Chocolate Chip Cookies - classsic or duds?

Chocolate Chip Cookies Recipe:
1 cup (225 grams) unsalted butter, at room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) light brown sugar (firmly packed)

2 large (100 grams) eggs, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon (4 grams) baking soda

1/2 teaspoon (2 grams) salt

1 1/2 cups (270 grams) semisweet or bittersweet chocolate chips

Chocolate Chip Cookies: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the white and brown sugars, and vanilla extract, and beat until smooth and fluffy (about 1 - 2 minutes). Add the eggs, one at a time, beating until incorporated. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour with the baking soda and salt. Add the dry ingredients, and chocolate chips, to the egg mixture and beat just until incorporated. If you find the dough very soft, cover and refrigerate until firm (from 30 to 60 minutes). (The batter can be stored in the refrigerator for a couple of days.)

For large cookies, drop about 2 tablespoons of batter (35 grams) (can use an ice cream scoop), onto the prepared baking sheets, spacing them several inches (about 7.5 cm) apart. With the palm of your hand, gently flatten each ball into a round. If desired, gently press four or five chocolate chunks or chips into the batter. Bake about 10 - 12 minutes, or until golden brown around the edges but the centers will still be a little soft. Cool completely on wire rack.

Makes about 32 cookies.

Note: You can freeze this dough. Form the dough into balls, flatten slightly, and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed. You may have to bake the cookies a few minutes longer than stated in the recipe

Read more: https://www.joyofbaking.com/ChocolateChipCookies.html#ixzz6CWg9FNwN
Follow us: @joyofbaking on Twitter | joyofbaking on Facebook

i have a friend who loves to make chocolate chip cookies ... without chocolate chips. definitely the sign of a diseased mind.

I've made these cookies twice now and I swear by them (no mixer, which is nice since I don't have a mixer). They are pretty rich though.

https://www.youtube.com/watch?v=17lp_x27_RI

All cookies are much better without chocolate chips.

All cookies are much better without chocolate chips.

― Yerac, Friday, January 31, 2020 9:21 PM (fifteen seconds ago) bookmarkflaglink

Is it the chocolate or the chip that you object to?

I don't like chocolate and I especially don't like chocolate chips. (I kind of like that gravely-chocolate crumble on carvel ice cream cakes though).

People always ruin desserts by thinking chocolate is default 'everyone likes it'.

Fair enough, I do like that the BA recipe has chopped-up chocolate bars, not chips.

yeah, when we make cookies my spouse scoops out my cookies first and then adds his chips or ^^^ chopped up chocolate to the rest of the dough.

There's a cookie competition happening at work and I'm debating between the above BA cookies vs hamantaschen, which are not as *classy* in my mind, but more unique to most people. Also everybody has an opinion on what a chocolate chip cookie should be like.

ohhhh, are there categories? Or will it just be a general tastiest/favorite cookie type of thing?

I think just one "anything that counts as a cookie" thing, judged blind (points allotted based on whatever the judges want)

dorie greenspan chocolate chip cookies

have you made hamantaschen before, Jordan? was always intimidated to try making them for some reason, but they really just seem like mini-triangular-shaped galettes (eg not actually difficult to pull off)
xpost

i have a Alice Medrich oatmeal chocolate chip cookie recipe that i used to make often, but had forgotten about. Anyways, classic but can easily be dudly

the key is HUGE chocolate chips inside, melty

They're really easy, honestly! I seriously just use the recipe on the inside of the Solo poppyseed filling label. :)

(although next time I'm thinking of doing Nutella with some toasted nuts or something)

oh, hell yeah. think i may try this soon. i made homemade nutella a couple of years ago. was super easy, but the consistency went from nice and thick and nearly pourable, to stiff over the course of a week or so. not sure if i accidentally let like a drop of water get in and it seized (tried to be uber careful not to) or if that's just the way it is

dorie greenspan chocolate chip cookies

― forensic plumber (harbl), Saturday, February 1, 2020 10:07 AM (three days ago) bookmarkflaglink

someone sent me that in a video once https://www.youtube.com/watch?v=Dd9olhMtwl8 (0:23) but i haven't tried to make them

(aw fuck i didn't mean to embded)

"it's really easy to make because no machines"

my kitchenaid is the only way i will make them anymore. i don't want to use 4 bowls! also this is not the recipe i make. i'll find it later.

https://www.food.com/recipe/worlds-best-chocolate-chip-cookies-by-dorie-greenspan-332767

greenspun!?!?

'a' not 'u'. dorie is the wife of former federal reserve chairman alan greenspan

no she isn't!

oh, joeks?

horribly conceived

i made these and they are quite good, but crunchy not chewy https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe

this is a good article https://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html

Classic, though not the ultimate or anything. Gotta have some nuts in there as well.

I might prefer a good peanut butter, butter, sugar, or shortbread to chocolate chip.

melted butter or GTFO

yes, they are even better without chocolate chips!

I (once again) made the Claire Saffitz cookie recipe for a little office cookie competition, and I noticed that the written recipe has you only brown half the butter, then add in the rest. But in her youtube video (which is what I wrote down my recipe from), she just throws in two sticks and browns all the butter. Clearly it's not a big deal, but I wonder how much of a difference it makes -- surely more brown butter is better? :)

I started with the Chris Morocco recipe early in the pandemic and have tried a few others, but this is currently my #1.