I have definitely noticed that the cookies improve as the dough ages in the freezer. If the dough is quite sticky, add more flour a tablespoon at a time until a soft, tacky dough forms. It's optional to toast the marshmallow fluff topping with a blow torch, but it gives the cake that ~toasty s'mores flavor~. I plan to be a frequent flyer on your website in future! I even added 2Tbsp more flour after the first two batches came out so flat and greasy. Any suggestions to sub out the egg? Thanks! (by the way, thanks so much for making it simple and including grams and oz and cups as well as Centigrade–I did not have to go to my conversion tables and was so happy about that!). Beat on high for 10 to 15 minutes with an electric hand mixer until a fluffy mousse comes together. I have df chocolate chunks and df margarine sticks, so we’ll see how it turns out-wish me luck :). Save big with hundreds of free printable coupons & manufacturer grocery coupons from Coupons.com. so,i feit i should give him a try.i contacted him and he toid me what to do and i did it then he did a (love spell)for me. Thank you! (Our new kitchen was just completed LAST NIGHT and this is totally going to be the first recipe I make…). Except I (accidentally) used unsweeted chocolate chunks instead of semisweet, oops! Suffice it to say that my family long ago declared these the *only* chocolate chip cookies that I should ever bother to bake again, ever. chopped chocolate. I’m reading your site on my iphone and each time I switch to a different page I get a pop up ad for bagels. So I NEVER comment on anything. The huge chunks of chocolate? They are delicious and I also thought I didn’t need another favorite chocolate chip cookie recipe! Can’t wait to try out this recipe and can only hope it goes as well as it is going for the other commenters! These were SUBLIME!!!! This will be my new go to instead of toll house. I can’t wait to try them with the raw sugar and chocolate chunks. You can make much better gf cookies. I’m trusting your words on this one! of baking soda and added 1 1/2 tsp of flour. I always use Trader Joes Chocolate, for this a mixture of the bittersweet and dark. I will never use another recipe for chocolate chip cookies again. Thank you. these are WONDERFUL. P.S. Anita. The cookies are a good thickness and as mentioned taste fine. And lovely to meet you at the book signing event – I was the cauliflower taco lady. At this point, I brought dark brown sugar and chocolate with me from Amsterdam. Microwave in 30 second intervals, whisking in between, until the chocolate is melted. Then my dough was still crumbly, but would actually stick together. i think the ones that spread were the ones that sat in the bowl longest because the last few i scooped out were pretty soft. Alene — Well, she rubbed my belly so now we have to TOTALLY revisit our baby names list. I used dark choc morsels because it was late on Sunday night when I baked and Himalayan salt because that is what I had. Of late, I’ve used Caramel M&M’s in place of the chocolate and have come to like it better. These recipes look delicious and I can not wait to try them now and Thanks for spreading the good word Deb! I used an equal mix of semi-sweet and bittersweet chocolate chips though but it was still so yummy! I followed the recipe exactly, including the turbinado sugar, used Guittard baking bars (6 oz. Making the cookies 2 days before you need them? Wonderful read! So much yum. I also don’t turn them down (see above: not a monster). :( I’m so disappointed. Love this recipe and now my go-to for quick and perfect cookies every time. :), Hi Deb, 1.5 Years Ago: Apple Slab Pie Any advice, or ideas on where I may have gone wrong? this is officially the first cookie recipe I legit want to run to the kitchen to make. Here’s a formula for making your own brown sugar to give you more of an idea of what I mean. I am in the kitchen whipping these up as we speak…and God bless Trader Joe’s for those Pound Plus bars…YUM! Lately, my favorite chocolate chip cookies have dried cherries and toasted pecans in them but this recipe brought back my appreciation for the more basic form-excellent dough and lots of yummy chocolate. Oh my, they are terrific! I love the idea of salted chocolate chunk cookies—these will be my next batch! Well Deb does it again! Everyone loves a warm chocolate chip cookie right?! Best. Deb – First, thanks so much for the blog. To get a crumbly dough I would have had to add more flour, maybe significantly more. I made these this weekend and did not get any spreading. -I did not have Turbinado sugar so I used extra brown sugar instead I’ve made this same recipe in the US and had them turn out as pictured, nice and thick. Fold in the ½ cup all-purpose flour until combined. It works great for muffins, etc, but for cookies it doesn’t – they turn out dry and cakey, not the deliciously squishy kind I prefer. I was wondering about that but decided not to bc I find gf flour to be even more dry than conventional flour and therefore, needs more liquid. I made these three times in a week, trying to get it as pictured. It was 90 degrees outside. It's the most elegant thing that ever came out of a Pillsbury can. I have been making these consistently since you published the recipe and they are universally loved. Update – these are outstanding!! Jo. I just put the stick of butta