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Dec 2, 2013 11:10 AM

Cookie basic

I love those gooey chewy cookies like basic chocolate chip cookies that are not doughy..the ones that are flat with lots of texture due to chocolate chunks. but whenever I bake at home, I usually get soft, not so chewy...silghtly doughy cookies that are not flat and chewy.
Any idea why? I don't want the dough that tastes like bread...should I omit baking soda?

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  1. Letting the dough sit overnight makes a big difference. If you want to take the time, Jacques Torres has the best ccc recipe I've found, for thick and chewy:

    If you want the details on why letting the dough rest overnight helps:

    If you want something easier, the Best Recipe Thick and Chewy are the next best to me. Melting the butter makes a big difference in absorbing the flour so it's not cakey.

    4 Replies
    1. re: chowser

      will try the last recipe first with melted butter and an extra egg york....yes,i have heard about NYTimes cookie recipe..will try that too..thanks...hopefully this is the answer I have been looking for.

      1. re: Monica

        Sounds like the cooks illustrated recipe, is that what you used? This is my go to cc cookie, and I also highly recommend chilling or even freezing dough before baking.

        1. re: Monica

          The NY times recipe is life altering.
          Seriously. Not exaggerating. Use whatever chocolate you like if different from the recipe.

          1. re: Ttrockwood

            There are few recipes I say that about but I completely agree about the NYT one. People go crazy over home made cookies but they stop in their tracks w/ those. Chocolate chips, chopped chocolate, heath bits--all work well. I stopped doing this but I used to portion out cookie size amounts, keep them in the refrigerator or freezer and pop them into a panini press--three minutes to a chewy, crispy cookie.

      2. Is it the MELTED butter that makes the difference?

        1 Reply
        1. re: kseiverd

          Absolutely. I discovered that by trial and error. Now I always melt the butter for brownies and for basic cookies (the only kind I make) that are flat and gooey, but with crisp edges.

        2. Not sure if we're defining "gooey" the same way, but I often slightly underbake cookies (and/or use a bit less flour than called for) to make 'em more gooey.

          1 Reply
          1. re: pine time

            I usually do underbake which gives a nice soft texture but not chewy non bready texture I am seeking.


            Have you ever tried the CCC with the hard boiled egg tip? I adore these cookies!

            2 Replies
            1. re: HillJ

              Interesting recipe! Will have to try next time I hard boil some eggs....but 8 cookies in the big batch, wow!

              1. re: geminigirl

                We make the large ones as birthday gifts, makes for a nice presentation but, you can divide the dough into smaller sizes and adjust the bake time.

            2. There's also the NY Times flat-and-chewy recipe:

              It's worth resting any CCC dough overnight, however.