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Aug 15, 2006 06:43 PM

Best Chocolate Chip Cookies

Last night I made the best chocolate chip cookies. They were crispy on the outside and nice and chewy in the center. The cookies didn't end up cakey and looked so perfect that everyone thought I had bought the cookies from somewhere.

I followed this recipe:

The only tweak I made was to add a teaspon of espresso powder to cut a bit of the sweetness. These cookies are definitely going into my recipe book.

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  1. Okay, I've been dreaming about chocolate chip cookies and chocolate cake all morning, so I'll bite your bate.

    I love that the recipe makes 23 cookies. Most of my best cookie recipes make three or four dozen, which is too much for most days.

    1. That's so funny....I just made a recipe from that blog over the weekend. I made her (well, Moosewood's) Banana Chocolate Chip muffins and they were absolutely fantastic. I've got two for a snack this afternoon. And the best part - it was actually a low fat recipe that tastes like a full-fat one.

      I just copied the recipe from her blog since I've been searching for a good recipe for chocolate chip cookies.

      1. They look great. I have always made Alton Brown's "the chewy" which are terrific. However, I am always searching for the perfect CCC! Thanks for the recipe!

        1 Reply
        1. re: chocolate chick

          The Nestle Toll House cookie recipe from the bag of morsels is a cakey one.

        2. Does anyone have a recipe for a cakey cookie? I'm trying to duplicate my grandmother's cookies which were fat and soft, not thin and crispy (and not particularly chewy). Her recipe has been lost, unfortunately. Thanks!

          11 Replies
          1. re: farmersdaughter

            This makes a nice cakey cookie (though crispy on the outside) due to the low baking temp. Makes a nice fat cookie.

            1. re: Pupster

              What size scooper did you use and did you chill the dough after mixing?

              1. re: farmersdaughter

                I did, yes, chill the dough (I almost always do with cookie dough). And I used two tablespoons size as suggested, rather than a scooper. Yields a nice big cookie.

              2. re: Pupster

                oh my gosh... i made these tonight since the last 4 or more batches of other choco chip cookies were not good by any means.... I made this recipe (only changes were a tad more vanilla, using half dark/half light brown suger, and using instant coffee instead of espresso)... these were fantastic. I do believe that the low cooking temp really did help. I have a large gas over and even with the convection on, it doesn't cook evenly and brown well... but these are sinfully good and will now be my standard... yummmy!!!!

              3. re: farmersdaughter

                Also, give Alton Brown's "The Chewy" a try. I just made those recently and have found it to be more cakey, rather than chewy. The Wordstoeaty by cookie and the Neiman Marcus cookie are much more chewy.

                (For the Alton Brown cookie - it could be that mine didn't come out as chewy since I didn't have bread flour, so I used 1 cup AP flour and 1/4 cup cake flour)

                1. re: virtualfrolic

                  I tried Alton Brown's "The Cakey" to the letter and didn't get the desired result. They still spread. I'll give "The Chewy" a try. It calls for 2 1/4 cups bread flour, but you only used 1 1/4 cups total? Or did you use 2 cups AP and 1/4 cup cake flour?

                  1. re: virtualfrolic

                    I've tried Alton Brown's "the chewy" cookie and I didn't think the cookie had enough flavor.

                    1. re: peachblossom

                      Farmersdaughter you're correct, I meant 2 cups AP and 1/4 cake flour. (sorry!) In terms of the cakey cookie, did you cool the dough in the fridge for about a hour? The spread is sometimes merely caused by the dough being too warm going into the oven.

                      Peach blossom - I'm with you a bit on the flavor. The Alton Brown cookies are lacking a bit of oomph in terms of flavor and aren't my favorite because they're not chewy enough. I wanted to add espresso powder, but refrained as I was going to give the cookies to some kids next door and didn't want them bouncing off the wall!!

                      1. re: virtualfrolic

                        I did cool it, but I think it might have been a shorter time period. I'm going to experiment this weekend with "The Chewy" first, using 2 cups AP and 1/4 cup cake flour, and will add espresso powder as in the Neiman Marcus recipe, since these cookies will be for adults. I'll report back.

                      2. re: peachblossom

                        I agree... I didn't think it had enough flavor at all.

                      3. re: virtualfrolic

                        I tried AB's chewy recipe with bread flour, but I also found them to be cakier than desired - and I've tried the recipe multiple times, so it wasn't a one-time fluke. They were definitely moist, but not chewy...

                    2. I've made this recipe, and it does make the best chocolate chip cookies I've ever tasted. I used pure cane sugar which gave them a nice additional grainy crunch. Also, I still made the schlong after an hour of chilling the dough and froze down the cookie discs I wasn't planning on eating right then for future fresh baked cookies.

                      I tried the toll house recipe on the back of the package earlier this summer and it made a cakey cookie. I prefer this chewy recipe.