on the counter to soften! Just made these and they taste great but they definitely spread more then yours did. ), I am over in England and used “plain flour” instead of all purpose. . You’re right, the dough is basically there to (barely) hold the chocolate chunks together. For anyone interested in the details, you can look at my blog at trustforce.wordpress.com for the March 15, 2015 post. This is our new fave! This just made my weekend so much better! Oh, these look delicious! I made these last night and the dough was super crumbly. Since seeing this suggestion, I’ve used it and never looked back. Absolutely fab. I always have dough in the freezer for fresh cookies on short notice :). Thank you, Deb! Grate the butter on the large holes of a box grater. Ok, I did not think chocolate chip cookies could be perfected but these are amazing. Hello Deb Thank you! These were very tasty cookies. That part of the recipe reminded me of that whole wheat chocolate chip cookie recipe which requires an overnight, but uses cold butter so you can make it on the spot, but then there’s the waiting. When I weighed the flour it was only 1 1/4 cups approximately, with 220 grams. Which I have yet to try. Okay, now that i’ve made these insanely chocolate chunk cookies, do I have to pay a universal penalty somewhere in time? But I have been searching for a new recipe for conveniences sake. Beat 1 pint melted pumpkin ice cream with 1½ cups self-rising flour. These were seriously amazing! Sprinkle with more instant espresso, if you want. i’ve made these tons of times and my dough is never crumbly. This was my son’s first ever cookie, also enjoyed around 18 months, his eyes nearly popped out of his head after his first bite and he was asking for more before he swallowed! I always use chocolate chunks in place of chocolate chips. Deb, as far as spreading goes, it could be an altitude issue. The temperature settings on our oven only adjust for every 25 degrees, so I’d have to bake these at 350. I was skeptical, but boy have these won me over….DIVINE! I make a double batch of my recipe, refrigerate for 24 hours then break it down into approximately 12 logs that I wrap with cling wrap and freeze. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. I found myself marveling at the texture from the turbinado sugar. They have turned out perfectly every time I’ve made them. I tried these cookies for a casual get-together we had this weekend, and they were The Best Cookies I’ve ever made. Catherine — I use unbleached flour, most of the time. Thanks for the great blog Deb-you regularly inspire me to keep cooking! The cookies are definitely different but they’re the best “Passover” cookies you could ask for. In a chocolate frenzy, I accidentally doubled the butter in this recipe, mistaking a half-cup for a half-pound. what is it for? No such problem with Ghirardelli 60% cocoa bars–more expensive than Joe but way, way less than Valrhona. Unroll one 9-oz. There is no way I’d ever be able to wait long enough to let my cookie dough chill overnight, so I’m very glad this new method has none of that ridiculousness! -rather than buying and cutting up a chocolate bar, I used Ghirardelli bittersweet chocolate baking chips (it’s what I had on hand) I’ve made the dangerous discovery that two cookies will bake up just fine in my toaster oven, so there is very little keeping me from a nightly cookie habit. I was looking for a cookie to make today for a little party I was hosting, so I saw this post as a sign I should look no further. It had been a loooong day and I was so tired that I thought twice 1 3/4 cups of flour equaled 2 1/2 cups (the cookies turned out wonderfully still! But my mother had a tweak with an unknown source: she used the same amount of baking powder specified in the Toll House recipe but dissolved it im about 1/4 c. of warm water before adding. They’re both excellent, but different. Thanks for the amazing recipes (I’ve cooked many so will endeavour to write more comments as I go). I’ve never had this happen before and I’m not sure what actually did happen. I’ve read through the majority of the comments and wanted to share what I’ve found re: the spreading issue, as it seems to still be a bit of a mystery: First: make sure your butter is room temperature or colder, especially if your baking space runs warm. Thanks, Deb! i can’t make chocolate chip cookies anymore because i eat them all. We adore Tollhouse cookies–but these were a lovely change of routine. Salted Caramel Chocolate Chip Cookie Bars – with gooey caramel centers, this cookie bar recipe is so delicious, everyone will ask for the recipe. I’ve made them with a mix of choc chips + chunks both times and can confirm it works well :) thanks so much Deb! WooHoo! no lumps of sugar/streaks), STOP the creaming process, and move on with the other ingredients. If not, just a lightweight sea salt, or go easier on it. I’m an American currently living in the UK and have made these from Ashley’s blog on both sides so thought I’d chime in. Regardless, I follow these recipes to the letter, hoping to glean something new. Wow, I just made these and from now on they will be my go-to recipe for cookies! Do you know where else I can grab one? If I don’t flatten my cookie dough after scooping them my cookies always bake in a mound and don’t spread properly. Can’t wait to try these! I LOVE the smell of chocolate chip cookies!! Married to my childhood sweetheart. I finish with flaky salt the second I take them out of the oven. I laughed because yours was the third photo in a row of chocolate chip cookies on my IG feed. Four years ago: Crispy Potato Roast I’ve bookmarked your site and I’m adding your RSS feeds to my Google account.