Go to the Article: The Ultimate Guide to Chocolate Chip Cookies: Understanding the Ingredients
"Egg whites are what give cookies their chew. When we made a batch of cookies with only egg whites, they were greasy. The batch made only with egg yolks were crisp and dry but not chewy. That's because egg yolks help to dry out a cookie and add crispness." I thought it was the other way around. Whites dry out a cookie, and yolks make it chewy.
FWIW, according to Bob's Red Mill:
"Double Your Yolks
Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy."
https://www.bobsredmill.com/blog/baking-101/how-to-make-chewy-cookies/
Did I miss the discussion on different types of chocolate chips - the reason why they are called "chocolate chip cookies"? Milk chocolate, bittersweet, mini, chunk, pistoles? How do these choices affect the chocolate chip cookies? My go to chocolate chip recipe has been Mrs. Fields which calls for grated milk chocolate as well as chocolate chips. I'm looking forward to trying Grant's and Co.
Why no discussion about the chocolate choices - seems like a major point and maybe the most tasty part of the research.
I have a recipe that seams to yield a delicious cookie, however they seam to be flat like your cookie on here, all the time no matter what it do (I really want a thick cookie). I’ve tried refrigerating them as I read online this produces a thick style cookie but it seams not to work. What else can I do to achieve this ?
Hi Karen, Info on the original Toll House cookies is at the beginning of the Cookie Guide: https://www.chefsteps.com/activities/the-ultimate-guide-to-chocolate-chip-cookies-let-s-begin-here. Discussing different kinds of chocolate is a great idea.
Excellent point, Ben! Thanks for mentioning it.
Hi Dodge,
In our cookie trials, the egg whites definitely contributed to chewiness (think macaron), while the batch made with only yolks produced crisp, dry cookies.
What kind of unsalted butter? I see Plugra which is a European style butter in the videos, but no mention elsewhere. Perhaps the differences between American style and European styles were negligible in the tests, or all were done with European style?
Regarding non-fat milk powder: See Ideas in Food as reference. The milk powder can be browned in a pressure cooker or microwave very easily and used to supplement regular butter to produce a similar product to browned butter that hasn't lost any moisture from the production process.
How about the large Chip NYC style cookies? How do you achieve those? Do you like shape a really larger size of a cookie and enclose in the middle the chocolate or any other filling? They seem to be more cakey...
Do these style of cookies have a bigger % in flour and >fat in order to hold shape and not flatten while baking?
all of our trials were done with the plugra butter which is a European style butter. We use it because it is delicious .
Hello Antonis, For those larger cake style cookies you will want to increase the flour to make your dough less sticky. Try increasing flour by 15-20% and see how that goes for you. Cookies with a larger flour percentage may require you to press down a little before baking. For that melted chocolate center you will need to place a larger chunk of chocolate in the center. Happy baking.
Doesn't the protein content in the bread-cake flour mix basically average out to all purpose?
All purpose flour is inconsistent brand to brand. Bread/cake 50/50 blend is called Pastry flour providing structure from protein in the bread flour and tenderness from the low protein cake flour.
Is bleached or unbleached cake flour preferable when making cookies?
