There is however something wrong, so very very wrong, with the stated yield. I also like a mix of half milk & half dark chocolate disks. https://www.makeandmess.com/, I’ve been experimenting with using read flour & cake flour instead of all purpose flour for decade. I mean, they did not go to waste. As others have said, forming the blobs of dough then freezing them for later baking is the way to go. The cookies on the rack look to have spread less, so are thicker. Thank You. My mother made the BEST chocolate chip cookies using schmaltz, but I have no idea how much or how to convert a recipe. In fact, for those of you concerned that these might be too chocolaty (and they are, that is, incredibly, abundantly chocolaty), that might be a better way to go. Been reading your blog for many years now and made so many of your recipes. I am thinking the answer is yes, but I don’t want to waste a batch by freezing them to find out that the quality drops off significantly, ya know? Though there were no complaints – Z pointed out that they had two layers of chocolate chips, and that’s never a bad thing! Adding to that, KingArthurFlour.com sells a number of brands of chocolate discs, including Callebaut, Guittard, Belcolade. And I’ve never heard of letting the dough rest. Is one supposed to use two types of flour? Add flour all at once and mix it in short bursts until it almost completely disappears, but no longer. My son can’t have dairy and that is a lot of butter substitute and chocolate to invest without knowing how they’ll turn out. Nice and golden on the outside but not spreading properly, like there’s a golf ball stuffed inside. Their regular ones come in a gold bag. I am curious to hear what other people like. Leslie — That’s crazy. I thought the crumbly dough was difficult to work with. When I went to scoop some cookies for breakfast this morning (to go along with my fruit loops) they were so freakin hard to scoop. The other big item many people questioned in the original recipe was the logic of enlisting a low-gluten (cake) and high-gluten (bread) flour, almost 1:1, instead of replacing them both with a medium-gluten flour (all-purpose). Still, I knew I had to make it and see for myself. I have 2 batches resting now. You can bake the cookies while the dough is still super-firm. I used half dark brown, half light brown sugar in the first batch, in the second i’m trying 3/4s light, 1/4 dark. The chocolate spread much more similar to your picture, which was exciting. What’s happening that they’re not the same? These are super easy to make and I get compliments all the time! Oh and one tip, I used plastic wrap to surround the mixer to contain the flour from flying everywhere. Post was not sent - check your email addresses! Maybe I’ll eat one for some quick energy. I was (happily) making them three days after I was home from the hospital with our new son. Keep it up. They were wide and they were big and when you bit into them they were leaking of chocolate.” I think that sums it up nicely. Hi Deb! Scoop them before you chill them! Before leaving for the end of the day, I took one “to go” and repeated my pleasure. Off to buy some chocolate disks! He also declared them “the best chocolate chip cookies ever!” and he’s eaten a lot of chocolate chip cookies. There is no call for two types of flour in the recipe yet many of the comments including your notes reference it. so… that being said, the type of chocolate used for these cookies, i would say would be paramount!!! I was thinking of using one of the pound plus bars from trader joe’s. The Consummate Chocolate Chip Cookie, Revisited on smittenkitchen.com What instructions should I provide? Going after feves this afternoon! It is very difficult waiting for the dough to chill, once you know how darn good they are you want to make them right away. I got my chocolate discs from Valrhona Chocolate, and they made for a delicious cookie. Even my very picky, somewhat snooty 18 year old loved them and asked for more. Thanks :=). This time I made them with the disks you recommended and they came our superb and flatter. I used Guittard chocolate disks from Whole Foods because they were the only ones I could get my hands on quickly and I let the dough rest the obligatory 24 hours. (I already made all the dough balls.). Big and chocolatey, I should hope so, when I’m putting lindt in cookies instead of chocolate chips! The only way to let chocolate chip cookie dough rest intact around here is to make it and then LEAVE TOWN. I took the bait, again…!!!! Also, I wonder if I should make some adjustment for the altitude (my kitchen is located at 5,200 ft.) Are there any other “high” bakers that could recommend some