|, made these cookies for my friends and family, and they loved it!!! Extra dough — I know, what’s that?! I just made these cookies, and they are my absolute favorite. I mashed a banana into the rest of the batter and OH MY GOD THE TEXTURE. Thanks for all the inspiration! In general, for me, when swapping in a new flour, I try not to go over a 1/3 to 1/2 swap in the first round, to be safe. Add the sugar, salt, butter, egg, egg yolk, vanilla extract and 2½ cups of the flour. I was pulling a tray of these beauties out of the oven when my contractions first started and my daughter was born seven hours later. They took 11 minutes exactly. and chewy! For starters, anything that is cookie related and also has to do with sea salt and chocolate is going to be something I want more of in my life. I did beat my butter and sugar for close to 5 minutes and it’s warm and humid here today, my cookies weren’t too crumbly and they spread a bit but I had refrigerated them for about 7 hours which I think helped. I’m hoping the frozen lumps of unbaked dough will restrain me until then. I am always on the hunt for the perfect chocolate chip cookie recipe- and these are hands-down my new favorites! yupp. Thank u Deb! These sound amazing! Stephanie — I am not sure I’d use these for a bar cookie, but I have a blondie recipe in the archives that’s fantastically easy and adaptable. It’s awesome to come across a blog every once in a while that isn’t the same unwanted rehashed material. tubes crescent dough onto a work surface. Xx. Initially I was grabbing dough by the rounded tablespoonful and rolling between my palms for an even, dense ball. Outstanding! However my last 2 attempts, my cookies look like mounds. Thank-you for the recipe! I’ve done both, when I refrigerate before scooping, I let the dough warm just enough so I can scoop without breaking the scoop, usually 15 minutes or so. Then again, ovens work via indirect heat, yes? It’s really irritating and I love to read your recipes to relax usually – this is very off putting! There can never be too many chocolate chip cookie recipes. Do you ever refrigerate your dough and bake later? Sign up for the BuzzFeed Food newsletter. Also used a mix of dark and milk chocolate. Eleven blessed minutes later, out they came just as PERFECT as ever! New here? But….I’m off tomorrow! I expected “bam!” regarding the taste. These look fantastic, I can’t wait to make them! I meant to mention this; just in case anyone who baked them tonight thought theirs looked a little puffier. I used TJ’s chocolate chunks and they worked great. is centainly the best spell caster online,and his resuit is 100% guarantee. Somewhere between cookies, cake and scones, ugh, dry. No other choc-chip cookie can compare; go make these now! Im a believer. Delicious! I didn’t have the right mix of sugars, so I did 100% “vegan” granulated sugar mixed with 2 tbsp molasses (I weighed the molasses first then added the sugar to get to the total 215g of molasses plus sugar). These are the household favorite…. I’ve found that molasses adds an extra dimension of smokiness to baked goods that brown sugar does not. live long to help his children in time of trouble,if you are here and you need help on how to get your ex back or how to promote your business to the next level , 2 tablespoons (25 grams) granulated sugar :) ). Made these and am embarrassed to say they disappeared the same night. Took her minutes. Even better than those from Levain. Jen — Yes, you can, but I do find it helps to add a spoonful of water to compensate for the volume loss when you brown butter. Thanks. I can’t think of a reason to make any other chocolate chip cookie recipe. No problem in that department! I would like to go on record as stating that I was not in the market for a new chocolate chip cookie recipe. Didn’t happen this time. Just a heads up in case anyone else doesn’t want to chop. Great recipe, crumbly batter as u said and I did have to use my hands to stick the chocolate chunks in when forming the batter in mounds, but they baked beautifully. So my question is this:if you had put the NY Times cookie in direct cookie bake-off against this recipe, which would win? Ok, I made these last weekend instead of desert for a dinner party. Guittard was on sale at Whole Foods and 6oz (not 8, actually, because I didn’t want to open a second package) of semisweet was perfect for this batch. Even when I am suppose to be doing work for graduate school, I can easily procrastinate with you blog and bake instead. Bake in a 400º F oven, until the pastry is golden brown and flaky and the pears are tender, 40 to 50 minutes. I made them larger than I usually do and I like the larger size for having the chewy center, crispier outside. Everything tastes better homemade! I also put the dough back into the fridge in between baking batches. So I have this cookbook out from the library right now and had been eyeing this recipe, but haven’t yet done it for two reasons: 1. – Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt But