "holey baffle" which increases its capacity) just gets the tempering perfect every time.  Yes, I could temper in the microwave or on a slab, but it's great to take away any uncertainty about the final finish, by using this great machine.  Downsides: continuously noisy, doesn't have the capacity for large batches.
       
      2. Plenty of silicon baking mats (Silpat clones).  I use these not just for ganache and inverting moulds onto, but also just to keep the kitchen clean!  Working at home, I create a lot of mess and found I could reduce the risk of divorce by spreading large sheets (60x40cm size) across the work surface.  So much easier to clean, and I can scrape unused chocolate back into the supply for next time.  
      I get mine directly from China through AliExpress where they are about 1/3 of the local price.  Then, for a further cost saving I ordered a couple of sheets of stainless steel at exactly the same 40x30 size, from a hobbyist place, and stuck some rubber feet underneath. The silicon mat + steel sheet can then easily be carried to the cool room. I got metal bars made up by another hobbyist place (an eGullet suggestion) which was a cheap alternative to caramel bars.
       
      3. Scrapers.  Life got better when I stopped trying to scrape moulds with a regular palette knife.  I found we had two Japanese okomoniyaki spatulas from Japanese cooking which were perfect!
       
      4. Polycarbonate moulds.  Again in order to afford a bunch of these, I get them from China via AliExpress where they are £5-£7 each (including shipping) rather than £18 (+£10 shipping) locally.  If I were starting again I'd buy little squares and half-spheres first, because these are easy to decorate with transfer sheets and cocoa butter respectively; plus a bar mould for quickly using up some extra chocolate or making a snack for the family.  Magnetic moulds are not in my view essential for the beginner because you can just apply the transfers manually - but they are very easy to use.
       
      5. Hot air gun - little Bosch paint stripper from Amazon.  Always kept to hand to sort out anything which crystallises too quickly in the bowl or on my equipment.
       
      6. Fancy packaging.  We got some little boxes in bright colours with silver lining - great to turn your experiments into gifts. Quite expensive because you have to buy quantities, but worth it we felt.
       
      If I were working at scale I think my top 5 would also include a vibrating table, but that's beyond my means.

      Best sources of learning so far (apart from eGullet of course)
       
      1. Callebaut website - fabulous range of videos showing how a master does the basic techniques.  Also Keylink (harder to find on their website - look in "knowledge bank") which is refreshingly straightforward.
       
      2. Several books recommended on this forum.  Once I got past the basics, I delved into two masterpieces: Wybauw ("The Ultimate Fine Chocolates", a revised compilation of his previous books) and Greweling ("Chocolates and Confections"). These are just awe inspiring.

      Most useful ingredients so far
       
      1. Callebaut couverture "callets" in 2.5kg bags - quick to measure, easy to re-seal.  Everyone should start with 811 and 823, the "standards" ... but I soon moved to more exotic flavours.  Current favourites are Cacao Barry Alunga (rich milk), Callebaut Velvet (white but not as cloying as the usual one; lovely mouthfeel), and half a dozen Cocoa Barry dark chocolates which go with particular ingredients.
       
      2. Boiron frozen fruit purees. These are just amazing.  I struggled with lots of different approaches to fruit flavouring until I discovered these.  The problem is that most liquid purees have a short life span and are quite expensive if you only need a little quantity - whereas the Boiron ones just live in a neat, stackable tub in the freezer.  Grab a flavour, pop it out onto a chopping board, slice off what you need, return the rest to the freezer.  And the range is fabulous.  So far I've particularly enjoyed raspberry, passion fruit, kalamansi (wow!) blackcurrant, and Morello cherry.  (I'm experimenting with banana but most banana chocolate recipes seem to need caramel which I don't find so easy to perfect.)
       
      3. IBC "Power Flowers" so I can mix my own coloured white chocolate with a wide palette of colours, for brushing or piping into moulds as decoration.  Quite tricky to scale down to the tiny amounts I need, but I found this far better than heating little bottles of cocoa butter and being restricted to the colours I had.
       
      4. Marc de Champagne 60% - great for truffles.  My supplier sends it in a little chemical bottle which is a little un-champagne-like, but never mind.  Rose drops (oil-based) were also useful for truffles if you like that sort of thing.

      Suggestions for learners (aka things I wish I had got right)
       
      1. Start learning in winter.  There is a HUGE amount of cooling needed in chocolate making; once we had cold weather we could close off a room, turn off its heating, and create a cool room.  Made a big difference to productivity (and quality!).
       
      2. Don't do anything involving caramel, marshmallows, turkish delight, or other temperature-critical sugar work until you are confident with everything else - or you will get demoralised quickly.  Or maybe I'm just rubbish at these techniques.
       
      3. Learn simple decoration (cocoa butter colour, texture sheets etc) early on.  These make a big difference to how everyone will react to your work.
       
      4. Don't rush.  Chocolate making takes a lot of (elapsed) time.  Give things time to crystallise properly.  I find there is always an endless amount of cleaning-up to do while I wait :-)
       
       
    • By JohnT
      I have heard over the years of bakers using beetroot in chocolate cakes to "enrich" them. I have never done this and I am not too fond of beetroot in its various forms (a childhood "thing"). However, I have been requested to bake a chocolate cake using "beetroot juice" in the recipe - the person requesting the cake even supplied me with the recipe!
       
      Right, this is a first time for me doing this and I need to make a sample cake to make sure it results in an edible cake. The recipe calls for 250ml (a metric cup) beetroot juice. So my question is, how would I produce a cup of this beetroot juice? Just wiz a few raw beets in a blender and strain out the juice? Do I boil the beets first or use them raw? Ignorance is sometimes bliss - but sometimes not.
       
      Help with this dilemma would be appreciated for this beet ignorant sod in "Darkest Africa".
      John.
  • Recently Browsing   0 members

    No registered users viewing this page.

×