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Sep 30, 2011 12:25 PM


Today I decided to let the Google gods reveal a new chocolate chip cookie recipe for me. I chose the "Best Chocolate Chip Cookies" recipe and went for it. They turned out so, so good. For once, my chocolate chip cookies are thick, not flat. Yes! Puffy even!
The thing that was quite different to me was that the baking soda was added like a slurry. I mixed 1 tsp. baking soda with 2 tsp. warm water, then added to the batter.
Just thought I'd share!
Any other cookie epiphanies?


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  1. In addition to the baking soda slurry, this recipe has more sugar (both white and brown), and more flour than the standard Toll House recipe, which is probably why they are thick...

    1 Reply
    1. re: roxlet

      I've had cookies puff in the oven, but they fall into themselves on the cooling rack. I thought it was cool they have some presence.
      The brown sugar really makes it.

    2. Interesting. It does have a lot more flour for the butter which would make a taller cookie but I wonder if warm water causes a bigger reaction with the baking soda to cause more rise. Were they as tall as the picture? Was it a cakey cookie or chewy?

      5 Replies
      1. re: chowser

        As tall as the pic (don't they look good?!). Crispy outside, chewy inside. They've only been out of the oven an hour, so they may crisp up more.
        I too think the warm slurry activated the rise. My second batch rose a little more.

        1. re: chowser

          "bigger reaction with the baking soda to cause more rise"

          That was my first thought, more rapid activation for a higher initial rise. They look gooood. I like crispy outside and chewy inside; the walnut addition is a big plus for me. A Saturday project for me this weekend!

          Thanks, monavano, for this link. The google cookie gods were smiling on you.

          1. re: bushwickgirl

            The slurry certainly will help the baking soda to distribute evenly throughout the batter.

            1. re: Joebob

              True, but proper mixing technique should do the same.

        2. Another cookie epiphany circulating over the foodsphere is the hard boiled egg cc recipe. Makes a thick, chewy cookie.

          4 Replies
            1. re: guilty

              Currently there are three recipes circulating with the hard boiled egg idea. And all three are outstanding.

              1. re: HillJ

                I think this must be the secret to the chocolate chip cookies I used to get from the Greek diner of my youth . . . which I *think* qualifies as a chocolate chip cookie "A-Ha!" moment!

          1. i am an extremely picky cookie lover, believing that 99.9% of cookies in the U.S. are too sweet. Given that, the only great choc chip cookie recipe i have ever seen and eaten- is from Boston's own Rick Katz, whose recipe includes coffee powder to cut sweetness and give coffee flavor, and dried apricots to give chew(you can't taste them). The recipe for Mocha Choc Chip Cookies is in Baking with Julia Child.Hope you'll try them and love them!

            10 Replies
            1. re: opinionatedchef

              anytime i use chocolate in a recipe, i include coffee powder. you don't perceive the coffee flavor at all but it substantially amps up the chocolatey goodness, without exaggerating the sweet.

              1. re: hotoynoodle

                Does anyone have a source for decaf coffee/espresso powder? I'm caff-free and would like an alternative to adding liquid coffee.

                1. re: monavano

                  I always use instant espresso powder, never liquid coffee, in my cookies. Café Bustelo makes a very good one that's 97% caffeine free (if that's good enough for you) that's available in my local supermarket.

                  1. re: JoanN

                    Thanks! I looked it up on Amazon and they have it, but in 4-packs. Is it good drinking coffee too?

                    1. re: monavano

                      Lol! Never tried drinking it. I use it strictly for cooking.

                      1. re: monavano

                        I've yet to find any instant coffee/espresso that's drinkable but it's great in any baked chocolate product. I like the Neiman Marcus ccc recipe that calls for espresso powder (the NM recipe on their site, not the one from the urban myth)--more of an adult tasting ccc.

                        1. re: chowser

                          chowser you didn't care for the Starbucks instant under the Via label?

                          1. re: HillJ

                            I haven't tried it but the price turned me off. I've sent it to troops to Afghanistan and Iraq and they're a big hit there!

                            1. re: chowser

                              Amazon sells the twelve packs for under a dollar a cup. During free s/h days, it might we worth it. I use the VIA's in baked goods and the quick liquid for all sorts of cocktails when I nab a box. How nice of you to send them to the Troops!

                              1. re: HillJ

                                That's good to know--thanks. I've just picked them up from grocery stores and can't get over the cost. I can brew a cup for so much less!

              2. p.s. mona, you might be interested in this blog- the chef went through all maida heatter's cookie recipes, w/ photos and detailed comments. cool, huh?!

                3 Replies
                1. re: opinionatedchef

                  Hi -- I love Maida Heatter...and would love to see this blog...what's the link? (sorry if I'm missing it...)