Go to the Article: The Ultimate Guide to Chocolate Chip Cookies: Let’s Begin Here
Love it!!
Oh YAY! I've been missing these kinds of posts from you, where you talk about some of the science behind the ingredients and when you do experimenting. I am looking forward to this series! And for a favourite food too - Chocolate chip cookies!!! Wheeee.
Yeah us!
Yes! NEW CONTENT! Can't wait to dive in!!!
Literally going to make these cookies right now
Travelling to france next week and hoping an oven would be in reach lol
God bless you ChefSteps nerds! I love your scientific pursuit of deliciousness! Thank you for this, and all the amazing work you do! Long live ChefSteps!!
This adds nothing new to the cookie conversation. Several other highly reputable outlets (seriouseats, food52, ATK) have written extensive pieces testing out (with scientific methods, even!) every possible permutation of chocolate chip cookie and their nearly endless ingredient variables, as well as the results of resting/not resting dough times, temps, etc.; and they did it years ago.
I was hoping for articles and methods that were original or unique with more engaging writing.
Disappointed.
@Dreamahttps://images.app.goo.gl/4eXS1Nnpa6JL6v9X8
We are disappointed that you are disappointed. But we'll probably get over it.
Ah, there we go. All better now.
You sound angry.
I've made cookies many times using replacements for eggs and they've turned out excellent, but anyone else done the same? What replacement did you use? Interested in experimenting with others.
Thank you so much for this! Really looking forward to try these out.
One question remains, as my wife is pregnant: Are the"doughey-center" cookies safe for her to eat? I´m never sure if the eggs were then heated enough to get rid of (potential) salmonella and we´re better off with baking them crisp. Thanks in advance for any insight!
I was in Seattle last Monday and went by ChefSteps, wondering if anyone was there. Was happy to see Grant and staff working from the living room area instead of lights out, can't wait for more content. I saw three Control Freak in the studio, I would love to see a review compared to Vollrath 59500P to see if the Freak is worth the price.
Hello Carsten, I believe it all depends on oven temperature and baking time, google just told me salmonella´s bacteria dies if you bake it for 10min at least 167 F so as the cookies needs a much higher temperature I believe she will be safe, the softness comes fom moisture and it doesn't mean it is raw per say, getting good quality eggs will help too. but if you wanna make sure its dead, bake it for a little longer and make it more crispy, just becareful to not burn them.
I'm testing with a mix of Aquafaba and flax seed mucilage for vegan replacement, it works great for me
Any ideas for a gluten free variation of the flour ratios?
Here is the note from the ingredients page where we talk about the alternate flours.
We did test our Ultimate Chocolate Chip Cookie with Bob’s Red Mill Gluten-Free Flour Blend. Every gluten-free flour blend hydrates differently in a recipe because of the proportion and type of flours included in the mix. In this case, we speculate that making a good gluten-free chocolate chip cookie would require at least 25% more volume of that flour to work. We might play more later.
You should ask for a refund!
I am remembering the Toll-House Chocolate Chip Cookie Recipe on the back of the chocolate chip package. ( I started baking about 1956 or so.) My mother usually tripled the recipe (as a treat, only doubled) but used only the one package of chips. Well, the recipe was for a chocolate chip (no plural "s") cookie, and that's what she made. (It was not until I went to college that I realized I was probably not "middle class;" certainly not "upper class;" "lower" was a possibility. "Working class" had not been invented, yet; nor was there an upper-middle or lower-middle. But I digress and slightly exaggerate on the chip census. )
Here's the question: Why did that original recipe call for 1/2 tsp water? It was not mentioned in the "mixing" section. It seemed to make no difference if I left it out or not. It was part of the recipe for several years, and then it just quietly disappeared. . . . Oh, rats. I just googled "Tollhouse....cookie recipe"and "water". The response included a copy of the original recipe by Ruth Wakefield (Toll house owner) and her cook, Sue Brides. The 1 1/2 teaspoons of hot water was for dissolving the soda. (But they never told you that.)
So now we know the rest of the story. Thanks for listening.
Did you guys also did martha stewart's version. I'm not sure how different it is but I remember she has a book dedicated to cookies. I'm just curious if it was part of the list of comparisons. Thank you for sharing this one. I was excited when you guys announced about experimenting the best cookie recipe. kudos!
How did you guys not call it The Mean Cookie?? lol
