Cooking What I Want

The Perfect Chocolate Chip Cookie

By • January 1, 2014 • 96 Comments

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When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them.

Today: A cookie with the perfect combination of fat, flavor, and comfort. Who needs detox? 
 Chocolate Chip Cookies from Food52

Year round, my freezer is a treasure trove of sweet treats. Often, when friends come over, they walk right past me, head into the kitchen, and start foraging around until ahhhh yes they find what they’re looking for: chocolate chip cookies. They take a huge bite and sigh out a thing or two from this list:

They’re intoxicating.
Can I live at your house? In your freezer? With those cookies?
They’re perfect.
They need ice cream.
They’re so you.
They make me happy.
OMFG.
They are the reason I come over to your house.
I’ll trade you some for a bottle of gin.
Can I have another?

(Full disclosure: There are a few dissenters who think my cookies are too big, overly packed with chocolate chips, and that I should be drawn and quartered for using nuts.)

Chocolate Chip Cookies from Food52

As a child, I would watch my mom cream the butter, pack down the brown sugar, meditatively scrape the dough off the sides of the mixing bowl. She would meticulously portion out the first two trays of cookies, slide them into the oven, and then dive in for her first taste of dough. All manner of composure would drop away as she fell into an altered state of cookie-dough-eating bliss. All I wanted was to have what she was having. To make what she was making. So she taught me to sift the flour, carefully pour the vanilla extract (never over the mixing bowl!), and follow the directions (with a few of her special tweaks) on the back of the Toll House bag. And now, 40 or so years down the road, a thousand cookie batches later, I have my own recipe, one that has shifted and aged, along with me, and I like to think it has settled into some sort of a lovely middle-aged kickassedness.

In case you’re a Toll House Cookie junkie, let me talk you through how I stray from the classic. Some of my changes are very straightforward: a touch less flour, more brown sugar, less white sugar, extra vanilla, and more nuts (finely chopped). And I really crank up the amount, size, and intensity of the chocolate chips by using a combination of both big and little morsels, half bittersweet and half semisweet.

I have a trick that helps prevent over-mixing. I add the sifted dry ingredients in four batches. When the fourth batch is only partially mixed in, I toss in the nuts and chocolate chips, using the paddle to mix it all together. The nuts and chips get a bit crushed, resulting in a more even distribution of the goodies. This is a good thing.

Chocolate Chip Cookies from Food52

I would argue that the most important modification I’ve made to this recipe is cooking time. Sort of like when you want rare lamb chops but you have to be be brave and take them off the heat early because they will continue to cook. Same deal with these cookies; you must take them out of the oven when they’re still raw in the center. People will tell you you’re crazy. Ignore them. This way you will have a gooey interior and a crispy outer border. Dreamy.

If you’re saving some dough, scoop it into balls using an ice cream scoop, place them on a sheet pan, and freeze. Once firm, transfer the balls to a Ziploc bag. You can bake them off anytime, even when they’re frozen solid. Maybe one cookie at a time to enjoy with red wine late at night while watching “Homeland.” Or all at once for a pile of ice cream sandwiches. Keep your freezer filled with chocolate chip cookie dough. Because you never know.

It’s a basic enough recipe for any man, woman, or child to successfully execute. So start with my guidelines, adjust it over time, and let it evolve into your very own perfect recipe. 

Chocolate Chip Cookies from Food52  

Chocolate Chip Cookies 

Makes 24 cookies (2 ounces each)

2 1/8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups regular semisweet chocolate chips
1 cup large bittersweet chocolate chips
1 1/2 cups walnuts, finely chopped
1 cup (2 sticks) unsalted butter, room temperature
1 cup light or dark brown sugar, tightly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract 

See the full recipe (and save it and print it) here. 

Photos by Phyllis Grant 

Jump to Comments (96)

Comments (96)

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5 days ago Sandy Crossley

I've used butter flavored Crisco instead of butter and they still come out really good. And I agree on the cook time. I pull mine out leave on baking sheet and when they settle I'm in cookie heaven. So delicious.

