Go to the Article: Help Us Create the Ultimate Chocolate Chip Cookie
Dark chocolate, crunchy salt a must. Thickness depends on portions right ? So subjective. Can’t wait for this baby to come!!!
Oh and welcome back guys, we all missed you
Honestly the recipe for chocolate chip cookies on here pretty much nails it for me. Maybe lower salt content in the cookie to allow for the flake salt on top? And hand chopped chocolate instead of chips is the way to go
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Thanks for the suggestions, Anthony!
Dark chocolate chip chunks that vary in size so you get different textures, half butter half oil for the softness but buttery taste. Make the cookies big so you get crispy almost Burt edges but perfectly cooked middle. Top with big flaky seasalt
Hi
Honestly the best chocolate cookie to me is soft, chewy, and kind of dense with Chunks of dark chocolate and macadamia nuts. And a good amount of sea salt sprinkled on top.
Def sea salt, lots of toffee flavor. Chewy, good crust. Dark chocolate. Also like a cookie that lasts a long time, and is just as good at room temp and fresh out of the oven.
Ah, my favorite topic! I like mine with crispy edges and a softer inside -- not too gooey but definitely not bready. Walnuts are a must. I'm not sure if my wife uses Ghirardelli or Scharffen Berger chips, though.
BTW, the chocolate hazelnut toffee cookies at Amandine Bakeshop in Capital Hill (11th and e union) are amazing. They do salt them, taking them over the top.
Crisp on the outside, chewy on the inside, chocolate just oozing out in the inside, dark brown sugar instead of light brown
My family's absolute favorite is the Chefsteps chocolate chip cookie. I use European-style butter and whole wheat pastry flour with Ghirardelli Semi-Sweet Chocolate Baking Chips. These are enjoyed baked and tartare out of the freezer. I once made these and the brown-butter style from Serious Eats for comparison and the Chefsteps recipe was almost the unanimous winner. The higher amount of salt just makes for a better cookie. A whole wheat pastry flour increases the nuttiness and provides a bit of texture as well.
However, Stella Parks' Tate-style thin & crispy chocolate chip cookies are also fantastic but not as fantastic raw from the freezer. The crispiness from the raw cane sugar is incredible. The high sugar content gets caramelized to such a complex flavor profile that works so well with the texture.
I agree with the other comments. I love crispy edges and chewy middle. However, I prefer a good quality dark chocolate chunks over semi-sweet chocolate chips. My second choice is the andes baking chips. Adding nuts are optional but will consider it like walnuts. Yum!
The one already published on Chefsteps but with dark chocolate (Manjari from Valrhona) and less salt. But a little crispness outside and chewy inside : the best ever. No need more.
Maybe one suggestion added to the initial chefsteps recipe : a little more thick. How to make cookies thicker? Tell me how to do?
Honestly not a fan of chocolate chip cookies. :-o
Give me oatmeal-raisin-pecan cookies like my Mom makes!
The most important and frequently overlooked quality in a good chocolate chip cookie is proximity.
I add toffee or caramel and walnuts to mine. Black walnuts, especially, but I don't think they'd be a popular add.
Browned butter. Thin and chewy, not fluffy and Cakey
Brown butter, crispy on the outside chewy on the inside , average size (65 g or 3 tbsp ), mix of chocolate chips and hand chopped chocolate , dark brown sugar instead of light brown sugar , and essperso powder with the dry ingredients
Thick and gooey, yet crispy all around. For me, it definitely needs dark chocolate and good level of salinity to support the richness. Some sort of nuts to give it more savory note
That sounds like a breakfast bar, not a cookie 😉
Crisp exterior, fluffy, gooey interior with pockets of molten chocolate. Needs to have volume (Tate’s cookies are good for ice cream sandwiches, but not my ideal cookie on a stand-alone basis). Proper seasoning is important (read: salinity) to offset the sweetness from the milk chocolate.
I don't know where you grew up, but it is a classic American cookie that happens to predate the chocolate chip cookie by about 40 years (Boston Cooking-School Cook Book, 1896).
Let's honor the original version from Massachusetts (Toll House, 1938) and use semi-sweet chocolate. None of this newfangled milk or white chocolate BS!
Love brown butter; salty and sweet; varied chocolate chips. Crunchy edges, gooey center.
I've often made the Cooks Illustrated version. I like the one featured on CS. Recently had some success with the Bravetart version, though I'm not a fan of the nutmeg/pumpkin spice.
Thin, but not too thin. Crunchy, but not hard. Crisp. Sugar free or low sugar, most of the sweetening from stevia and monk fruit, minimal white/brown sugars, for texture and covering the aftertaste of stevia. Almond flour and/or lupina bean flour, alittle all purpose flour or whole wheat flour is fine, but the bulk dry ingredients I prefer to be lower carb, higher fiber. At least some butter for flavor, vanilla, a hint of molasses. Sugar free chocolate chips or chunks, or a very low sugar chocolate bar cut into chunks. A delicious cookie I can eat that won't blow up my blood sugar. Millions of people around the world would love this cookie. Tasty, reduced sugar, healthier. P.S. I'm negotiable on the crunchy if you can produce a tasty chocolate chip cookie using at least stevia, monk fruit, almond and bean flour.
Thick crispy in the outside and gooey on the inside, a good chewy bite, runny loads of chocolate, milk chocolate. Nutty. Browned butter. Slightly salty.
The chocolate really is the only part you can hit the button.
Go with 100% cocoa powder,
10% Cocoa butter
Some maple syrups
add some powder Tasmanian pepper to it, for the kick!
Freeze it…, break it!
I use the recipe to make cholate bars with pistachios or any other nut your desire.
You have to tweak and try on the amount of ingredients, but hey your still an experimental kitchen so try, fail and let your crew learn some, while having fun.
Hence you know how to make a rocking dough, just sprinkle some powered cardamom on it, once your cookies leave the oven and still hot.
Crispy, soft on the inside, it should have nuts and molten dark chocolate bits. Topped with salty cacao nibs.
For me the key to the perfect cookie is adding molasses and using dark brown sugar, besides the regular sugar, the molasses and the dark brown sugar with add moisture, and using chocolate chunks not chips.
I love it!
Does anyone remember the original Famous Amos Chocolate Chip Cookies? This was his recipe that he sold and the company started mass producing them and changed the recipe and also changed the magnificent cookie to a "bag" chocolate chip cookie. While i would usually say in answering the question of how i like my cookies that they should be crisp on the outside and gooey on the inside, Famous Amos hit the mark just right and his original cookies were the best i ever ate. They were crispy and light all the way through and was almost a cousin to the "lace" style.cookie (he had just the right amount of nuts, pecans if i remember correctly. mmmm........ what memories!
The richness and savoryness of browned butter 😍
