Go to the Recipe: Chocolate Chip Cookies
Any suggestions for baking at high altitude? (About 6600’ above sea level)
I’ve been baking these for years.
A long time ago, I worked at a funeral home. I’d bake these for families coming in to make arrangements after the passing of a loved one. Served with a cup of cinnamon coffee, I think they were a small comfort for many of those people. Thanks for the recipes, Chefsteps.
Couldn't find my previous comment (if I made one). But I add 7% of the weight of flour in malt powder. Comes out great!
Thank you
For the peanut butter version, add 200 g peanut butter in Step 1 (this is in addition to the unsalted butter, not replacing it), and reduce the amount of pastry flour in Step 3 to 320 g.
I have done this recipe and the peanut butter version and they're both great. I would like to do the peanut butter version again, however I cannot remember if I added the peanut butter or if the peanut butter replaced the unsalted butter. The last time I did the peanut butter version was during the covid lockdown. Is the peanut butter just added to the recipe or replace the butter?
Thanks for any help
this cookies it's really delicious 😋 I love it the recipe, thank for share!
Oh! These are good! Really really good!
I know I’m a bit late. This recipe was great when I first tried it several years ago!
Great recipe, thanks! It’s a keeper.
Mine came out great!
It's a little late for this year, but a Chef Steps hamantaschen recipe would be nice
If you want more crunch on top try making smaller cookies and play around with your temperature. Like lower temperature for a touch longer. Hotter is not always the answer.
Cookies are difficult to know the outcome when still hot in the oven. That "raw" look may go away once cooled. Raising the temp will give you a cookie with crisper edges but the center may still be undercooked. Adding a minute or two is better than raising the temperature. Cookies are done when you can gently lift the edge of a cookie. Remember that size matters to on baking time and doneness will need to be dialed in on preference.
If after 14mins at 175C my cookies are starting to brown on the bottom but still look quite "raw" on the top should I try raising the temp or giving them more time?
They turn out pretty amazing but a bit of crunch on the top would make them perfect!
I live in the US, and prefer to use grams over ounces; especially when baking. Metric is just a more precise way of measuring. For example, there are 28 grams in 1 ounce, breaking down 1 ounce does create a far more complex mathematical equation. At the end of the day, everyone should have a food scale in their kitchen. They really aren’t that expensive.
Thank you, looking forward in trying these recipes
I made these today and they are outstanding!
yum!! This recipe crushes
Kale
how long will these cookies last for and how to store?
Really? It's always perfect for me. Do you use table salt?
absolute sizzler
Yeah, this recipe is banging
High Altitude Recipe Modification:
I have made this recipe for years at/around sea level and it has always come out spectacularly - a definite crowd-pleaser. After recently moving to the mountains, I modified it for high altitude (8,590ft) as follows, and it turned out just as wonderfully as it usually does.
Before adding the flour and chocolate chips, add 2 tsp of tepid water. When adding the flour, add an additional 40g of flour. Bake for 1-2 minutes less than you normally would. Enjoy!
applesauce
Thanks for this great recipe. I'll try it tomorrow and let you know about the result.
Just wanted to say thank you to the whole team behind ChefSteps. This was the first recipe I tried way way back and it's still the only one I use for Choc Chip Cookies today. Wishing you all a great time and endless discoveries of amazing foods and talents.
It will be great with my favourite Sesame milk!! https://greenann.com/recipe/sesame-milk/
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Yammy!!)
Thanks for this cool recipe. I like this cookies. I'll make them for weekends. Every day I cook healthy protein cookies. All my family loves my protein cookies. They're really tasty and simple to cook. I found recipe of protein cookies here club.cooking/recipe/protein-cookies/
We have ways to measure weights in the US too. Issue is volume vs weight. This person needs to learn how to convert grams to ounces, or just click on the button above that does just that.
I tried the recipe already and the outcome is very good. But I would like to make it less sweet,
I did try to reduce the amount of white sugar to 150 and brown sugar to 180 but i want to make it less sweet but I am afraid that it will mess up the structure or it will turn out bad or crumbly,stc. Any suggetions?
Has anyone tried this recipe with a 1 to 1 gf flour mix?
I’ve used this recipe for years now and I’ve altered it in so many different ways in case any of you want to try something different.