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about 1 month ago Sharon

I never measure vanilla, I just pour from the bottle of "real" vanilla. Seems like a lot of chocolate, but I'm willing to try the big chunks, too. And the less white sugar, the better. Freezing is the best idea, yet, and then not even having to thaw. Thank you for this great post, Phyllis.

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about 1 month ago Phyllis Grant

Sharon, I also never measure vanilla. But I had to in order to write the recipe. Honestly, sometimes I put in even more than the 2 teaspoons. And I agree that it's a lot of chocolate. These cookies are very rich. Very intense.

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about 1 month ago thebirdie

Is this chewy?

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about 1 month ago Phyllis Grant

They're quite gooey in the center. Crisp along the edges. I wouldn't say that they're chewy.

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about 1 month ago thebirdie

Thank you!

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about 1 month ago Veranda

<<<------- as you can see I am the original cookie monster I will be trying this recipe asap! Thanks for this post!

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about 1 month ago Charlynn Shanny

Toll House chocolate chips use artificial vanilla

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about 1 month ago Marie Phipps

I have been making these for quite awhile now. It is a fabulous cookie

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about 1 month ago Phyllis Grant

Marie, that's so great to hear!

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2 months ago Phyllis Grant

They're made by a company called Guittard. I buy them at many markets throughout the Bay Area, including Whole Foods. You can also order them online from all kinds of places. Let me know if you can't find them. Happy to help.

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2 months ago Kimberly Leonard

Can't wait to try this recipe! Can you please tell me where do you get the over sized chocolate chips? Thank you!

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2 months ago Bobby Land

These are amazing.

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5 months ago Camilla

I'd love to make this, but I have no idea how to translate 2 1/8 cups to grams...

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4 months ago emliza

Here is an online converter http://www.traditionaloven...

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9 months ago Missy Sullivan

Instead of walnuts I use toffe chips. Theyamp up the chewy/crispy factor nicely.

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11 months ago mbj913

i normally use the times recipe or bouchon, but i tried yours last night and liked it very well. my mother is now claiming yours is the best. i used half whole wheat flour as i like the flavor it adds to cookies.

also: i say bake them off and never worked in a kitchen.

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11 months ago Douglas

Would like to see this using weights instead of volume measures.

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11 months ago Robin Gomez

Heaven...pure and simple! I've made 3 batches of these so far and my husband is always begging me to make more! I grind the walnuts in a coffee grinder because I hate chopping most anything (I'm slow). Perfect and delish in every way! Thank you! This is my new go to chocolate chip cookie recipe :)

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11 months ago Ashley-Marie

Phyllis, I too am chastised by a few people for making cookies and muffins with too much chocolate / chocolate chips that are too big. More for me, I say, more for me.

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11 months ago Nicola Galloway | Homegrown Kitchen

I love the double chocolate chip addition, I can imagine these taste amazing. I also like adding oat flour to chocolate chip cookies for a nice chewy crumb. Thanks for sharing :)

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11 months ago JMT

I have to say that this is now my go-to recipe for chocolate chip cookies! Have made two batches now. I used a 1/4 measuring cup leveled for each cookie placed on the sheet in ball form . Baking for 10 minutes exactly works with my oven. I took some to work and one of my coworkers said, "Oh, I'm just going to eat a half and save the rest for later with coffee." She went back to it and broke off another piece. Then went back again and said, "OMG, it's addicting and I just have to eat the whole thing!" It's just one of those kind of cookies despite the size!

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11 months ago JMT

Oh, and with the 1/4 size, you bake only 6 cookies at a time on the sheet, which is fine!

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11 months ago JMT

1/4 cup size, that is....

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11 months ago lisa volpe hachey

Melt the butter, people. And use great chocolate!

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11 months ago myburns

By the way…I couldn't stop thinking about these until I made them. These are freaking awesome! I love the textures and the flavor kicks ass. Bravo dashandbella!

