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My CI thick and chewy choc chip cookies are delicious but not thick or chewy

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Apologies in advance for a question that could probably be easily answered with a better Home Cooking search (Chowhound, I love you, but how 'bout a better search engine?)...

The taste of my CI thick and chewy chocolate chip cookies is out of this world delicious but they really are particularly thick at all and I wouldn't exactly call them chewy. I would say they are not crispy and not THIN but more soft and medium thickness. What am I doing wrong?

I consider myself a stickler for following a recipe in terms of measurements so I don't think that is it. I even do the "make a ball, split apart, rejoin with ragged edges up", etc. This time I took them out earlier than my gut told me to (my gut has a tendency to overcook at times) and that worked fine (last time they ended up too crunchy).

What else contributes to thick and chewy?

TIA, Sara

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  1. I once went to a party with thick & chewy chocolate chip cookies -- and the baker said his secret was refrigerating the dough (already scooped out onto the cookie sheet) for about 30 minutes before baking. I think they were oatmeal chocolate chip cookies too -- which may have also helped.

    1 Reply
    1. re: jessinEC

      I also put the dough in the fridge between baking the batches. I think it does the trick, as my cookies are chewy.

    2. For thick cookies and for chewey cookies, it is important to chill the dough before forming the cookie. In fact, you may want to roll the dough in a log, refrigerate and then slice the cookies. The cookies will be more uniform and they will be chilled. Chilled dough takes longer to set giving more time to rise.

      Another factor that makes a thick cookie is more brown sugar than white sugar. It will make them more moist too because the molasses in brown sugar holds on to water.

      The melted butter in CI's recipe tends to make a moist, chewey cookie but it tends to make a thinner cookie too.

      If you followed the directions, I suspect it is the temperature of the dough. The dough should be refrigerated.

      If you want still puffier, thicker cookies, you could try substituting some of the butter with shortening. Shortening has a higher melting point, increasing time to rise.

      1 Reply
      1. re: Hank Hanover

        +1 to shortening. Butter makes the cookie "short". half-half works well for me.

      2. I found this recipe to be the best. I make the whole batch and then using a scooper I scoop them, and freeze them on a cookie sheet. When they are hard I put them in a zip lock bag so we can have warm cookies anytime. I just extend the cooking time a little to accomodate the cookies being frozen.

        1. Have you checked your oven temperature? I've made these cookies for years and have never had a problem. They're thick because of the way they're shaped and chewy from the brown sugar and the melted butter. When I pull them out, I can lift the edges up and the cookie lifts but not in one hard piece. It sounds like your cookies might be underdone. Refrigerating the dough overnight does make for a better, more caramelized cookie but I often bake them after mixing and they're still good. Since yours are soft and not chewy, I'm wondering if you've used the right amount of brown sugar or a little less. How are you measuring it?

          1. Most of the common tips and suggestions for thick and chewy cookies have already been mentioned.

            And assuming you followed the recipe to a tee, substituting more brown sugar or using different flour probably isn't the reason for your problem.

            I have no idea what the directions are for the CI recipe, but one thing that has not been mentioned and which sometimes is not mentioned in recipe directions is greasing your cookie sheet.

            DO NOT grease the cookie sheet if you want thick and chewy cookies. Greasing the sheet allows the cookies to spread as they bake. To prevent sticking, trying using a sheet of parchment paper.

            Good luck.

            1. You're using the recipe from 1995.

              You need the one from 2009, found here: http://www.cooksillustrated.com/recip...

              I portion the cookies using a 3 Tablespoon scoop from Oxo. I cook them on a half-sheet pan lined with parchment paper.

              And, last but not least, I substitute bread flour for the all purpose flour in the recipe.

              They come out thick and chewy each time.

              3 Replies
              1. re: NotJuliaChild

                And that's the whole story.

                1. re: NotJuliaChild

                  I don't have a subscription so can't read your link. Is that the recipe that calls for browned butter? I tried that when they first published it and didn't think it held a candle to the original 1995 recipe. It could be that I've been making that '95 recipe probably three times a year ever since it was first published, but I just didn't care for that new one. I actually thought it was a little greasy and too sweet. And I hated that you use only part of an egg. Never tried either recipe with bread flour and that's an intriguing idea. In fact, I need to make a batch of those cookies for guests who will be arriving soon and expect those cookies in the cookie tin, so I may give that a try.