adjustments? Anyway, I couldn’t find discs but managed to find flat chocolate chips and used those instead. i think i did. The first time I made them, the dough only got to rest for 16 hours, this portion that’s tempting me now had about an hour’s rest, but I’ve reserved some of this dough to let it rest for the full 24 hours+ so as to see how much difference it makes. Ivana — I have never had them last long enough! I found pressing them down lightly just before baking helped though my favourites were the slightly puffy ones :) it’s a great recipe, thank you so much! my first comment on this, my new most favorite website ever. Use the largest chocolate chips you can find. Thanks! I’ve never seen big chocolate disks like that before, where did you find them?? Notify me of follow-up comments by email. I have had salmonella from raw cookie dough. Or are these bigger than that even?? You don’t want to overmix it. 2) Also, is the salt you sprinkle on the cookies before baking coarse or fine sea salt? Used a mix of Scharffen Berger 70% and Lindt 70%. This is the cookie-texture, appearance, complex flavor-I’ve been trying to make for years! Will the recipe work with gluten free flour? I have a batch chilling right now……, Thanks for clarifying. it took me forever to get around to making these cookies, but i am so glad i did – i’ve always wanted to try gaining three pounds in three days. I hope that didn’t confuse the system too much, posting information about one cookie under the recipe of another. the cookies are tasty. Glad recipe shared! Admittedly, I used regular sized chocolate chips, which I know kinda defeats the purpose, but I made sure to use 70+% dark chocolate. Why is it so? And for the chocolate, in the first batch I used cadbury dark choc melts, since they are disk shaped. Read it here.] I’m considering skimping on the amount of chocolate, because I’m a monster who prefers more cookie and less chocolate. The tops are a little chewy and/or puddly. The waiting 24 hours is the part that prevents me from making them more often but I’ll be honest, I’ve baked off a few after 2-3 hours in the fridge and they were just fine by me. Do you have any suggestions? These look amazing. I still haven’t baked your favourite chocolate chip cookies on this site that I’ve been meaning to try … and now I don’t know which one to make first! Initial thoughts were to adjust the flour and the fat contents. I don t blame you for keeping this cookies for yourself :). Wow. Everyone raved and told me how amazing they were. They used expensive chocolate, demanded planning ahead and were in every way the very opposite of this salted chocolate chunk cookie, which I have since considered my go-to. I would totally eat those. I may add orange zest next time as a variation just for fun, but the recipe really is just perfect as written. I never thought about having the chocolate pieces so big in the cookie. I love your site! I couldn’t wait and baked one test cookie after 6 hours and it was unreal. Thank you!! those look like the perfect things for these cookies! This might be the best CCC recipe I have EVER had. Being me, i.e. I want to so bad run downstairs and make these right now. They are larger and flatter though not quite as large as the valrhona feves. I had read something about letting the dough rest for up to three days. One day, if I ever make a batch just for myself, I’d love to make a batch without any chocolate. Earth Balance works fine instead of butter. Back in 2009, Smitten Kitchen posted a recipe for these Crispy Chewy Chocolate Chip Cookies and I am pretty sure that I made them the same day that her post went live. The very same recipe from the very same New York Times article! -incorporated cinnamon and coffee to enhance chocolate flavour The depth of flavor from the rest is obvious to me. Couldn’t bother with things like, uh, editing. They held up the next day too. Thank you for the adjusted weights! I found the paves at Sur La Table for about $12 a box. I noticed this was asked before but there do not seem to be posted replies. Just made the dough and baked off 4 of them while the rest chilled for tomorrow. I did waited almost 24 hours (baked at 22 hours approx), but still come out and tasted amazing! Apr 20, 2020 - Deep, undeniably excellent crunchy edges, chewy and/or gooey everywhere else, this is the mic drop of the chocolate chip cookie category. EXCELLENT!! To me, it tastes even more aged and nuanced. This is my go-to chocolate chip cookie recipe! I’m guessing because you spooned your flour in (like you should!) Stuck the pre-scooped balls in wax paper and ziplock in the freezer and I’m thrilled to have a significant treat waiting when I