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11 months ago Jilly

I made these but cut the butter a little and replaced it with some peanut butter. Fab! Will be keeping this recipe:) Also, I must say I'm impressed with how graciously you deal with comments from haters, Bravo!

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11 months ago Phyllis Grant

love the peanut butter idea. and thanks for your kind words. means a lot.

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11 months ago md22mdrx

My best "chocolate chip cookie" recipe included making a habanero & ghost pepper compound butter to use in the batter. We then melted down white chocolate and added sriracha and a hot sauce called "a$$ reaper". This broke the chocolate, but we saved it by tempering an egg into it. We zigzagged it over parchment and froze it, then broke it up for the chips.

Gave it to unsuspecting family members at Christmas. It was hilarious. My brother then took the rest to college to further the mayhem!

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11 months ago Deborah Adele

I hate when chefs say "bake them OFF" or "cook them off"....it's so arrogant and unnecessary to add the word off.

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11 months ago Phyllis Grant

we all say that around here. even my 6-year-old. it's just part of our baking language. a holdover from my kitchen days.

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11 months ago LB144

My mother had a recipe for cookies that I used to love. Sadly when as an adult I asked her about it she insisted she didn't remember every making anything like it. As I remember the cookies were very flat, golden yellow rather than tan, and may have had honey as an ingredient. I guess one of the reasons I liked them was because they were so flat, as a growing boy, I could see which ones had the most chips in them. if anyone knows of a recipe I would like very to be able to re-live this part of my childhood.
Aside: I found the comments about rare lamb chops interesting because it seems most people like lamb overcooked. I think the reason some people don't like lamb is that it's always a least medium.

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11 months ago Phyllis Grant

let me know if you ever find that cookie recipe. would love to try it.

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11 months ago Sietske van Schaik

The key to fantastic chocolate chip cookies is a hefty scoop of Nutella. *laugh*

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11 months ago Phyllis Grant

hell yes to nutella

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11 months ago Lisa Houston

I think the best recipe is nestles tall house
sometimes i add a little exrta salt to the cookie dough.

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11 months ago Shawn

Made these last night and was disappointed by the lack of flavor in the dough. They definitely need a full teaspoon of salt!

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11 months ago Phyllis Grant

you would probably love these cookies sprinkled with maldon sea salt. i keep meaning to try that.

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11 months ago Shawn

I did exactly that after they were baked and it made a big difference! Still, I'm curious as to why the salt in the recipe is so low considering that every other CCC recipe I've seen uses a full teaspoon.

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11 months ago Phyllis Grant

it's crazy to admit but in many ways it's just a habit for me to always cut the salt in half. it's what my mother taught me! but i say you should play and increase the salt up to 3/4 of a teaspoon. or maybe even a full teaspoon. let me know! and next time, i'll do the same thing. it's the ever-shifiting cookie recipe.

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11 months ago Stewart

NOT!!! 1 star!
Followed the recipe. All the cookie tastes like is chocolate and nuts. The batter flavor is almost completely lost. If that's your pleasure, why not just make a chocolate cookie with nuts? I've yet to meet a chocolate chip recipe that beats the ballance of Nestle's Tollhouse. But I'll try Dana's old Nestle's recipe (below). --- Here's a trick, though. If you want your tollhouse cookie to have a refreshing edge on a hot day, eat them frozen! The only problem with this is, unlike warm cookies (where the rich flavor requires milk and only eating a few), you can't get enough. You can eat 5, 10, or more in a row, and your tastebuds still want more.

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11 months ago Phyllis Grant

yes! i love eating frozen cookies.

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11 months ago Amy

I made these cookies last night. The only thing I DIDN'T do was add bittersweet chips or walnuts. I just increased the semi-sweet chips. OMG! The BEST cookies I have ever made! I have been on the hunt for years for the best chocolate chip cookie recipe. I finally found it! I brought these into work and got compliments ALL day! Thanks for posting this recipe ?

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11 months ago Phyllis Grant

how lovely.