                  With the original recipe, I guess it depends on how thick and how chewy you expect them to be. If I chill the dough before shaping it and then chill the shaped dough again before baking the cookies, they're definitely thicker and chewier than any other CCC recipe I make. And I, too, often freeze the shaped dough and bake the cookies just before guests arrive; but I don't find a significant difference in freezing versus chilling. Both methods seems to produce a similar cookie.

                  1. re: JoanN

                    Yes, it calls for brown butter.

                    Both recipes call for one whole egg and one egg yolk. Either way, you're using part of an egg.

                    And both call for the same ratio of sugar to flour, so I'm not sure how one could end up being sweeter than the other.

                2. Thanks everyone for the comments and helpful ideas. I've been sampling my recent batch as time progresses (someone has to do it!) and I've decided they have some chewiness but I'm hoping for more.

                  I think the idea of shaping and freezing is one of my next steps (plus I will be the coolest mom and wife in the world if I can produce just baked chocolate chip cookies on demand!) AND the no greasing, use parchment paper idea is one that sort of made me smack my head in the "um, why didn't I think of that!?" category.

                  Of course I will also try the "new" recipe in the name of science!

                  Will report back results.

                  Sara

                  37 Replies
                  1. re: owen_meany

                    I ditched the Best Recipe ccc when I discovered Jacques Torres's version posted in the NYT. It's thick and chewy with a nice caramel undertone. I can't tell you how people go on and on about it, especially people who appreciate good baked goods. It uses a combination of bread and cake flour and you need to let it sit overnight to let the flavor develop. Time consuming but more than worth it. On demand--I often keep the batter in the refrigerator for up to three days so they can have cookies when they want (immediate on the panini press) and freeze the dough in balls after that.

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

                    1. re: chowser

                      Chowser, have you made Alton Brown's "Chewy?" I made the CI cookie mentioned in this post (the original, not the 2009 re-vamp) for a while and thought it was my favorite, but then I moved on to Alton Brown's Chewy and still like this one the best. I think the combination of the bread flour, the melted butter, and the cooling of the cookie on the cookie sheet (which is a step unfortunately not mentioned in the recipe online) are the key reasons why this recipe produces a great chewy result.

                      I've been meaning to try JT's cookie but I honestly don't wind up with many opportunities to bake chocolate chip cookies (meaning I don't wind up with many opportunities to "unload" the cookies and don't "need" to eat them all myself) because I try to utilize all of my cookie making opportunities for new recipes I want to try out. Possibly noteworthy and possibly not: I got a few chocolate cookies from JT's NYC storefront and liked them but didn't like them nearly as much as the Levain cookies I bought. JT's were chewy but much thinner and I preferred the thickness of the Levain cookie. And speaking of thickness, on Gesine Bullock-Prado's blog she has a chocolate chip cookie recipe which produces a cookie that looks similar to JT's in terms of thickness, etc. I haven't made it yet, though, so I'm not sure if it tastes similarly or not. Okay, I'll stop now before I go on, and on, and on about chocolate chip cookies.

                      http://www.foodnetwork.com/recipes/al...

                      http://confectionsofamasterbaker.blog...

                      1. re: Laura D.

                        Yes, it's very similar to the CI version, only w/ bread flour and added liquid (I'm guessing because of the extra protein in the flour?) and it's very good but still doesn't compare to the NYT/JT's version. Levains Bakery is on my list of places to go to in NYC. Their cookies look amazing--I was surprised to see on Throwdown that they don't use vanilla since I'm heavy handed w/ it and my feeling is you can't get enough vanilla. I think it all does depend on what you want from a ccc and I like chewy, with some thickness over thick and more like a scone texture (which is also good!).

                        Gesine's recipe looks interesting with only egg whites. It's much thinner in the pictures than the CI or JT's cookie. I wasn't crazy about her in her book (really, we have no idea how to pronounce Gesine, please don't get offended when people mispronounce it if they say it the way it's spelled; or maybe it's calling herself a "Master Baker") or some of her methods/techniques she discussed. Maybe I dismissed her too quickly. I'd be interested in how good her baked goods are.

                        1. re: chowser

                          Poster greygarious is quite familar with her; she has posted a number of favorable comments about her products and her shop, none of which I can recall clearly, or remember what threads the mentions were in. Maybe grey will see this and weigh in.

                          I've bookmarked JT's CCC recipe and will give it a try. Always looking for a better one.

