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What would be the best chilling and baking time if I want a crisp outside but chewy inside for CS choc chip cookies? Would replacing the brown sugar with dark brown sugar make it even chewier (As Alton Brown says)?

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fisher23

This is my go to recipe, IMHO they are crisp outside and chewy inside. I have tweaked it for my tastes. I use half the salt, freezer for 15 minutes, bake at 350°F with convection for 12 minutes, press them, then put back in the oven for 2 minutes. The other thing that I think is important is the size, 65 grams is perfect. Using dark brown sugar you will get a slight more rise, as the extra molasses in dark brown sugar will slightly increase the ph level which will react more with the baking soda, so this would make them a bit more chewy. If you haven't been pressing them, please try it. I think that makes all the difference. Some professional bakers swear by making the dough one day in advance of baking and putting it in the refrigerator overnight to fully hydrate the flour. You can shortcut that if you have a chamber vacuum. There is a slight textural difference and I think they are a bit more oily.

elviswasjesus

Have you tried the recipe as it's written yet, and what results have you got/what was it lacking for you?

If you have tried it and want more chewiness, you could also try replace some of the granulated sugar with brown for a chewier cookie. Kenji indicates that less white sugar in favour of dark will result in taller, moister cookies. His post on cookies is a great, ridiculously detailed read: http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html.

If you're after more crispy edges, I've found just letting the standard recipe ride a little hotter and longer got me that. Unfortunately I think your have to learn your oven a bit with cookies.

I haven't tried pressing a batch lately but after @John_Fisher_218893's post I definitely will.

Amos_Schorr_168815

Try Christina Tosi's cookie dough cookies. Basically, they're cooked at an incredibly high temp for less time so the outside is crisp and the inside is chewy and cookie dough-y.

fisher23

Her corn cookies are fabulous. They are such a wonderful surprise. I've made them a few times and everyone raves about them. Warning: they are very rich and very addictive.