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11 months ago Dana

The nestle toll house cookie recipe on the back of the bag from the 60's had 1 cup brown sugar and 1/2 cup white sugar. I have always made them that way. I also have used 2 teaspoons of vanilla in my recipe for 30 years.

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11 months ago Phyllis Grant

i had no idea. i wonder why the recipe was changed from back then.

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11 months ago Brandon

If you are worried about over mixing don't use a mixer. I've been making Cookies for 30 years and use nothing more than a bowl and wooden spoon.

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11 months ago Laura

Please try this one from Cook's Illustrated----the butter is browned first in a stainless steel skillet (so you can see the bits turning golden to light copper brown). It also incorporates some of the changes you have made, specifically regarding the dark brown sugar.
Perfect Chocolate Chip Cookies

Published May 1, 2009. From Cook's Illustrated

Why this recipe works:

Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewiness we were looking for. Cutting back on the flour and eliminating an egg white also improved texture and brought the brown sugar flavor to the fore. To give our chocolate chip cookie recipe the crisp edges and toffee flavor we wanted, we let the sugar dissolve in the batter for 10 minutes, then baked the cookies at a high temperature so the edges darkened while the centers stayed soft.
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Perfect Chocolate Chip Cookies
We set out to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor.

Watch the Video
Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.
Ingredients

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

For High-Altitude Baking: Problem: Cookies spread too much in the oven. Solution: Use less sugar. Increase the oven temperature and decrease the baking time. Problem: Cookies are too dry. Solution: Add an extra egg or yolk.

Technique
Measure It Right

Even a tablespoon too much or too little flour can have an impact on cookies. Here's how to measure accurately.

PREFERRED: WEIGH FLOURFor the greatest accuracy, weigh flour before using it. Put a bowl on a scale, hit the "tare" button to set the scale to zero, and scoop the flour into the bowl.

SECOND-BEST: DIP AND SWEEPDip a dry measuring cup into the flour, sweeping away excess flour with a flat edge. This method yields more accurate results than spooning flour into a measuring cup.
Recipe Testing
Creating a New Classic

Here's how we improved on the Toll House classic to create an even better cookie.

TOLL HOUSE RECIPE: Equal Amounts Brown and White Sugar

A 1-1 ratio of brown to white sugar creates a cookie that's neither crisp nor chewy.

OUR RECIPE: More Brown Sugar

Using more brown sugar than white makes for a chewier cookie.

TOLL HOUSE RECIPE: Creamed Solid Butter
Creaming butter creates a cakier texture in cookies.

OUR RECIPE: Browned, Melted Butter
Melting butter contributes to chewiness; browning it enhances flavor.

TOLL HOUSE RECIPE: 2 Whole Eggs
Whole eggs contribute to a drier texture.

OUR RECIPE: 1 Whole Egg, 1 Yolk
Eliminating one egg white also boosts chewiness.

TOLL HOUSE RECIPE: Beat and Bake
Baking the dough immediately after mixing doesn't allow the sugar to dissolve as fully as possible.

OUR RECIPE: Whisk and Wait

Whisking sugar into the liquid ingredients and then waiting 10 minutes allows more of it to dissolve, setting up better flavor and texture.

TOLL HOUSE RECIPE: Less Dough
The smaller the cookie, the more uniform its texture.

OUR RECIPE: More Dough
Three tablespoons of dough per cookie increases its crisp-chewy contrast.
Recipe Testing
Don't Bake in Batches

Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking.

TOP RACK

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11 months ago Phyllis Grant

yes. i really want to try the melted/brown butter method. and i love the breakdown at the end of all the ways they differ from the toll house recipe. fascinating about the eggs. and i've also found that it's key to do one tray at a time. and big scoops of dough. thanks!

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11 months ago Cherilyn Hannen

chocolate chip cookies...mmmm!!!!!!!!

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11 months ago Lisa Houston

Pour me a glass of milk.

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11 months ago Cora

I have never baked frozen CCC dough. How long and what temp? I always use a large fruit baller and people say how do you get them to be the same size... I also freeze them AFTER or they will be gone in a few hours. One more thing I use Hershey's Special Dark because I have terrible nut/peanut allergies and to the best of my knowledge these are the only CC I can use.