Salted caramel choc chip:
Make a batch of seriouseats toasted sugar and use that instead of white sugar, same weight. Brown the butter in the recipe and pour into a bowl to cool, optionally use an ice bath to cool to room temp. Different butter brands have different water content and the process of browning butter boils that water off, so there will be less weight of butter going in and I can’t give an exact weight. All I can say is I’ve used multiple different brands and it’s always worked. Absolutely do not add water to bring the weight back up. I’ve tried it and for some reason it doesn’t behave the same and the cookies flatten out and get too dry on the outside. Add 10g malted milk powder and take out 5g salt from step 1. Portion dough and let sit on sheet tray in refrigerator at least overnight, up to a week (very important, makes the outside beautiful and craggy, while also letting the flavors meld together). After they bake add enough flake salt (I use maldon, but anything works) to give each cookie a nice little touch of salt in each bite and press them down evenly. This step will probably require more salt by weight than what was removed, but they won’t taste saltier since the flake salt isn’t already dispersed throughout the dough.
Triple choc peanut butter cookies:
Brown butter and toasted sugar following the same instructions as above are certainly welcome in this version and if I have them on hand or am prepared to make both I will, but they are not necessary. Add 50g premium dutched cocoa powder, 20g malted milk powder, and 200g peanut butter to step 1. Up vanilla to 25g in step 2. Reduce flour to 320g in step 3 and use 200g milk and 200g dark chopped chocolate. The dough will be significantly more crumbly but should still form when pressed slightly. Follow steps on resting. Bake. They will probably take longer and it’ll be harder to tell when they’re done, but a good trick is to wait for all the shiny oily parts to turn matte. I haven’t tried pressing them, and you are welcome to try, but the added starch from cocoa powder lets them kinda stay in tall mounds and I really like that way so that can be your experiment.
Reese’s flavored dough (no actual Reese’s involved it just reminds me of that flavor):
Toasted sugar optional, but recommended. Brown butter, cool in bowl until approx 120*f, add 30g finely chopped milk chocolate and stir until fully melted. Let cool till just barely melted, approx 80*f. Add 20g malted milk powder and 200g peanut butter to step 1. Reduce flour to 320g in step 3 and use 300g of chopped milk chocolate as recipe recommends. Rest as above. Bake and press, flake salt optional.
I plan on testing a bunch of different additions in the near future as well, I like to test run different amounts and perfect the technique before I write it down, but incorporating some of the wacked out junk food fever dream inspiration of Christina Tosi is next on my list. I also plan on tinkering with flours a bit, possibly playing with gluten for texture purpose, maybe adding some alternative flours to my triple chocolate method to compliment some of the flavors of the chocolate. I also want to try a vegan version soon as I have one coworker at my office who is severely lactose intolerant. Definitely a very versatile recipe!
Way too salty - cut the weight in 1/2!
Kosher and table salt are the same amount in weight, just differ in volume. That's why they don't use US but proper metric units.
What’s the substitute for egg and egg yolk!?
I am a vegetarian!
Just FYI for everyone, I subed weed oil for butter strait up and 👌
Too salty? Nah, just salty enough. 😏🍪 my go to for chocolate chip cookies. Deffs better if you chill the dough first.
Yes you def need a scale for this recipe. It appears that you halved the recipe. 50G of eggs is basically one large egg. I used sea salt and it was not too salty.
Way too salty!
I knew something was amiss when I saw when it said 7.5 g salt . Unfortunately I forgot that kosher salt and table salt are way different amounts of salt due to their crystal size! For the beginner baker it’s easy to make this mistake. Also would be better if u converted to US measurements. 50 g of egg?? Just say how many eggs. Overall it prolly would be a nice recipe but it’s not very accessible for those who don’t own a scale. Too bad.
Came out great. Pastry flour makes a difference. I used dark chocolate chips as well as tollhouse, added 135G of pistachios, and dusted the finished cookies with a touch of sea salt. Halved the size cause I give them out as holiday gifts
On my second batch of the peanut butter version I cut down the salt to 10g & the vanilla to 15g, wee bit too salty for me & I could taste the vanilla, rather than a background component, very good cookies!
Is there a typo? Shouldn't it be 15g of baking soda, 5 grams of salt?