                          Gesine is Sandra Bullock's sister; that's just an aside. You may know that already, and it probably doesn't mean anything in regards to her baking career, although she did produce a film Sandra starred in. I don't know how to pronounce her name either.

                          1. re: bushwickgirl

                            In her book, she was really annoyed at people who pronounced her name incorrectly. Sorry, if your name is unusual and not pronounced the way it appears, don't have a hissy fit. I still have no idea how it's pronounced. She just came off a whiney to me but then so did Julia Powell and greyg liked her, too. I'm just a persnickety person.

                            I love Jt's recipe and can't tell you how many people have raved about it--not in the sense that it's a home made cookie and people always love them but that people who love to bake and are happy w/ what they make, ask for the recipe. This is a really good article on why the resting overnight, and that recipe, works so well:

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

                            One thing I'll do is increase the flour, by less than a tablespoon, and use half heath toffee bits for the chocolate chips. It takes it to another level.

                            1. re: chowser

                              Great informative article. I enjoy just about anything David Leite writes. Thanks for linking that, I emailed it to myself. I have to say I have noticed a difference in the cookies I've made when I left the dough to rest, for whatever reason, didn't get to baking them off, without me really knowing what was going on. Now I do.

                              I do the toffee bits as well, one of my favorite flavors.

                            2. re: bushwickgirl

                              I liked Gesine's mail-order macaroons but have not actually made any of her recipes other than spaetzle. So I can't evaluate her baking recipes, just admire the results. Her German roots are similar to mine and I once had a dog with the same name as her late mother. I like her writing style, and the baked goods on her blog look luscious. Her name has a hard G: "Geh SEE neh".

                              1. re: greygarious

                                I tried her Starry Starry Night cookies last weekend and they didn't work out (they spread in the oven because even after freezing them for 6 hours--when her recipe said they should only take about an hour to become solid in the freezer--they weren't totally solid. They tasted good but were nothing like they were supposed to be. Oddly enough, the recipe that she uses in her online video tutorial differs slightly from the one in the book, and another recipe I saw floating around online for them also differs slightly. I'm unsure whether perhaps there was a misprint in the book which caused my problems or whether I made the error.

                                1. re: Laura D.

                                  Could have been a misprint. I have the hardcover and noticed that the recipe for the plum tart calls for 14 oz. butter and 3.5 cups flour, but uses an 8" tart shell. I assume that's an error, and I wonder if it was changed in the renamed paperback edition. I commented on one of her blog recipes when I noticed that it had a contradiction in the butter amount. It said 2 sticks (2 cups), or a similar error - it was some time ago and she corrected it since.

                                  These are hardly the only recipe errors I've ever come across. Hopefully her upcoming baking book, Sugar Baby, will be more carefully proofed, pun intended.

                                  1. re: greygarious

                                    I actually have the newer edition (the renamed soft cover) which was why I was kind of surprised to find that there might be an error in the recipe. There might also be an error in the video she put up online, so perhaps the recipe I made didn't come out due to error on my part. And, quite honestly (and I don't fault her for this at all) I wouldn't be surprised if she had slightly tweaked some of these recipes so that they weren't exactly the same as the ones she is selling. Though the plum tart is no longer available since she doesn't have her storefront, the Starry Starry Nights are one of only about 4 items she sells on her website. I'm not sure I'd want to give away the exact recipe for a product I make my living off of.

                                    You're correct, though...recipe errors are everywhere!

                                    1. re: Laura D.

                                      Some months ago she was blogging about experimenting with the best ways to ship macarons (note: NOT macaroons), which she wanted to sell online. Untimately she found they weren't shippable. A store near her Vermont home sells her confections retail. Possibly once her new book is out and the book tour is past her, she might begin to expand the online inventory. One thing that's clear from the book is how much work running a retail bakery-cafe is - can't blame her for deciding to change her business plan.

                            3. re: chowser

                              I just finished reading her book and liked (not loved) it, but wasn't hugely drawn to any recipe except the Starry Starry Nights (which I could have gotten online). That being said, the only thing I ever made from her website was a ricotta gnocchi recipe which came out okay but nothing like it was supposed to. I'm curious how her baked goods come out and definitely need to make it a point to try some of them.

