I have a question about the recipe "Chubby Chewy Chocolate Chip Cookies" from mrslarkin.
Barbara is a trusted source on General Cooking.
I don't know what you mean by standard ratio, but I will tell you that I have frequently made these cookies and they are the best chewy chocolate chip cookies I've ever had.
Mrs. Larkin is a trusted source on Baking.
Hi Colleen! I got your message. There really isn't a standard salt-to-flour ratio for cookies. It depends on the cookie I guess, and your own personal taste. Salt balances the flavors of the other ingredients, like sugar and chocolate.
Can you describe what happened to your cookies, besides too many chocolate chips and too salty? What was the texture like? Give us some more details and we'd be happy to help you figure it out.
FYI, I use Diamond Crystal kosher salt, unsalted butter, and King Arthur all-purpose unbleached flour. Also, I use an oven thermometer, because my oven is very wonky at times. Make sure your oven is accurate, for best results in general.
P.S. I use Nestle Toll House Semi-Sweet Chocolate Morsels, too!
The texture, weight and look were piture perfect just like your picture. in fact, first bite they were good but with each bite the salt crystal were evident and after two cookies I didn't want another one. I used unsalted butter, pillsbury all purpose flour and course kosher salt all the same sugars your recipe called for. It must have been the course salt...your thoughts? PS I didn't think there was too many chocolate chips my co-worker thought there were. I thought maybe if I used a different chip she might like it .
I do want to thank you mslarkin, I am going to try them again with the diamond crystal kosher salt. Can you tell me where you can purchase this salt? FYI ...Your recipe was the first beautiful chewy best texture cookie I have ever had sucess with. They were so beautiful I bought a window bakery box to give them to her as a gift... It had to have been the type of salt I used.
What a great gift and a good friend you are! I've seen Diamond Crystal Kosher Salt in practically every store I've ever been in. Here's the website, with pictures. http://www.diamondcrystalsalt...
My Diamond Crystal kosher salt is pretty coarse. But I'm not familiar with Morton's. So it's certainly possible. You could try reducing the Morton's salt to 2 tsp, but I wouldn't go less than that.
You might try milk chocolate chips for a less intense chocolate experience. Personally, I like bits of salt in my choco chip cookies. Sometimes, I sprinkle a little extra on top. ;)
Let us know if you try again. Good luck!
hardlikearmour is a trusted home cook.
Morton's is "saltier" than Diamond. For each teaspoon of Diamond you'd only want to use 3/4 teaspoon of Morton's. Another alternative would be to use table salt so the grains are finer. Only use half as much as the recipe calls for to get the correct level of saltiness.
I will let you know. Thank you!
I googled Diamond Crystal Kosher Salt vs Morton Course Kosher Salt this might help others if they used the Morton in their recipe to avoid the outcome I had. I know after reading the below article the kind of salt is what made my cookies not turn out. I'll buy the Crystal Kosher Salt and I know they are going to be a success! ;-D
not all salts are created equally.....
Have you ever used Kosher salt in a recipe and found the end result to be like a salt lick and you couldn’t imagine how on earth a recipe tester could have not noticed how horribly, horribly oversalted the dish would end up? Let me guess: you were using Morton Kosher Salt. Guess what the recipe tester was probably using? Diamond Kosher Salt. And I know what you’re thinking: Now you tell me!
Believe it or not, I only learned about this disparity weeks ago but I had suspected something was wonky for a while. I use Diamond Kosher Salt so I hadn’t run into the issue but I’ve often received comments that people found even a lightly-salted dish way over the top. In short, Morton and Diamond are made differently; Morton salt presses salt granules into large flakes with rollers; Diamond, through a patented process, stacks salt pyramids to form a large crystal — one is dense, the other is like a snowflake. One is intensely salty for its volume, the other has an expected level of saltiness.
So how to adjust for this in recipes where one is measuring salt by volume? A cup of Morton’s salt can weigh almost twice as much as a cup of Diamond’s salt, and therefore taste twice as salty. The intrepid Jill Santopietro at Chow.com came up with the following equation simply by weighing the salts:
1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt
“Uh, Deb, are we supposed to memorize that?” Of course not. Basically, you can think of a teaspoon of fine sea salt, regular old table salt or Morton salt as just about equivalent in salty impact. If you’d like to use Diamond kosher salt instead of table or sea salt in a recipe, use double.
“But aack, this stresses me out because how am I supposed to know what a recipe tester used?” Here’s my advice: Pretend they used Diamond salt. You can always increase the amount of salt later (and hey, isn’t “salting to taste” the best way to cook, anyway?) but good luck scrubbing it out.
Diamond Crystal Kosher will be my salt of choice from now on.
I just bought the diamond crystal kosher salt...big difference in the weight compared to the mortons. feathery light is the diamond crystal mortons is like a pebble...I can't wait tonight I am re making this recipe! I know it is gonna be delicious.
Wooohoooo!! I made your recipe this week using the diamond crystal kosher salt. OMGosh mrslarkin! My co-workers have not stopped telling me how great delicious they are. I am sorry the first time I made them they didn't work out. I didn't know there was a difference in kosher salts until researching it after you told me what kind of salt you use. Lessoned learned. I wanted to ask you to add a note next to your salt ingredient what kind of salt you used. It would save someone from a failed attempt when making your recipe in case they use Morton's.
I am soooo happy it turned out and is now my favorite chocolate chip cookie!
It's time for Haiku52
Our haikus about gin.
Food blog links we love.
We've got the summer blues.
Are marinades worth it?
A better basket.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.