Go to the Recipe: The Ultimate Average Chocolate Chip Cookie
The weights of the flours are included in Step 1. Step 4 calls for that reserved, sifted flour mixture from Step 1, and we typically do not include ingredients in steps if they've already been used in a previous step in the recipe.
just flagging in step 4 maybe with the update you left out the flour in the weights in that section
Dang Steve, you're just buttering us up. Thank you for the kind words, it does mean a lot!
What exactly did we use?
Bread flour: About a couple years ago Tim Chin made the great suggestion that we adopt using more standard, accessible brands of flour. So for bread flour we try and only use (KA) King Arthur bread flour. (P.s. KA if you see this please sponsor us or maybe send Tim and I a t-shirt). So yea, our protein is sitting around 12.7% protein for that flour. Cake flour (unbleached): I believe Grant was using KA for this one too. I will say their protein % across the board (especially with cake and AP) seem to be a little higher than most brands. So yea, their cake flour sits around 10% protein content. Whats the average of the flours Grant is using? 11.35% protein content.
Great recipe (now my favorite ever as well!) but wondering with this much cake flour and different brands having protein percentages ranging from 7-10% what cake flour protein percentage were you using in the recipe? I suppose the same question applies to the bread flour. This 50/50 blend has a significant range of a final protein content of under 10 to over 11% and would affect the way they cook out. Understanding what your recipe was designed for as a final protein percent (this is what I would really want to know) would allow me to adjust accordingly if I were to prefer a slightly different final texture or spread for preference. Appreciate all that you do!
Used Valrhona Guanaja 70% (chopped) and added toasted pecans. Other than that, followed the recipe to the letter. BEST COOKIES EVER. Seriously.
Thank you so much for the detailed notes! We're going to double check these times today and make an adjustment to the recipe.
Hey Susan, sorry for the delay getting back to you. You might have already baked them but I would guess the bake time for that size would be about 9-10 minutes.
In other recipes we suggest, 8-9 minutes for 50 g portions, so I'm assuming roughly 1-2 minutes longer than that will be perfect.
Happy to hear it worked out well for you Haja! I'm going to give them a try with brown sugar next time, thanks for the tip.
Yeah, mine spread quite far. Definitely over 5". I don't know why theirs didn't. 100g seems like a crazy large portion size, unless their chocolate chips/pistoles are made of lead.
Hi Nick! Sorry I didn't get back to you sooner. I have a KitchenAid KSGG700ESS (a home gas range). After 12 min of baking, the rims were totally pale and obviously underdone. Still, I removed the first batch out of faith in the recipe, but after 15 minutes of cooling they had no color whatsoever, couldn't be picked up, and were basically just wet dough. I returned them to the oven until they looked done (at least 15 minutes more).
After a good bit more testing, I found that 350F convection for 16-18 minutes (less if the oven has preheated for a long time) and no rotation (important) yields excellent results, with crispy edges and a gooey interior up to an hour after baking. When allowed to sit in an airtight container until the next day, the interiors do not remain gooey, exactly, but still remain soft and a bit fudgy. At this point, they look like your photographs.
I still disagree! To compress / harness that cookie it would need to spread to over 5 inches. If you do the math on a quarter sheet pan it would be impossible 3 cookies to spread that amount without them contacting each other.
I loved the cookies. I used Okinawa brown sugar instead of normal brown sugar and it came out great. My boyfriend and I experimented with the timing of when we took out the cookies. Even though, we have a shitty oven, 12 minutes was perfect even though it didn’t look like they were done then. After they cooled, the ones we took out after 12 minutes were the best and aged better through out the week. Saved the extra for cookie dough ice cream! Thank uu
Ah Alex, I'm sorry the 12 min didn't work for you. I would love to try and get a better understanding of what you experienced so we can address this. If you don't mind I have a few questions that would help us trouble shoot this recipe on our end.
Your feedback is very helpful to us. I know our cookies do require the rest after cooking to fully setup but we're going to get to the bottom of this.
I love the flavor but want to make a smaller cookie for kids. HOw long would I cook say a 65 gram dough ball?/
I made mine slightly smaller (90g), chilled 4 hrs, & baked at 350 w/ convention & had the same experience.
Same here! Raw in the middle, but crisp & pretty dark edges. The part that’s cooked tastes really good at least!
(4hrs chilled in the fridge, baked at 375, no convection, 13mins).
Edit: I just tried baking two more cookies, but this time flattened them a bit from 2” balls to 1” and that didn’t seem to help. The original recipe says to let the dough rest at room temp for 1 hr in between chilling and baking, so maybe I’ll try that next.
13 mins without convection and mine are raw inside.
I don't know about your ovens, but my cookies required 16 min total, not 12. 8 min before/after rotating, 350F with convection.
I used a 4.25" ring mold for my first batch since it's the largest one I had on hand... 5" is correct.
Are you postive about the 5-inch ring mold? Looks more like a 4" or 4.25".
They have updated the recipe to specify unbleached.
For the cake flour -- must it be bleached (e.g. Softasilk) or is unbleached (e.g. Bob's Red Mill) acceptable?
Dough is resting in the fridge now!
I did brown about 2/3rds of the butter with a good tablespoon of Dey Milk Powder. Just to push that brown butter flavor into overdrive.
Maybe because of the butter browning, I lost water.An extra egg to the mix seemed to fix it.
Would like to know how the Katsu, Kraggle and Zombie tasted like? And how the texture changed? Thanks.
