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chocolate chip cookies

c
christinagoodwin Dec 9, 2013 01:27 PM

so i made chocolate chip cookies the other day and here's a photo of them - https://scontent-b-iad.xx.fbcdn.net/hphotos-frc3/1466258_546138738807984_1921595687_n.jpg I know that taste is the most important thing and they taste amazing, but how do you make cookies that look like this? http://www.nist.gov/pml/wmd/metric/im... when i make them you can't see the chocolate chips. do you have to add the chocolate chips on top after they bake?

  1. chefj Dec 11, 2013 05:46 PM

    I did not know that NIST (National Institute for Standards and Technology) had standards for Chocolate Chip Cookies!

    1. davis_sq_pro Dec 11, 2013 04:29 PM

      Your cookies look perfect as-is in my humble opinion.

      1. r
        RogueFoodie Dec 11, 2013 03:42 PM

        I'm going on a tangent, but try cutting up big blocks/slabs of chocolate. With that uneven cutting, sometimes you get a huge bite of hard chocolate and othertimes you get gooey, lacy chocolate.

        1. v
          vttp926 Dec 11, 2013 03:35 PM

          I have certainly pressed in chocolate chips and additions to cookie on the top to make it look pretty. I think that may help somewhat.

          1. Jpan99 Dec 11, 2013 06:59 AM

            Your cookies look like my cookies, delicious! Yes, food photography may have something to do with it, or the techniques listed here. But I'm not a fan of "beautiful" cookies. It's like giving cookies a makeover because they are ugly. Beauty is in the eye of the beholder! ;-)

            1. LaureltQ Dec 9, 2013 03:09 PM

              When I make chocolate chip cookies, I melt the butter instead of creaming it, and as a result, the dough does not cling to my chocolate chips, so they are visible on the top of the cookies.

              1. greygarious Dec 9, 2013 02:24 PM

                I see this is your first Chowhound post - welcome. I suggest you use the method Cook's Illustrated/America's Test Kitchen recommends, which is to roll your cookies into a ball in your hand, then use your fingernails to stab into the surface as you pull the ball apart into two half-spheres, which will have ragged, craggy surfaces. Hold one half in each hand, craggy side up. Then smush them together so that if you looked from the top, instead of an O you'd see two capital D's meeting on the vertical straight side. Place craggy side up on the cookie sheet, and bake. There's probably a youtube video showing how this is done, if you look for it, and there's also a discussion of the method somewhere on this board - you can search for it via the box at the top right corner of this page.

                3 Replies
                1. re: greygarious
                  chowser Dec 11, 2013 06:32 AM

                  This is my favorite method, too, and you do get that "perfect" chocolate chip look w/ craggy top and chips on top. I couldn't find a video but there are pictures here that help. It's easy to do, hard to describe.

                  http://heatherhomemade.com/2012/07/th...

                  1. re: greygarious
                    m
                    momnivore Dec 11, 2013 08:42 AM

                    I second this technique. The cookies turn out beautiful and also delicious and chewy. Browneyedbaker has a little thing on it too: http://www.browneyedbaker.com/2008/06...

                    1. re: momnivore
                      greygarious Dec 11, 2013 02:54 PM

                      Thanks, chowser and momnivore. One picture certainly IS worth more than the jumble of words it took to (perhaps inadequately) describe the method!

                  2. monavano Dec 9, 2013 01:59 PM

                    Your cookies look great. Realize that food photography can be highly manipulated.
                    I've switched to using semi sweet chocolate chunks and they have more visual appeal.

                    1. a
                      Alan408 Dec 9, 2013 01:42 PM

                      I was not able to view the nist picture. I thought your cookies looked great!

                      When I roll the dough into a 2" cylinder and slice the cookies I get visable chocolate

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