The other weekend, we went to an open-house and the realtor had the best chocolate chip cookies sitting out. They were crispy-edged, gooey-centered (a bit raw I think). So I came home and made some. They weren't as good. I even looked up "soft chocolate chip cookie" recipes. I'm not a baker, as you know, so there's probably some key technique that I'm missing. They turned out delicious, but were chunky and thick, and more cake-like rather than thin and chewy. Anyone know what I did wrong? I think they turned out as the recipe called for, but I'm looking for that flat cookie with the almost-raw center. Any suggestions?
Anyhoo, here's the recipe. Let me know if you guys have any thoughts on tweaks for this!
Ingredients:
2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar | 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips |
Directions:
| 1. | Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. |
| 2. | Sift together the flour, baking soda and salt; set aside. |
| 3. | In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. |
| 4. | Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. |
7 comments:
I'm with you on a flat cookie. I don't like chunky thick cookies. I have never gone wrong with the chocolate chip recipes from Martha Stewart.
I'm with Nicole on the Martha ones. But if you really like your cookies flat, try this Ad Hoc one: http://doublyhappy.blogspot.com/2010/02/secret-to-great-chocolate-chip-cookie.html. It bakes up super flat and chewy, and the chocolate is so gooey that it just oozes out of the cookie when you bite into it.
I use the recipe on the Toll House chocolate chip bag, and even though it says to bake 9-11 minutes, I watch them very closely after about 7 minutes and as soon as the edges look like they are getting golden brown, I take them out. Let them cool for a couple minutes on the pan before putting them on the cooling rack. They are flat and a little raw in the middle and oh so delicious!
http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx
there's a recipe by tyler florence. i have it somewhere in my posts, it's perhaps the best chocolate chip cookie recipe. i love them flat and very soft. also, i usually 1/2 the amount of salt in any recipe, too much salt spoils the cookie.. :)
This one was on the kitchn today--maybe one will work out? :)
http://www.thekitchn.com/thekitchn/favorites-for-a-reason-9-scrumptious-chocolate-chip-cookies-115404
I really like the new Cook's Illustrated chocolate chip cookie recipe. Something they emphasize is making big cookies so there's more of a contrast in textures between the inside and outside of the cookie. That definitely helps. Plus the recipe has browned butter in it! How can you go wrong with that?
http://www.americastestkitchentv.com/recipe.asp?recipeids=5489&iSeason=10
Also, like Holly said, underbaking just a little will give you a softer center.
Another thing you can try is chilling the dough before you bake it. That will help with a softer center too.
One thing I think is wrong with the recipe you used is the oven temperature. A higher temperature (and a shorter bake time) will help with the crispy edge, chewy center thing whereas a lower temperature (and a longer bake time) will result in a more uniform texture.
Um, so maybe I have a few too many thoughts on this subject? :)
i have the same preference about cookies. honestly, and this isn't technical or anything, but i tend to underbake my cookies a little bit, on purpose. and i think if the dough chills, then it's firmer before you put it in the oven and it's less likely to spread. and the chill time also helps the flavor develop, so it's a win-win. and as shab says, this only works with bigger cookies -- small ones bake through really fast.
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