Than tollhouse? I don’t know if it is possible
The recipe is generic and the secret is the kind of butter used. Omit the salt and use Anchor or Kerrygold butter for a better cookie.
The recipe is generic and the secret is the kind of butter used. Omit the salt and use Anchor or Kerrygold butter for a better cookie.
Please… you think I don’t use kerrygold?
Alton Brown’s Chewy chocolate chip cookie
https://altonbrown.com/recipes/the-chewy-chocolate-chip-cookie/
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Article with linked recipe.
Alton Brown’s Chewy chocolate chip cookie
https://altonbrown.com/recipes/the-chewy-chocolate-chip-cookie/
These are the best chocolate chip cookies you can make.
I just saved this thread…because I have priorities 😉
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Besides the best butter you can get, use a high quality chocolate.
agree 100%.
when I bake them with Lurpak butter they don’t rise as nicely as with Land o Lake. It may be that super butter is not optimal.
It’s all about quality ingredients. My wife is a baker, and I’ve learned to taste the difference.
Better butter, better chocolate, better flour equals better cookies. But it’s not really worth the expense, the cookies now cost 5 times as much and although they are better, the cheap ones are darned good.
Best cheap cookies; mix brownie mix thinly (add nuts) and make cookies. Amazing!
The recipe is generic and the secret is the kind of butter used. Omit the salt and use Anchor or Kerrygold butter for a better cookie.
Please… you think I don’t use kerrygold?
Well excuuuuuuuse me!
If anyone ever goes back to NYC, this place on 38th and 6th has the best chocolate chip cookies I’ve ever had:
https://www.cultureespresso.com/
More than half an inch thick and always freshly baked so the big chocolate chunks are still melted warm.
Than tollhouse? I don’t know if it is possible
You must not have had a mom or grandma that could bake.
Article with linked recipe.
Who wants to wait 24 hrs. to chill the cookies. Within an hour I can make, bake and eat.
Article with linked recipe.
Who wants to wait 24 hrs. to chill the cookies. Within an hour I can make, bake and eat.
Because some things take more time and come out better?
It’s all about quality ingredients. My wife is a baker, and I’ve learned to taste the difference.
I 100% agree that the ingredients make such a big difference. The type of cholate, the type of salt, etc.
The other huge differences are going to be how you personally enjoy the cookie: texture, size, rigidity, etc.
Article with linked recipe.
Who wants to wait 24 hrs. to chill the cookies. Within an hour I can make, bake and eat.
Because some things take more time and come out better?
Taking an extra 12 hours to make cookies will never be worth it. Ever.
I’m generally of this mindset. I never think “boy could I ever go for some cookies, tomorrow”. Get that shit in ma belly!
Article with linked recipe.
Who wants to wait 24 hrs. to chill the cookies. Within an hour I can make, bake and eat.
Because some things take more time and come out better?
Taking an extra 12 hours to make cookies will never be worth it. Ever.
False
Personally I like slightly chewy cookies. My best success is with:
good quality chocolateadd slightly more chocolate than the recipe suggests (everyone likes a bit extra)Cook for slightly less time than recommended and let it cool a bit on top of oven. This leaves it chewy on the inside.
Oh and I find a little extra vanilla doesn’t hurt. I also sometimes mix in some maple sugar.