I found the secrets to the best chocolate chip cookie
I love chocolate chip cookie flavored anything. I have been on a mission to make the best chocolate chip cookie. I knew it had to have real butter and the dough had to be super-cold. What I didn't know was (1) that it would actually come from Nestle, and (2) it has to be slightly undercooked.
I bought the relatively new "tub o' cookie dough" as I call it by Nestle, in the refrigerated cookie dough section of the grocery store. You scoop it out, roll them up (don't flatten them out, keep them in balls) and cook for only 10 minutes. It says cook at 375 but I like 350 better.
When I first made these, they came out just a little undercooked in the center, so I let them cool, thinking they would cook to doneness as they cooled. Not really. They stayed just slightly undercooked and OMG they are amazing! I won't even admit how many of these I've eaten in the past three days.
there's just one minor problem with your initial theory about what makes the best one - the Nestle dough doesn't contain real butter - it's made with margarine.
sorry, i really don't mean to be a killjoy! i'm curious - has the Nestle dough changed your mind about the butter factor?
Years ago I worked for a very famous cookie lady. You are so right on one front, over cooking is the deadly sin. However, marjarine is another deadly sin. Yes, the batter needs to be cold, untouched by the human hand and baked quickly after mixing. (do not over mix) I would agree with 350, but convection is the best of course. If you must use the premade dough, yes, bake it until when you give it the finger test, you get just a little resistence. Good luck, enjoy
I think the cookies you discovered are probably still DH's gold standard, but in my efforts to sway him, I've decided on a couple of things:
*melted butter. All of the best cookies I've made have started here. The bonus is that you don't need a mixer!
*do NOT overmix. I get varying degrees of cakiness/chewiness depending on how much I do stir - less stirring means a relatively lighter, cakier cookie, while a little more means a relatviely denser, chewier cookie. The difference is slight, though
*chill the dough for a day or so. I recently read an article (NY Times, maybe?) about this, and I really think it improves the dough. Better browning in the same amount of bake time - cookies look amazing but maintain a fantastic texture.
*lots of chocolate. Probably more than your recipe calls for. I don't remember where, but also read that the secret to a cookie with the appeal of a mass-produced one (let's be real, we all have one that's the standard) is more chocolate. LOTS of chocolate.
This is all so subjective - everyone's got their own idea. I do agree with the encouragement to try making your own :) and yes, always real butter!