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11 months ago Sharon House

The ultimate chocolate chip cookie is the one I found a couple of years ago. 1 stick of softened margarine, 1 stick of softened butter, 1 small box instant vanilla pudding, semi sweet chocolate chips and milk chocolate chips are what makes this the best cookie recipe ever. Of course there's eggs,vanilla, sugar, flour, baking soda, brown sugar and granulated sugar too.

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11 months ago chris

How can I adjust this recipe for high altitude?

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11 months ago Peggy Gartman

I have 4 little tweaks to make great cc cookies.
1. Always use fresh ingredients.
2. Sweet cream butter
3. 3x the vanilla
4. (and this has been mentioned previously) Chill the dough for a couple hours before you bake the cookies.

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11 months ago KellyDC

For #2, you mean unsalted butter, correct? (Sweet cream butter can be salted or unsalted)

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11 months ago JP

People rave about my "break and bake" cookies! I always tell them the secret is to take them out of the oven when the middle is still raw.

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12 months ago Sandra Jayne

Chill your dough overnight, straight from cooler to oven, anything less will make flat cookies.
Sincerely, Sandra chef/owner www.facebook.com/FourKingscafe...

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12 months ago lisa volpe hachey

Melted, cooled butter is my secret for a perfect chocolate chip cookie. Ghiradelli and Guittard are the only chips I use. I bake for a living - believe me!

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12 months ago paulette

KellyDC, It's a recipe that I got from a friend 45 years ago and it called for shortning. Never even tried butter or half and half. The recipe also calls for oatmeal which I've done too but they still turn out flat and crispy.

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12 months ago maggie mae

I always make my CCC's with 1/2 butter and 1/2 shortening--makes cookies that are not too flat or too puffy --just right!!

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12 months ago jan voris

I have the same flat issues with recipes. Because I live at a high altitude, I Always add more flour. To the typical toll house recipe I add 1/2 cup more flour. Also using 1/2 butter and 1/2 shortening sometimes helps. But since yours is all shortening, not sure what's going on. Also, I find that bakers that tap down their flour measure (the incorrect way) have better results than bakers that lightly spoon then level off (the correct way) so I conclude that more flour usually works. I would love to try these but I'm not convinced they are for higher altitude.

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12 months ago paulette

I have a recipe very similar to this one that I have used for years. The past few times I've made them they end up very crispy and flat. No butter in recipe just shortning. These cookies are my husbands favorite and he loves them anyway. What am I doing wrong all of a sudden?

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12 months ago tastysweet

I love crispy edges and flat ccc. Perfect. Don't care for those puffy ccc.

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12 months ago KellyDC

Just curious...why do you replace the butter with shortening?

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12 months ago franki

An old timer, EXCELLENT baker, cook, etc. once told me (and I use to this day)one always adds just a "fairy dust" of cinnamon to...EVERYTHING. franki

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12 months ago tastysweet

Weird, I was just thinking of trying that, when I was adding cinnamon to my oatmeal this morning. And then I opened my mail to see your suggestion. I do add cinnamon to a lot of my cooking. Thanks for your idea.

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12 months ago Phyllis Grant

i'll try the fairy dust of cinnamon. i love that!

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12 months ago Vivian Henoch

Bittersweet! A good idea. I'm always tweaking the Tollhouse recipe… but this one looks like a keeper.

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11 months ago Amy

This recipe is DEFINITELY a keeper! I have been tweaking the Tollhouse recipe as well for so long, and I made this recipe last night. This IS the BEST choc chip cookies recipe hands down! I even brought them into work and got compliments ALL day ?

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12 months ago Rachel

I am in the UK, we don't have semi sweet and bittersweet chocolate chips. What percentage cocoa are they? Have only seen dark and milk and am not sure what percentage of cocoa the dark ones are. I often chop up a bar of chocolate instead.

