Chris Makes Chocolate Chip Cookies From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Puzzle Girl
Both greasiness and excess spread can be caused by too much butter. So for anyone who's having that problem, try cutting down your butter use by 20% and see what happens. These can also be caused by excess sugar, so if you find the cookie overly sweet or you want it to be buttery, you can reduce the sugar somewhat or do a 10% reduction for each butter and sugar. Finally, you can try lowering your cooking temperatures. The other way to prevent excess spreading is to make sure your baking sheet and dough aren't hot when you begin (such as if making multiple batches. Chilling the dough while the oven is preheating (10-30 min) and keeping your baking sheet at room temp or below before baking will help prevent excess spread and thinning.
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Both greasiness and excess spread can be caused by too much butter. So for anyone who's having that problem, try cutting down your butter use by 20% and see what happens. These can also be caused by excess sugar, so if you find the cookie overly sweet or you want it to be buttery, you can reduce the sugar somewhat or do a 10% reduction for each butter and sugar. Finally, you can try lowering your cooking temperatures. The other way to prevent excess spreading is to make sure your baking sheet and dough aren't hot when you begin (such as if making multiple batches. Chilling the dough while the oven is preheating (10-30 min) and keeping your baking sheet at room temp or below before baking will help prevent excess spread and thinning.
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bourdie1979
I made this recipe, followed it to a T. A few points i want to touch on, my biggest issue, this recipe called for wayyyy tooo much salt I think half the amount would be perfect. Second, i did strain the butter after browning it, just to give it a better consistency. Third, i did bake two trays at the same time. Top shelf came out perfect, bottom ones spread out. My oven is older I find i yield better results baking one tray at a time. With all that information, this is HANDS DOWN THE BEST chocolate cookie ever I CANNOT wait to make them again with the few changes Also, I added walnuts to them, yum yum
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I made this recipe, followed it to a T. A few points i want to touch on, my biggest issue, this recipe called for wayyyy tooo much salt I think half the amount would be perfect. Second, i did strain the butter after browning it, just to give it a better consistency. Third, i did bake two trays at the same time. Top shelf came out perfect, bottom ones spread out. My oven is older I find i yield better results baking one tray at a time. With all that information, this is HANDS DOWN THE BEST chocolate cookie ever I CANNOT wait to make them again with the few changes Also, I added walnuts to them, yum yum
reply
Dragon Rider
2 cups cake flour1 1/2 cups bread flour1 cup white granulated sugar1 1/4 cups light brown sugar1 1/4 cups of room temp salted butter2 eggs2 tsp vanilla extract1 1/4 tsp baking soda 1 1/4 tsp baking powder1 1/2 cups semi sweet chocolate chips or cut up chocolate bar. Mix all together till well blended except chocolate, add the chocolate chips in last minute of blend. Preheat oven to 360, time is between 8 and 10 minutes, pull out when top just starts to brown and remove quickly with authority on to cooling sheet.
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2 cups cake flour1 1/2 cups bread flour1 cup white granulated sugar1 1/4 cups light brown sugar1 1/4 cups of room temp salted butter2 eggs2 tsp vanilla extract1 1/4 tsp baking soda 1 1/4 tsp baking powder1 1/2 cups semi sweet chocolate chips or cut up chocolate bar. Mix all together till well blended except chocolate, add the chocolate chips in last minute of blend. Preheat oven to 360, time is between 8 and 10 minutes, pull out when top just starts to brown and remove quickly with authority on to cooling sheet.
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Kay JP
For reference, Ive made both tastys perfect chocolate chip cookies and this recipe and these cookies were FAR superior Both much easier and much better tasting in my opinion. If you feel like your dough is too runny or your cookies spread too much I would recommend covering the dough with plastic wrap and putting it in the fridge for 20-30 minutes, it really makes a world of difference. Thank you Chris for introducing us to this amazing chocolate chip cookie recipe
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For reference, Ive made both tastys perfect chocolate chip cookies and this recipe and these cookies were FAR superior Both much easier and much better tasting in my opinion. If you feel like your dough is too runny or your cookies spread too much I would recommend covering the dough with plastic wrap and putting it in the fridge for 20-30 minutes, it really makes a world of difference. Thank you Chris for introducing us to this amazing chocolate chip cookie recipe
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Steven Llewellyn
I'll have to try these My method to get that chewy center with a more crisp outer edge is to take them out of the oven to cool a bit mid way. For a 9 minute cook I'll take them out at 6 minutes and let them cool while the next pan is cooking. Then I'll put them back in and check by eye (Usually 4 minutes) to see when they are done. I have always liked them and my family starting to prefer these to my Aunts cookies. That is a big deal in my family.