Bonjour from Montréal, I was wondering if we should put the chocolat pistols in the freezer, for one hour, because of the friction du to the mixer?
I guess I can try the revamped ultimate version, but I gotta say, the original (penultimate?) version was absolutely fabulous. Great cookies every time.
Hery JP! Portioned cookie dough in an airtight container can last up to 24 hr refrigerated no problem. If you're planning to make cookie dough well in advance I recommend freezing them. Be sure to thaw in the fridge fully before baking. Personally I haven't made brown butter cookies. Due to the fact that you will have cooked out any water in the butter while making brown butter I would add in 1 tablespoon of milk to a x1 recipe to insure the hydration is similar.
Does it affect the cookie dough if it's rested longer than 4 hours, or even 24 hours or longer? I would like to make the dough in advance and bake the cookies later.
Also, would I need to make any modifications if I want to use browned butter?
I add 2 tbs of non-fat milk powder to this recipe. I think it adds a little flavor and some chew.
In this recipe the baking temp is 350 °F with convection (375 °F without convection?), which I understand from reading previous comments was corrected from 325 °F. However the temp in the big comparison chart is shown as 325 °F. Can you update the parametric table and its pdf file?
Is there an alternative to the brand of chocolate pistoles for this recipe? These work well and taste really good but the price has spiked over $220 in recent years. I can't seem to find any other brands of chocolate pistoles. I can only seem to find melty disks, chips and chunk chocolates all of which don't seem to laminate into the dough correctly like the pistoles did.
I did. I think it is good practice. I was surprised they didn't say to cover them.
Do you wrap the cookie dough on the half sheet when refrigerating for the 2 hour rest?
These are, hands down, THE best chocolate chip cookie that "I" have ever made! Thank you SO much for this amazing recipe. It's simple and worth the wait required for refrigerating the dough,because I've never had a cookie turn out this gloriously before. I love the brilliant recipe alterations that people have suggested in the comments.
A pretty neat parlor trick with this recipe is to use the coffee butter infusion that is also on this site in place of the "regular" butter.
I baked cookies according to your recipe, the result is excellent.
I'd like to serve freshly baked cookies for a summer outdoor party. Has anyone tried baking these cookies in a BBQ? I can only assume the result will be similar to a non-convection oven but curious if anyone has tried
Hello Cameron, You will probably need to adjust baking time and temperature when baking in countertop ovens, especially when they use convection and have elements on the top too. Placing the tray on the right rack as preferred will help with baking too. You can also place a tray on the top rack to act as a shield to protect from top elements. Manufacturing suggestions are sometimes not the ideal for your particular baking project.
I got a question for you. I recently got a high end countertop oven for my bday and following the instructions to bake I've noticed that the cookies circumference get broken in the baking and it all seems a little over done when comparing to cookies made in a standard oven. What gives?
Test batch of today: adding 5g of malt to increase fragrant baking taste... maybe a horrible idea, let's see in 4 h😂
You can’t help but come back and indulge yourself. Half cane half coconut sugar, fleur de sel and Himalayan pink salt, 80g.
Thanks for the suggestion...I'll give that a go.
Hello KR, My suggestion would be to make smaller portioned cookies and bake for around the same time.
Not sure if this is the right page to post this question, but does anybody have a recommendation for modifying this recipe (or another recipe altogether) for cookies that are crisp AND chewy without being soft/cakey in the middle? My favorite part of pretty much any chocolate chip cookie is the crispy edge and the chewy part adjacent to the edge. Usually, the center is too soft for my taste...I'd love it if as much of the cookie as possible was like the edge and the chewy part next to it! Thanks!
Hello Greg, Large eggs chime in at an average of 50 grams. Mix on whatever speed you feel fit in the beginning and on low when adding the flour. The video on step 2 shows a medium-high speed.
Hello Den, Cooling on the pan is what I have always done. You can put the pan on a rack to increase cool air on the bottom side of the pan but these cookies are fragile to transfer off the parchment, until cooled.
Minor recipe nits: 100g eggs is how many? Usually you add the approx #. Also in step 2 you say to add things to the bowl, then scrape down, without the "mix on (med, med-high, high)" part in between.
Can you please edit/correct the recipe for accuracy? (Yes, I can figure it out, but still)
Cheers!
Hi i Have a question about this. I might have missed it on the recipe but it seems they dont transfer it to a wire cooling rack when they come out? So you let it carry over cooking outside the oven after the aforementioned cook time and edge test?
You can get that texture if you pull the cookies a minute or two early. Slightly under baking them. Or this recipe works great as a cookie bar. bake the whole batch in a pan like a brownie.
While in the same family as "Chewy", I'm looking for a recipe for fudgy chocolate chip cookies. A little dense(in a good way) chewy, and rich. Any tips??
THIS TASTES AMAZINGLY BAD!!
bruhhhh...THIS IS AMAZINGLY BAD. I hate this >:( no chewness and tastes like chemicals. rather have store baught ones instead of this stuff. i feel like throwing up and it ruined my oven. I had to pay $100000.94 to repair it! because of THIS. Whyyyyyyyy But one thing i DID like was the gif of it expanding that did not happen to me get better man get better in recipies
Reposting a year later just to say these are still the best cookies ever.
https://amerrierworld.com/kate-flour/
This has worked for me.
I want to make the cookies but where i live we only have unbleached ap flour. And i cant buy chocolate disk neither. I guess i will go for chunks for my chocolate problem but i dont know what subtitue to do to the flour. Can you help me?