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12 months ago MRubenzahl

In the US, there are no regulations governing the use of the terms bittersweet, semisweet, and dark. Bittersweet is generally lower sugar than semisweet but not necessarily. 60-70% cocoa is a pretty good range.

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12 months ago KellyDC

Go ahead and mix in some milk chocolate chips. I've done that too, and it's great.

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12 months ago Phyllis Grant

so true.

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11 months ago DTM

Hi Rachel, I'm American, living in the UK. "Bittersweet" is an American term that equates to dark chocolate, say 70% cocoa. "Semi-sweet" is perhaps a bit lower in cocoa content,say 30-40%. Loads of options in the UK as we have fabulous chocolate.

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12 months ago KellyDC

I've been modifying the Tollhouse recipe for years, so I second the use of two types of chocolate (but Ghirardelli 60% MUST be one of them) as well as increasing the ratio of brown:white sugar. Also try (1) browning the butter first, and (2) sprinkling the unbaked cookies with Maldon. Tollhouse for Grownups.

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12 months ago Phyllis Grant

love the browning butter idea. how does this impact the shape of the cookie? and yes to maldon. awesome.

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12 months ago KellyDC

It doesn't affect the shape...if you chill the dough after (which is not something I've normally done but I have a 9-month old baby at home, so baking now has to happen in stages). If you don't want to do that, you can probably add the eggs cold (vs room temp) to get a little chill back in the dough before adding the flour mixture.

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12 months ago 2bikegirl

The Guittard chocolate wafers are $24/lb on amazon--is there a better place to buy them?

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12 months ago Kaja1105

I found a couple of one-pound boxes in TJ Maxx for $7.99 apiece, but that was the only time I've seen them there.

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12 months ago shelley horn

try world market for the larger choc chips.

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12 months ago shelbsyd

I have to make these! My Husband would LOVE them!!!

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11 months ago Amy

I made them for my husband last night and he LOVED them! =)

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12 months ago MRubenzahl

Want.

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12 months ago Suzanne Rogers Buckles

Where does one find such large choc chips???

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12 months ago MRubenzahl

I suggest Ghiradelli 60% cocoa chips. Unlike most other brands, they don't add harder fats (which help form perky chips) and their chips are consequently flatter and bigger. I don't know if that's what she used here but it looks like it might be.

Me

12 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Alternatively, you could hand-chop a block of chocolate. It wouldn't be quite the same, but it may come close.

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12 months ago Phyllis Grant

I use Guittard chocolate wafers. And yes, you can chop up a block of chocolate but I've found the texture to be a little funky. Not smooth. But flavorwise it still works.

Awesome!!!

12 months ago froggie

OMFG. if i was there, i know i would so say that. and, i have this semi-ok bottle of chianti, that came from a client as an xmas gift...so, a trade? or, maybe i should have a go and see if i don't wreck em, first. btw...where to find LARGE/BIGGIE choc chips? this is a wonnnnderful place, btw. "-)

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12 months ago Brette Warshaw

I love the Ghirardelli 60% dark chocolate chips -- they're big. Or if you want to go crazy you can get the Valhrona feves.

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12 months ago tastysweet

That's what I use(dark chocolate). I combine the Ghirardelli recipe and the Nestle's recipe. Mainly because they vary in cooking temperature and ingredient amounts. The dark choc. chunks, I use whole bag and then about 1/2c regular Nestles chips. But most times only use the dark chips. I use 1 Tsp. vanilla and 1/2 Tsp. Coffee liquor, 3/4 Tsp. Salt. Other ingredients the same. I start them out @375°
for 7 min. and 350° for 2 minutes. Then when all cooled, I freeze them. I take out what we want and I love mine frozen and my husband like to microwave his. i think I will have to make these very soon now after reading about my favorite cookie.

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12 months ago tastysweet

Oh, no nuts for us.

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12 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

You can omit them from this recipe and they'll still be great!

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12 months ago Brette Warshaw

I need these. Sans nuts.

Me

12 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Office this week?

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11 months ago Amy

Make 'em! They're totally worth it! I made them last night and went right to Heaven!