                              Regarding the Levain cookie--it is very thick as opposed to just a little thick, but it is very moist too so I'm hesitant to throw the "scone" texture label on it (it doesn't really crumble like a scone does). Honestly, it was just plain delicious, both hot out of the oven, the next day, and after being frozen and thawed out. I can't wait to get more of them or try to make my own. About the vanilla--I'm always really heavy handed with it too and think it is essential in baking, but I have to say the Levain cookies didn't seem to be lacking anything, so I guess skipping the vanilla works too.

                          2. re: chowser

                            I only bake CCC three times a year. Luckily, this is one of them. Decided to try the JT version and took myself off in the bitter cold to hike down to Whole Foods for the Valrhona fèves as specified in the article. I figure if I'm gonna do it, I'll do it his way before I start playing around with it (even though I have some toffee bits in the freezer and they're calling out to me). But jeez, Louise. That chocolate was $16.99/lb! More than $21 just for the chocolate in those babies! They better be worth it. Keep an eye on this space.

                            1. re: JoanN

                              The price of the feves was honestly was what held me back from making this recipe when I first saw it printed. And, I guess it is the main reason why I still haven't made it. I'm all for quality ingredients and accept that baking something great can be expensive, but I do worry that the chocolate in this particular recipe really makes it prohibitively expensive. That being said, I still plan to definitely make this recipe, as written, in the near future. I hope yours turn out well!

                              1. re: JoanN

                                Why buy Valrhona chocolate? Why not just stick with Ghirardelli?

                                Maybe they won't be as good. So what? You'll never know.

                                You can't miss what you never had.

                                1. re: NotJuliaChild

                                  Well, I personally like to make a recipe exactly as written the first time through (unless there is a glaring error/misprint). That way, I am better able to make an assessment about the recipe that is based on real experience rather than assumptions. I'm not sure about the Valrhona Feves vs. Ghiradelli chips, but I do know that different chocolates can affect the outcome of a cookie. Whether or not the Feves have some of the ingredients in them that make a chip stay solid in the oven is unclear to me, but the percentage of cocoa butter, etc. might vary between the two, which could affect the texture, spread, etc. of the cookie. Again, for this recipe I have no idea whether choosing the Valrhona Feves over something like a chocolate chip (or even hand-cut chocolate chunks) from another manufacturer will matter, but I'd prefer to stick with the original recipe my first time making it.

                                  1. re: Laura D.

                                    I respect wanting to do a recipe exactly the first time.... even if I rarely do it. I really liked the looks of Emirils chocolate souffle recipe. It is made with Hawaiian estate chocolate or something. Well this stuff was $25 a pound and I wasn't about to do it.

                                    I used my Callebaut and made the richest chocolate souffle I ever had. If the Hawaiian stuff would have made it better, I don't see how.

                                    If I made JT's recipe, I would probably use an alternative chocolate. I simply don't pay triple or quadruple prices for something that maybe...maybe will make it 10% better.

                                    I am not sure I would use my Callebaut. I think I would try to use the best chocolate chip I could find as chips usually have some additives to make them hold their shapes in baked goods. Regular chocolate would tend to melt into the cookie more.

                                    1. re: Hank Hanover

                                      I guess I figure that if I'm making a recipe that is going to be expensive, as some are, I'd rather go all out and make it the written way to see how it turns out. If it is the difference between making a modified recipe for $2 and making the original recipe for $10 I might not go the written route. But ,if it is a difference between a $15 recipe and a $20 recipe (both, obviously, being expensive recipes) I'll probably go for the slightly higher price ingredients as I do feel like the quality of ingredients so greatly affects the outcome. And, I also know that little tweaks can make a huge difference in baking, particularly in cookies, so I want to be careful not to make any unnecessary tweaks by substituting ingredients.

                                      1. re: Laura D.

                                        Well, I will certainly be interested in how it turns out. I would point out that... it's a cookie. It isn't a Croquembouche or even a really great chocolate souffle.

                                        1. re: Hank Hanover

                                          I'll tell ya, Hank. I've had a lot more compliments on my chocolate chip cookies than I have for the half dozen or so croquembouches I've made. Yeah, people go gaga over the presentation. But hell, it's nothing more than cream puffs stuck together. I just don't think one kind of food is inherently better than another. And I think a cookie can be as sublime as a souffle. Chacon, as they say.

                                          1. re: JoanN

                                            I agree that cookies can be as sublime. People are used to tollhouse cookies so when I bring these, they can't believe how much better ccc can be. If you get good results w/ the Valrhona, I might splurge and give it a try. The $10 eGuittard were a big splurge for me. If I rarely made cookies, I would do it, but I'm constantly churning out ccc. My kids love when I have dough in the refrigerator and can pop in a couple on the panini press. Two cookies in minutes.

