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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.

          2. http://clumbsycookie.blogspot.com/200...

            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: http://www.nytimes.com/recipes/11244/...

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

              1. Alton Brown uses high protein bread flour to get that chewy texture. http://www.foodnetwork.com/recipes/al...

                2 Replies
                1. re: jaykayen

                  I also remember an episode where he was using more brown sugar vs white for a chewier texture. I changed my recipe (pre NY times recipe) to be 1c brown and 1/2c white and it made a big diff vs the previous version with 3/4white and 3/4 brown

                  1. re: jaykayen

                    I have tried his cookie recipes and thought they were good but not the best.

                  2. http://www.crumblycookie.net/2012/09/...
                    I loved these posts. Wish I could be so committed....I would eat way too many if I made so many cookies. Best to leave it to the professionals.

                    1. It seems like the advice already given in this thread about the melted butter is probably the direction you should try first.

                      If you want to fine-tune your cookie-texture, here's a pretty nice description of what the various ingredients do in the creation of various cookie textures and tastes.

                      If you have time and want a more amusing way to learn about cookie customization, the whole Good Eats episode "Three Chips for Sister Martha" is worth a watch if you can find it. It's the episode that has the recipe that jaykayen posted.

                      1 Reply
                      1. re: greymalkin

                        Thanks for the link. Interesting read. Melted butter is the way to go it seems.

                      2. So I baked NY times cookies over the weekend. It was tough waiting 3 days to bake cookies especially when 5 yr old is asking every 3 hours if the cookies are ready bake.

                        They were the best cookies I've ever baked and everyone agreed. I actually liked it better when they were baked smaller...crisp outside and chewy inside. The large ones were slighly doughy inside I thought.

                        I am going to try the brown butter method and melted butter method to see which I like better. I am also going to try the NY times method using melted butter to see if that makes any difference.

                        1 Reply
                        1. re: Monica

                          Glad you liked them. You only have to wait overnight and they're even good if they don't rest (your poor five year old!). They make a big batch so the second day, I make the dough balls, freeze and put in a ziplock bag so you can have fresh cookies whenever you want. They're REALLY good on the panini press, and ready in 2-3 minutes.

                          The melted butter and brown butter are really good but I prefer the long rest. If I need quick cookies, I can get the melted butter cookies put together before the oven is done preheating.