Great article! I am known for mine-- I perfected my recipe from a Martha Stewart article on cake versus crunchy cookie. My recipe is very similar to the Ghirardelli one but I use two sticks of Kerrygold salted butter, I only use 1/4 cup brown sugar, only a 1/2 tsp baking soda but add 1/2 tsp baking powder which makes the cookie more cakie and buttery! I never measure the chips but pour in enough to have generous chocolate in each one. Sometimes I remember to add sea salt on top but not usually. I also use a small cookie scooper and I bake them for 9 minutes at 350, open and check on them... either leave them for three more minutes and if they are getting brown around the bottom, take them out... or let them bake another 1-2 minutes if not. Then let them cool for 2 minutes on the pan to firm up before going to the wire cooling rack! They never last for more than a 24 hour period at my house!😜
My favorite chocolate chip cookie is at Alexandra's in Gloucester MA ~ They make what I call a 'million dollar cookie' ~ with chocolate chips, coconut, nuts and is the BEST!
I'm enjoying every edition of Palate & Palette, but I have to comment on this one!
Of course we want to know about the world's greatest chocolate chip cookies and why the best are the best! When I discovered Burlingame, CA-chocolate maker Guittard's new Super Cookie Chips a few months ago, using brown rice flour and the outsize, odd-shaped chips made for super-crisp, buttery cookies with molten blobs of gooey chocolate. The size and meltiness of the chips barely saved a second batch that I made using gluten-free AP flour. No buttery taste, though, which was disappointing. As for those chips: https://www.guittard.com/our-chocolate/detail/super-cookie-chocolate-chips.
I must admit that I rely on Nestle's and the recipe on the bag. I admire Bethany's research! I think I will have to up my game and try one of your recipes. Sometimes mine are not as chewy as I would like. I read somewhere that they should be cooled on a brown paper bag, but have not tested that out. Thanks for the links.
Great article! I am known for mine-- I perfected my recipe from a Martha Stewart article on cake versus crunchy cookie. My recipe is very similar to the Ghirardelli one but I use two sticks of Kerrygold salted butter, I only use 1/4 cup brown sugar, only a 1/2 tsp baking soda but add 1/2 tsp baking powder which makes the cookie more cakie and buttery! I never measure the chips but pour in enough to have generous chocolate in each one. Sometimes I remember to add sea salt on top but not usually. I also use a small cookie scooper and I bake them for 9 minutes at 350, open and check on them... either leave them for three more minutes and if they are getting brown around the bottom, take them out... or let them bake another 1-2 minutes if not. Then let them cool for 2 minutes on the pan to firm up before going to the wire cooling rack! They never last for more than a 24 hour period at my house!😜
My favorite chocolate chip cookie is at Alexandra's in Gloucester MA ~ They make what I call a 'million dollar cookie' ~ with chocolate chips, coconut, nuts and is the BEST!
I'm enjoying every edition of Palate & Palette, but I have to comment on this one!
Of course we want to know about the world's greatest chocolate chip cookies and why the best are the best! When I discovered Burlingame, CA-chocolate maker Guittard's new Super Cookie Chips a few months ago, using brown rice flour and the outsize, odd-shaped chips made for super-crisp, buttery cookies with molten blobs of gooey chocolate. The size and meltiness of the chips barely saved a second batch that I made using gluten-free AP flour. No buttery taste, though, which was disappointing. As for those chips: https://www.guittard.com/our-chocolate/detail/super-cookie-chocolate-chips.
This article made me hungry! I like thin cookies that are slightly chewy on the inside and crispy on the outside. 🤤
I must admit that I rely on Nestle's and the recipe on the bag. I admire Bethany's research! I think I will have to up my game and try one of your recipes. Sometimes mine are not as chewy as I would like. I read somewhere that they should be cooled on a brown paper bag, but have not tested that out. Thanks for the links.