                                            1. re: chowser

                                              This might sound ridiculous, but last year I was decorating a cake with chocolate "buttons"--round discs of melted chocolate that I had piped out and let cool/dry. I remember thinking at the time that these could be a great alternative to the feves. One would have to pipe a lot of them, and have forethought since they'd need to fully set before being used. I wonder, though, whether taking a good quality bulk chocolate--I actually think Trader Joe's is quite good--and using it to make your own homemade feves would be a less expensive alternative which would still create the same effect that the feves created. Unfortunately we ate all of those discs last year but now I'm wishing I had used them for these cookies.

                                      2. re: Hank Hanover

                                        In this particular instance it is not simply the quality of the chocolate we're talking about; it's the shape. If you read the article chowser linked to, you'll see this with regard to the JT cookie: "To get his trademark layers, Mr. Torres has his chocolate . . . made into quarter-size disks — easily five times the volume of a typical commercial chip. Because the disks are flat and melt superbly, the result, he said, is layers of chocolate and cookie in every bite." He also uses couverture chocolate for it's melting qualities.

                                        I tend to be rather frugal in most areas of my life, but when it comes to food I'll often pay more for quality. I'd rather have a prime steak once a month than a choice steak twice. And although $21+ is a lot for just one ingredient in a cookie, it's probably not even $10 more than something that would not have given me any sense at all of what this cookie is supposed to be like. It's not just a question of 10% better, it's a question of a different size, shape, and composition reacting in a different way and producing a different result.

                                        Anyway, dough will be in the fridge later today and and I'll check back in 36+ hours.

                                        1. re: JoanN

                                          Well put JoanN!

                                  2. re: JoanN

                                    I'll be curious to hear how it turns out with the Valrhona fèves. I've used Trader Joe's chocolate, eGuittard, Guittard and liked them but haven't splurged on Valrhona. I thought the $10 for the eGuittard as a lot!

                                    1. re: chowser

                                      Chowser, did you just used Guittard/Trader Joe's chocolate chips, or did you hand-cut chocolate chunks from these two brands? I know that certain doughs seem better able to support good quality chocolate chunks than others (I think it is somewhat based on the amount of butter/fat in the recipe but I could be mistaken) and that obviously the non-chip varieties of chocolate are more likely to melt into the cookie than chips are. When I purchased the cookies from JT's shop I remember that the chocolate was a bit more melted into the cookie than other chocolate chip cookies where the chips are very distinct. I'm not seeing a picture with the New York Times' version of the recipe so I'm not sure whether the feves produce this result or not but I would guess they do.

                                      1. re: Laura D.

                                        Hand cut for TJ's and eGuittard, chips for Guittard. Sherry Yard swears by handcutting in Desserts by the Yard. Her recipes are even fussier for chocolate--Michel Cluizel Noir Infini 99% which I could only mail order. I follow a recipe, measurements and technique, the first time I make it (at least for baking) but do substitute brands of ingredients, as along as I know what I'm using is good.

                                        The cut chocolate does make it melt more into the cookie and gives it a nice sheen. But, the Guittard chips are still good, more "chocolate chip" cookie looking.

                                        1. re: chowser

                                          Thanks for the feedback. I'm trying to do more handcutting now that I've heard so many people, (Greenspan, some blogs I read, etc.) say it is the way to go. Though honestly, I really hate chopping chocolate. It seems to always fly everywhere and I either wind up with chunks which are way too big or shavings which obviously are too small. So, chips are still definitely part of my routine, though if a recipe strictly calls for hand-cut chunks I try to abide.

                                          1. re: Laura D.

                                            It really is more work, and I have to start w/ more because I end up eating a lot of it which makes it even more expensive. :-) I don't have a problem resisting chips. I do get good results with the Guittard chips and it's still good w/ Nestle but I find a big difference between Guittard and Nestle for any ccc recipe. Cutting the disks are far easier than cutting big blocks of chocolate. But, I make cookies often enough that it would add up too quickly to use Valrhona, or even eGuittard, on more than special occasions.

                                      2. re: chowser

                                        It took longer than I’d expected to get around to making the Jacques Torres Chocolate Chip Cookies and even longer to write up the report. But make them I did. Exactly as written. With the Valrhona fèves as recommended.