it bothers me that the dough was so different than what others are getting. I have always felt that the chief virtue of the basic Tollhouse recipe was the difference between the simplicity of their preparation and the big payoff, and have always experienced immense fatigue when I encounter a set of long, detailed instructions for making them that don’t seem to effect much difference in the end anyway. they are not my go-to cookie, but they are good! The dough will look crumbly at this point. I confess my kid uses them more often for Play-Doh these days (fancy foodie kid). Nice and thick. Everything you wrote was spot on for me right down to the crunch from the raw sugar. These cookies look great, but I am Gluten Intolerant so I changed the out flower so I could try making them. I followed the recipe precisely and had a very traditional dough, not at all crumbly. Deb– My 11 year olds chopped the chocolate bars so we got some big chunks and some slivers but the overall result is amazing. But every time I try it, I end up with a pile of melted butter. Steve R., Mai and others that asked for a NYTimes cookie comparison — You’re done your research! my work colleague found a sample a form copy here http://goo.gl/P3GNTN. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Is there any way to stop the constant pop up ads on your site? Now, I don’t know if it was the rest/freezing time or the fact that I baked them at 375 (for about 10 min), but they were soooo much better than their earlier counterparts. And brought back 6 boxes as gifts. semi-sweet and 2 oz. I also find the softened butter to be an impediment to chocolate chip cookies when a craving strikes. Salted Chocolate – DELISH! It prevents over mixing. I did use the chocolate bar from Trader Joe’s. Note regarding cookies that are spreading too much… King Arthur Flour had a blog post stating that an easy solution is to lower the baking temperature by 25 degrees, and increase the baking time. I’m no baker, but this recipe was easy to follow and yielded the most delish cookie ever. I use either Ghirardelli 60% cacao large chips or I use Trader Joe’s chocolate chunks, which are pretty large. Details and ticket sales over here. Hey Deb, I was one that had a huge spreading issue. It want help me get my FNP but it helps with my stress. Plus, once you’ve thoroughly mixed it in, then the flour gently, it’s impossible to imagine that it wouldn’t be distributed well by then. Mmm! I used a whiskey vanilla and it adds just the perfect “What the heck is so special about these?” element. xx. My husband could not stop eating them. The first time I made them as written, with the exception of the turbinado sugar. Absolute perfection. Would be interested in your thoughts. I made these today and you’ve solved my high altitude problem! I know. TIME. Thank you so much. That's all you need to know. Should I have chilled longer? Totally utterly delicious. Thanks! Game changed. Luv your Blog, -DB. Then I add diced butter to it and beat it while scraping it. Woo Hoo! It’s delicious! It’s awesome. Quick question though – any salted cookies I’ve ever made have called for the salt right after they come out of the oven – won’t sprinkling it on before baking cause it to dissolve into the dough in the heat?! They remind me of those Keebler Magic Middles cookies in concept, because you really do get something of a cookie shell with melty chocolate inside. I’m wondering what’s up with this. The first time they took forever to bake and then just weren’t good, the second time they took forever, were hard by the time they looked dark enough and they had a weird texture. My name is sofia thomas i am from wales here in US,i contacted a spell caster to help me make my boyfriend propose to me and i was not happy i contacted him . Hello rona nageles . You are excused. I was skeptical of the tiny size, but these cookies are so rich and chocolately, it felt indulgent to have even one (and then two!). Adele — I do scrape in all of the shards, but I do my best to make as few as possible. All the cookies were gone in one hour. 2 tablespoons (25 grams) granulated sugar – diet will wait one more day. can apple pie filling, and then use the remainder to top the cream cheese. For Abby at 181: It looks like Deb halved the whole recipe, so there’s less of each ingredient, not just the butter;-) HTH! Secondly, I made a double batch of these to put out at my house showings. Mixers aren’t needed at all for almost any cookie dough :). Heavenly, divine, outstanding! My go-to recipe is the jacques torres recipe, however it is a lot of work and prep. Or more like blondies? Because they’re huge and I’m a big proponent of humble portion sizes, we always split them, if not quarter them. Having the measurements in grams is invaluable. I just used packaged chocolate chips, and they worked out fine. It’s on sale at Amazon right now for quite a good price (http://www.amazon.com/KitchenAid-KHM926CA-9-Speed-Digital-Accessories/dp/B00CT9Y6J6). I did not add the coarse sugar because I didn’t have it but I will try it in my next batch. I make a batch, roll the dough into balls and then freeze them until ready to use. Sounds crazy but try grating your butter before assembling the rest of your ingredients. I think it’s some magic ingredient that keeps the cookie chewy.
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