need it. Marie — I do not, but they’re sold online from a lot of stores. (ex-butter fan) to cook with the lactose free margarine much to my dismay (my spouse is intolerant to lactose). Three years ago: Rhubarb Cream Cheese Hand Pies http://www.bobslamelife.com/2008/08/rite-of-passage.html, Ok, this is creepy. Going the full distance seemed to have the greatest impact. It’s like God is smiling. Baking them tonight in frenzied celebration. Mine took 17-18 minutes to cook. There are both coarse and fine at the store…I’m sure they’ll turn out tasty whichever way, but it’d be nice to know! Currently basking in the warm, dozy, melt-into-your-couch delight that is the aftermath of eating an ungodly number of these things (warm, of course). Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. There are just two of us, so I used a food saver to put some in the freezer. I just made these this last weekend–I don’t mind the two flours but I didn’t sift or use faahncy chocolate (just Ghirardelli 60% as you suggested) and I do, shame on me) make them much smaller, an overflowing regular cookie-sized scoop. (My local Whole Foods, for example, occasionally has crispy cookies and theirs look just like they were put in an oven that’s too hot because they have spread out on the sheet.). An hour or so before I’m ready to bake, I pull the number i need out to thaw. Incredible recipe! I saved the picture and looked at it every.day. I just made these for our school Bake Sale and they were a huge hit! But some people do find it ridiculous – my mom always says “what’s the POINT of them?” :), I am so confused! Indeed, no one liked the Valrhona chocolate. it may just change your world. (8 1/2 ounces) cake flour Thanks! I tasted a bit of it before placing the bowl in the refrigerator and I can tell it’s a promising cookie. Deb — Please don’t make me choose! Love the sea salt on top! I’ve never heard of leaving the dough to chill. So convinced was I that you’d settled on a chocolate chip cookie recipe, that I when I needed to make chocolate chip cookies as a present this week, I went straight to the salted chunk link, and bypassed the other parts of the site completely. . I have noticed some slight improvements in all types of cookies after an overnight rest. That cookie dough was disappearing fast! I love the giant chocolate disks. I freeze them in measured balls for the cookies. Where did you find those chocolate disks? 1 2/3 cups (8 1/2 ounces) bread flour Public Recipe Share Click "Show Link" to generate a url you can copy and paste to your favorite social media site, personal website, blog, etc to share. i look forward to your next post :). I DO prefer my cookies soft and chewy, so if this is simply a different type, let me know. Mine are much thicker, more cakey, with a lot of crispiness but sadly no chewiness. How can this possibly be better than your crispy chewy chocolate chip cookies? How do these hold up once baked? Until I smashed the dough with a glass, but still didn’t get as flat as the pictures. It was truly perfection if I do say so myself. Only use 1/2 tsp salt in recipe (due to salt on dough before cooking) – cook one pan when you make it, one pan the next day, and then the rest after the max 30+ hours (helps you get through the process!). My recipes-to-make list is getting super long. I couldn’t get mine to look so beautifully flat like yours Deb! First, let me say that I used all of the called-for ingredients, except I had to use some ghiradelli bittersweet chips and some hershey’s semi-sweet chips. I’m so glad you enjoyed them! They were baked and brought into the office yesterday. Oh my oh my- once you try this chocolate chip cookie recipe you’ll never go back. grr) and then the 24th Street one. I made them at 350F for twelve minutes as you suggested then dialed it down to eleven minutes for the second batch when the bottoms burnt on the first one but I’m having the same problem. Bread flour is made from a harder wheat and is very high in gluten, making great for breads and other yeasted things. My dough is currently in the fridge phase, so it might be a little late to be asking this but…I’m a little confused about the salt. IMHO, you (or anyone) shouldn’t be making this (or most other) recipe without Weighing Flour. Not sure what measurement of all purpose I used, but will need to give this one a try. i assume you guys didn’t chill the dough when you scooped them out no? I’m DEFINITELY making those! PS I actually wrote a comment once before- obviously I don’t expect you to remember, but it was in the Fresh Tomato Sauce recipe about being in Uganda and making it for my host family in our very limited kitchen- it’s still one of my favorite