                                        I mixed the dough for only 5 to 10 seconds and as you can see in the first photo the flour was barely incorporated and the dough was very crumbly. I stirred in the fèves by hand (a bit of a pain since the dough was so thick) and refrigerated it for closer to 48 hours than the suggested 24 to 36. I thought the dough might firm up a bit but it didn’t.

                                        Shaping the cookies was also a bit of a pain not only because the dough was so crumbly but because the instructions say the fèves should be horizontal to the cookie sheet, not vertical, to make “a more attractive cookie.” I did that, but only half-heartedly and only for the ones that were obviously vertical. The instructions call for a 3-1/2 ounce ball, “the size of generous golf balls.” My 3-1/2 ounce balls were more the size of a Spaldeen but I ended up with the correct number of cookies so I think that was just an error in the description. I forgot to sprinkle the first batch with salt. Ooops.

                                        Great cookie. But I thought it was too damn big (good for a store maybe, or if you’re only baking a couple at a time, but not if you’re making a batch of cookies) and it just wasn’t what I think of as a chocolate “chip” cookie. The chocolate itself was the best I’ve ever had in a cookie. I simply could not get over the fact that even the day after they were baked, not only when they were just out of the oven, the chocolate was still soft, almost melty in texture. And the edges of the cookie were crisp and the center was soft and fat and thick and chewy.

                                        Frankly, I think chowser has the right idea. Use the recipe for the dough, but use good chips instead of the fèves. I love the idea of Heath Toffee Bits, too. In fact, I had some in the freezer and was sorely tempted, but I wanted to try this as written first so I knew what changes I was willing to make.

                                        Curious, chowser, if you make them that big. That was the one complaint people had about them. They were breaking them in half and trying to find someone to share them with. (I should say that I gave nearly all the cookies to friends to take with them to a convention so I got a lot of feedback on them.) I’d also like to try them with nuts in them just because I like nuts in my chocolate chip cookies. Personal preference.

                                        Happy to have made them Jacques way. Now I’ll start playing with it. There were some aspects of it that I liked better than the CI cookie but not all. I believe I would be willing to spend the money again on the fèves, but next time I’ll chop them a bit, add nuts and toffee bits, make them more the size of golf balls, and see what I end up with.

                                         
                                         
                                         
                                         
                                        1. re: JoanN

                                          Nice pictures, Joan! I might bite the bullet and use the Valrhona next time. I prefer more dough to chocolate ratio so do cut back on the chocolate and go back and forth on the chips vs chopping. I use a cookie scoop to make them, not shaping each ball. I have two sizes, both smaller than 3 1/2 oz and choose which one depending on what they're for. I don't care for extra large cookies, either. Yours look like a work of love.

                                          My dough isn't crumbly, though. I do weight my ingredients but make my own brown sugar by adding molasses to white and am on the heavy handed side with it. I wonder if that makes the difference--you were far more meticulous in following the recipe. They look great!

                                          1. re: chowser

                                            grrr..still missing an ingredient but next to make on my list.

                                    2. re: chowser

                                      Chowser, I'm really interested in this recipe. It looks worlds apart from all other ones I've looked at lately. But before I even try, it I wanted to ask what is it that elevates this cookie? Is it the dough, or the quality of the chocolate, because it seems that the recipe calls for much more chocolate than usual. All of us here (sometimes we all have different taste in my home) prefer ccc cookies that are mostly "dough" and much less chocolate.

                                      For sentimental reasons I find that I can't part with my old Neiman's aka Mrs. Fields recipe, knowing even now that the field's recipe has failed me miserably at home. I think it's because of the composition of the dough that those "must" be eaten warm. At room temperature I found I had no use for them.

                                      I don't think I've been excited about seeing a recipe for ccc since the one you posted.

                                      1. re: lilgi

                                        It's slightly crispy exterior as you bite into it and then there's a nice chewy center. The overnight rest gives it a slightly caramelly taste. The bread flour gives it a nice texture but the combination with the cake flour prevents it from being tough. I've never used Valrhona chocolate with it and that might elevate it even more but even using regular chocolate chip cookies makes a better cookie than others. This link I posted above explains partially what makes it so good:

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

                                        As far as cookies tasting good only when eaten warm, if you pull the cookies early out of the oven, before they're fully cooked, it makes a big difference when they're cool. In fact, my kids like it when I pull the cookies way too early so they get warm chocolate chip cookie dough center of a crispy, chewy cookie edge.

