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Mmmm chocolate chip cookies....

http://www.nytimes.com/2008/07/09/din...

Kind of interesting, the history and the trick.

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  1. This was fun to read, especially the "trick" portion. I would never have thought to do this. Also, I thought the chocolate chip cookie was much older!

    1. that was a fantastic article. thank you so much. i have been making cookies for years and never heard of that hydration trick.

      7 Replies
      1. re: beelzebozo

        But how difficult to implement in normal life--"How about some homemade chocolate chip cookies, guys? Sound good? Okay, come back in 36 hours!" My c.c. cookie baking impulses are much more spur of the moment and demand near instant gratification, to the point where I typically burn myself going for that first bite.

        1. re: MommaJ

          Well, if you continuously make cookie dough and have them in reserve every day, then the problem is solved!

          1. re: Phaedrus

            Or freeze the dough. Then you need less notice, anyhow. You could probably freeze it in balls and bake from frozen. I wonder how that'd work out.

            1. re: Kagey

              freezing is the way to go. my friend who makes absolutely the best chocolate chip cookies any of us has ever eaten keeps batches of dough in the freezer & bakes them off as needed. NB: if you freeze in pre-portioned size, no need to thaw before baking - just add a few minutes to baking time.

              1. re: goodhealthgourmet

                I did exactly this for my wife a few years ago. She looked at the bag of perfectly portioned chocolate chip cookie dough balls in the freezer and said "oooh, bon-bons." They never saw the inside of an oven.

                1. re: ccbweb

                  LOL! :) if you ever do it again, be sure to have good vanilla ice cream in the freezer as well...she can make her own cookie dough ice cream bonbons.

                2. re: goodhealthgourmet

                  I freeze them as well.but I roll them in parchment paper & then freeze. I then slice them as thin (for those who like crispy ) to as thick as I like( I like chewy).
                  I also use Guittard 70% wafers..like J. Torrres does. (note that he uses wafers & not Guittard)The result is almost like a complete chocolate center.

        2. I have often refrigerated chocolate chip cookie dough for use the next day, and I have to say that it did not produce the kind of cookies I like. I found that the cookies produced were paler and higher, which was not what the article said. I like my cookies flatter and somewhat soft in the center, and I have adjusted the Toll House recipe to have a higher amount of brown sugar to get this result. I guess I will try their specific method when I get back from Egypt next month, but I have to say that I am skeptical that I will like the result.

          1. this was a great read and the "delay" is an interesting novelty. Recipe already downloaded for future use.

            thanks P

            1. Two things I've gotten out of years of watching cooking shows, and reading books and articles that's improved my results:

              - add salt to sweet

              - add vanilla to chocolate