memories! This past summer, David Leite, whom you may know from the fantastic Leite’s Culinaria, set out to find the c… One bag is perfect for me but buy two if you want the full amount in your cookies. I love dark chocolate and wondering if 72% is too dark. It wouldn’t be the first time. Will definitely give this a whirl. OMG girl!!!!! 2) Freshly baked, they were heaven (what cookie fresh out of the oven isn’t? Also used half regular chocolate chips and half solid chocolate chopped into fine shavings. I tried everything I could think of: letting it stand at room temperature for 20-30 minutes, rolling pieces in my hand to warm them up, but nothing helped. I think you could start with 3/4 cup coarsely chopped. I adore your choice of words! yours are prettier. I broke off half a cookie, ate it and nearly oohed and aahed the whole time. It seems like they don’t cook all the way thru. I’m sticking with CI, although I’m now using the ice cream scoop I bought for this recipe so they’re a bit bigger and I do sprinkle a little sea salt on some of them. I’m also at 5200 feet, in Albuquerque. This is a large range because I find that they range in how much they spread thus checking in at the early on on your first batch is safest. Mine may be averageing more like 4 inches across, but even so, something is WACK with this estimate. Previous post: how to max out your tiny kitchen, Next post: cauliflower salad with green olives and capers, cauliflower salad with green olives and capers. The wait time is difficult because I tasted the dough right from the mixer and loved the stuff so much. Just a thought! they are truly divine! The salt is a must. and i LOVE the little sprinkle of sea salt. I always have these in the freezer– first scoop dough into cookies right after making dough and refrigerate dough balls for 2 days. I baked mine about 19 minutes directly from freezer. That chocolate looks divine. Makes such a difference in baking to have tested and accurate recipes. I thought I might share, but I didn’t. I just made these today! I’m sure they won’t look as amazing as yours. And thank you. In later batches I squished the dough down manually before baking but that didn’t help. but looking at these again made compelled me to comment again! These look great, but are they worth the work and waiting – are they that much better than the usual, easy chocolate chip cookies? Oh my. Having recently made the 2008 version several times recently, I really appreciate the update! 4. They were absolutely delicious. Drop cookies are always a bit of a balancing act. The cookies were superior in flavor and texture, and I loved the big bites of chocolate. I’m in rural Michigan, and can only dream of the wonderful shops that you have near your apartment! that’s where i got mine. Best bet is to buy quantity or beg a friend to bring you back 3 1kg bags from G.Detou in Paris. so I am one of the lucky ones who knows they can make these whenever they want! This is great! But seriously, who does? I am Jewish, and my Hungarian-born grandmother always used to make the most decadent chocolate-chocolate mousse cake called ‘Rigo Jansci’. A couple other people did too! I COULD EAT EVERY FUCKING LAST ONE OF THESE DAMN THINGS!!!!! It makes everything so much easier!!! The best cookie I’ve ever made and requested most often by my family and friends. Perfect bite. it’s amazing what a difference the chilling makes- the color of the cookies alone is much more pleasing. We made the full batch of these & frozen them into logs…. But I haven’t been blown away. versus me just scooping. But I do have a slight problem. I know what you’re thinking WTF..What’s the point? Aging the dough for a couple of days definitely improves it, though it leads to higher losses (just a bite…..oh, only a spoonful). it was a one pound box; that’s all i used for chocolate. Glad it’s working out so well GF: They look delicious! Is it the same as the bread flour, okay, i am a little skeptical because to date i have found ATK’s chocolate chip cookie recipe to be the best…really amazing toffee flavor by browning the butter instead of creaming. What do you do? The resting time is excessive. How did the cookies turn out? i have never been so bummed to be without baking supplies in my whole life (new house, new kitchen, no cookies, yada yada). But don’t give in to taste the dough when scooping. I recently moved from SF to NYC in January (perfect time to move, right? I chocolate chip cookie is my favorite food of all time and probably the recipe I’ve made most in my 33 years. Just want to add, I totally missed the “let rest” part of the recipe and I baked them right away. 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