Wednesday, November 30, 2011

Lesson #53: Chocolate Chip Cookies

I've been searching for an AWESOME chocolate chip recipe! The recipe off the back of the chocolate chip bag is disappointing. Sometimes my cookies are flatten out while they are baking and they taste less than spectacular.

This is one of my first attempts at improving my chocolate chips cookies. I thought that weighing the ingredients (like professional pastry chefs) may improve the cookies. In any case, the scientific side of my personality loves accuracy when measuring ingredients. I also mixed up the chocolate chips. I used a super high quality chocolate (Valrhona - for any chocolate fans!) and included both chopped milk & dark chocolate. I also used a different technique to shaping the balls (check it out on the recipe). I'm not sure this made a huge difference, but these cookies were better than my typical chocolate chip cookies.
LESSON LEARNED: Who knew that perfecting chocolate chip cookies would be so tricky?

Recipe for Chocolate Chip Cookies


  1. Hey Shannon! I will have to try this one. I always use the recipe on the Toll House chocolate chip bag, but instead of 1 cup of butter I use 1/2 cup butter and 1/2 cup shortening. It makes a WORLD of difference, and they are delicious! I hope you are doing well. I love your blog!

  2. I'll have to try the half butter/half shortening trick! Thanks for the comment - I'm glad you like the blog. It's a fun hobby :)

  3. Re: The method - cook's illustrated uses this method too, and I've had wild success. Using parchment is key, too. I like the thick and chewy chocolate chip recipe from cook's illustrated - also the "perfect chocolate chip cookie" recipe is good - something about browning the butter that results in an excellent chew :)

  4. Ashley, I remember your chocolate chip cookies...they are AWESOME!


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