To insure the most crispiness, the Cooks method is superior. Your photos show that the tops of these cookies simply melted down to a flattened surface as the cookie spread. (The illustration helps.) This technique insures that the top surface of the unbaked dough has the maximum surface area and insures that the baked cookie will maintain a crispy top side. They suggest that you form dough balls of the proper size, then pull them in half, rotate the torn middle edges to the top, and smash the two halves back together. In the Cooks recipe, they suggest trying to give the unbaked cookie dough a more jagged top surface. One significant difference between your method and Cooks Illustrated lies in your use of the cookie scoop. I’m not sure if freezing the dough will matter, but some commenters suggested that it does. March 3, 2009Īs noted by other commenters and this recipe is remarkably close to the Thick and Chewy Chocolate Chip Cookie recipe put forward by America’s Test Kitchen via Cooks Illustrated. A few hours on the counter will make them like hockey pucks even if you didn’t overcook them. When they are cooled, make sure to put them in a tupperware. If you bake them until they look done, they are really overcooked because they will harden up like hockey pucks on you. The cookies should look undone, it’s okay. In my oven, I bake these at 325 for 15 minutes. It makes for perfectly shaped cookies and the cookies bak great. I then take a butter knife and put it around the edges of the scooper to ease the dough out. I take enough pieces to fit the scooper and push it in there-it will be hard and cold. What I do is I take the dough out of the freezer (if you have had it in there until frozen solid, if for only an hour, it’s a different story) and let it thaw on the counter until it is at the point where I can take a serrated knife and cut it into hard pieces.

My trick for baking these cookies is a cookie scooper I bought at Bed Bath and Beyond (after many many times of making this recipe). But come on, we left you chocolate chip cookies - you shouldn’t have to miss us at all.

One year ago: Chicken and Mushroom Marsalaĭeb went on vacation and all I got were these lousy chocolate chip cookies! Wondering why your comments aren’t being responded to at the speed that you’ve come to expect? It’s true, we’ve flown the coop and we’ll be back at the end of the week. So promise you won’t overbake them, okay? Originally under the name “ Big Fat Chewy Chocolate Chip Cookies” I’ve found that you can make them quite tiny and they still maintain that crispy/chewy ideal, so long as you don’t overbake them. Mostly I like whatever is in front of me.īut after the feves and the sea salt and the buttery enormity of Leite’s Consummate Chocolate Chip Cookie a few months ago, I got to remember this classic recipe I put on the site back before any of you read it. What? I have fleeting, flitting loyalties. Of course if you ever caved and bought a package of their cookies, well, I’ll be nice, but let’s just say they certainly didn’t live up the cookie dream for me.Īnd I hope that there isn’t some unsaid limit on the number of chocolate chip cookie recipes a food blogger can post and declare them all her favorite.

Nevertheless, the description of the ideal chocolate chip cookie was perfect - crisp at the edges, soft in the middle, and pretty much summed up what everyone is looking for in their chocolate chip cookie nirvana. I’m 32 years old and I would like it out now. Does anyone remember the commercials back in the day for Duncan Hines chocolate chip cookies? For some reason, the “crispy, chewy” song got stuck in my head for years.

Tina mom of two and hubby flickr