                                        I should add that these are the best chewy and thick cookies I've made but I have other go-to ccc recipes if I want a different texture.

                                        1. re: chowser

                                          It's true about taking them out early, it makes a big difference. I tend to think that since the one that I've used requires grated chocolate in the dough (at first I thought this was genius), once the cookie is cool, they lose the softness. As a result I barely make ccc cookies anymore.

                                          Btw, the link wasn't working. It looks like this recipe might be worth trying though I don't really care for so many chips (or chocolate) in the batter. Maybe that's a good thing? Sounds like callebut might work fine for me, I always make sure I have some.

                                          1. re: lilgi

                                            Thanks--I fixed the link and hopefully it'll work. I'm also more a fan of more cookie than chocolate and you can play with it w/out affecting the cookie texture. While I found the Nieman Marcus/Mrs. Fields urban myth cookie okay, the grated chocolate makes it too sweet, imo, and the ground oatmeal gave it a slightly mealy texture. Not a bad texture but less chewy.

                                            1. re: chowser

                                              Finally, everything checked off. I've got to tell you, for me this is a militaristic endeavor. For years I refused to try another ccc recipe again.

                                              I'm making Fuschia's General Tso's chicken tomorrow night for dinner, then.....I'm going in.

                                  3. The JT recipe was worth the wait (Chowser, thanks so much for posting this). Everything I want in a ccc, and according to DS "MAD good!", translation "beyond spectacular".

                                    I was wrong about the amount of chocolate, for some odd reason I was thinking it was a lot and the amount is just right. I used chopped callebut, and I can only imagine that it would be a much greater cookie with the recommended quality chocolate.

                                    My description would be that it has a "crisp-chew" which is what I like, exercising the molars a bit; chewable but not quickly dissolving. Strong butter flavor without the greasiness because of all the sugar. Definitely sweet but we love this too. This one's a keeper.

                                    1 Reply
                                    1. re: lilgi

                                      Glad you liked it. Crisp-chew is a good description for it. That's the texture I go for now w/ chocolate chip cookies.

                                    2. Hi, Sara.

                                      I also make the CI recipe (the original - no browned butter). In terms of the thick&chewy issue, butter cookies tend to spread and/or become crispy because they get too warm during mixing and rolling. I've had consistency problems with both the CI molasses spice and the thick&chewy ccc. I found that 10-15 minutes in the refrigerator does the trick. Just enough time to settle the temperature down and allow the cookies to develop properly in the oven. I haven't tried freezing the dough.

                                      In terms of ingredients, I add pecans, 1/4 cup of sweetened coconut, 1/4 tsp cinnamon, and I use E. Guittard milk and semisweet chocolate wafers. Milk is too sweet for some, but the husband and I love it.

                                      For those who mentioned having too many cookies to eat...freeze them! Cookies freeze beautifully. Also, if you're having guests make the dough ahead of time (keeps for a few days in the refrigerator) and then bake the cookies off the night of. Warm and gooey!
                                      ______

                                      Cynthia Brown
                                      www.gochicorgohome.com/awesome

                                       
                                       
                                       
                                      3 Replies
                                      1. re: Cynthia B

                                        Where does one get semisweet chocolate wafers? I'm assuming these are not the candy coating chocolates, right?

                                        edit:: Ignore my questions.I just saw on your blog that you E. Guittard wafers

                                        1. re: Laura D.

                                          The wafers are delicious. I'll admit that I occasionally snack on them with my coffee. With respect to the CCC recipe, personally I prefer wafers to chips because they add big bursts of chocolate to the cookie. I also don't chop them in advance since the mixer breaks many of the wafers in half.

                                          ______

                                          Cynthia Brown
                                          www.gochicorgohome.com/awesome

                                          1. re: Cynthia B

                                            I honestly didn't even know that many other companies made wafers besides Valrohna. I'll have to check them out (as I agree with you about the "burst" of chocolate). Thanks for the tip!

                                      2. How to make thicker cookies was discussed during the call-in question segment of ATKRadio yesterday. Chris and Bridget stressed that cookies are more finicky than cakes, and warned against monkeying with leavening when you are trying to change the thickness.They cautioned that you shouldn't diverge from the recipe any further than adding a tiny bit more flour, and lowering the oven temp by 25 degrees. Personally, I like cookies thin so I have no experience with such adjustments.