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I'll have to try these My method to get that chewy center with a more crisp outer edge is to take them out of the oven to cool a bit mid way. For a 9 minute cook I'll take them out at 6 minutes and let them cool while the next pan is cooking. Then I'll put them back in and check by eye (Usually 4 minutes) to see when they are done. I have always liked them and my family starting to prefer these to my Aunts cookies. That is a big deal in my family.
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Fionn O’Brádaigh
Hey I know a lot of people are struggling with runny batter/cookies. What I would recommend is when you are mixing the melted butter with the sugars is that you make sure the sugar absorbs all the butter it can If you have mixed as much in as you think you could and yet there is still a layer of melted butter sitting on top, not absorbed, I would get rid of that. Pour it out and work away with the mixed butter and sugar you have left.
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Hey I know a lot of people are struggling with runny batter/cookies. What I would recommend is when you are mixing the melted butter with the sugars is that you make sure the sugar absorbs all the butter it can If you have mixed as much in as you think you could and yet there is still a layer of melted butter sitting on top, not absorbed, I would get rid of that. Pour it out and work away with the mixed butter and sugar you have left.
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Lexy Thompson
I made these cookies and they were so good. The only thing I'll say is I think 8 min was not long enough at least in my oven. Many of mine were still undercooked. Based on the recipe I used a full ice cream scooper to portion the cookies vs a smaller cookie scoop that i have and so they were pretty big. I think I either needed to make the cookies smaller so they cooked more evenly or cooked them longer
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I made these cookies and they were so good. The only thing I'll say is I think 8 min was not long enough at least in my oven. Many of mine were still undercooked. Based on the recipe I used a full ice cream scooper to portion the cookies vs a smaller cookie scoop that i have and so they were pretty big. I think I either needed to make the cookies smaller so they cooked more evenly or cooked them longer
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Duncan
I made these and they were brilliant. Mine were a lot darker than Chris' and I forgot the vanilla, but they were great cookies and so easy. Btw, you really don't want to crowd the trays. I usually don't care about cakes/biscuits spreading into each other but the crunchy edges on these are so good. One of my trays kind of became one big chewy cookie, still very tasty but a slight shame. Thanks Chris
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I made these and they were brilliant. Mine were a lot darker than Chris' and I forgot the vanilla, but they were great cookies and so easy. Btw, you really don't want to crowd the trays. I usually don't care about cakes/biscuits spreading into each other but the crunchy edges on these are so good. One of my trays kind of became one big chewy cookie, still very tasty but a slight shame. Thanks Chris
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Amulya Shruthi
Chris, you nerd. You adorable, incredible, infectious nerd. You help people fall in love with baking by showing us how and why _you_ love baking. And you are so lucky to have a gracious, positive colleague like Carla: ) She so gently told you what exactly about this video and your hard work is truly magical - that the point of all this work is the simple joy of good food. Thank you, BA.
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Chris, you nerd. You adorable, incredible, infectious nerd. You help people fall in love with baking by showing us how and why _you_ love baking. And you are so lucky to have a gracious, positive colleague like Carla: ) She so gently told you what exactly about this video and your hard work is truly magical - that the point of all this work is the simple joy of good food. Thank you, BA.
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Narcissus X
Drive-by appreciation of a fellow Guittard fan, absolutely the best chocolate. Something about even their chips is MAGICAL, they stay incredibly smooth and almost melty after baking so even a cool cookie has warmth. Growing up near the bay area I always heard Ghiradelli this and that, but Guittard was equally accessible and as soon as I discovered it I never went back.
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Drive-by appreciation of a fellow Guittard fan, absolutely the best chocolate. Something about even their chips is MAGICAL, they stay incredibly smooth and almost melty after baking so even a cool cookie has warmth. Growing up near the bay area I always heard Ghiradelli this and that, but Guittard was equally accessible and as soon as I discovered it I never went back.
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