Required fields are marked *. There is however something wrong, so very very wrong, with the stated yield. Hopefully I forget about it soon and I can return to normal life. Thanks for sharing the recipe, Wow those cookies look amazing!!! If you need to hide the cookies, I know a place in Houston that will keep the cookies safe. My only comment – the dough gets really hard when its cold. Easily the best I’ve ever made. Oh, and I used an electric whisk (hand mixer) up until stirring in the chocolate. What I now do is roll the dough into balls and put them in a ziplock before refrigerating it. wow. Thank you for the adjusted weights! After the first batch was baked, I tasted… spat… and tossed the rest of the dough. Like some other commenters, I also use Ghirardelli chips. Face, the new as well as old cookies have a bland and boring flavor that takes second place to the chocolate. Do you round the cold cookies dough into balls and back cold? But these are delicious! I either use half the quantity with regular table salt or throw in coarse salt after sifting. The feves are pretty big! So, in short, we’re only using one kind of flour this time (all-purpose) and it works just as well. I added it last and tried to incorporate it in the dough. Oh, my goodness gracious, Deb, your photos are becoming more and more outrageously tempting. Do you have a preference? Do you have any tips for working with the chilled dough, or how to store it so that it doesn’t harden as much? They won’t ever fully pancake. Drop chocolate pieces in and try to incorporate them without breaking them. No regrets!) that’s where i got mine. Will definitely give this a whirl. I was thinking of using this recipe for a cookie dough ice cream recipe so I just wanted to have your opinion in if I took out the egg and leavenings do you think this could work? P.S. And I feel the cookies turned out a bit scone-like. May 6, 2019 - Crisp-edged, soft within, finished with a faint crunch of sea salt, and absolutely puddled with chocolate. Check it out when you have the chance! I’m not gluten free, but my wife is, and even I loved them. Getting a little softer lets me press them down a bit. I’ve never heard of leaving the dough to chill. In addition I weight out the cookies, form into balls, and freeze in 4 ball bags to pull out and bake in my counter top small convection oven….perfect. Whatever, they look wicked. The weight of the bread flour [8.5 ounces for 1 2/3 cups, or 145 grams per cup] in the original recipe is incorrect. Notify me of follow-up comments by email. Crazy huh? Question….after chilling the dough, do you bake immediately out of the fridge when the dough is super-firm, or do you let it sit for a bit to soften? I made the dough, using about a pkg. Thanks so much! I actually make these all the time so it’s probably been tested 10x more than the usual recipe here. . seriously? A shake? so I love this inclusion too. 1.5 Years Ago: Twice-Baked Potatoes with Kale This is the way I’ve been talking lately! I tried everything I could think of: letting it stand at room temperature for 20-30 minutes, rolling pieces in my hand to warm them up, but nothing helped. No way! they are truly divine! so I am one of the lucky ones who knows they can make these whenever they want! A great chocolate to buy from a Guitard dealer for couverture grade chocolate (not usually available in retail stores, but only from a wholesale company, usually in a 50 lb box) is Guitard Swiss Milk (very caramelly) or for dark, Guittard Vanilla 65%. I love, love, love these cookies. So do regular choc chips. I also selfishly only brought 12 of the 18…the remaining dough is portioned and frozen in my freezer for the next bad day/week/year! Back in 2009, Smitten Kitchen posted a recipe for these Crispy Chewy Chocolate Chip Cookies and I am pretty sure that I made them the same day that her post went live. Used a mix of Scharffen Berger 70% and Lindt 70%. Marybeth — I have not, but I do prefer hand-chopped chocolate for cookies due to the mixed piece size. Well, the point is..I like the darn toffee flavor of the cookie as much as the chocolate..and lately, CC cookie recipes are putting in SO MUCH chocolate, that the toffee flavor you mention is obsured! In fact, for those of you concerned that these might be too chocolaty (and they are, that is, incredibly, abundantly chocolaty), that might be a better way to go. Sincerely, Katylin. This was my problem as well! Alright now get ready for the best Salted Chocolate Chip Cookie of your life! These are a huge hit every time I make them. Jul 4, 2020 - [Note: This recipe got a refresh and slight simplification in 2016. This is… a centerpiece. Chip Cookie Recipe Cookie Recipes Dessert Recipes Dessert Ideas Potato Chip Cookies Potato Chips Food Styling Def Not Smitten Kitchen potato chip cookies When I was in the 4th grade, my lunch table mates had a habit of taking the peanut butter and jelly sandwiches that their mothers had lovingly prepared, (trimmed of crusts, devoid of frights like g… Eat warm, with a big napkin. Match a batch, baked a half dozen off beautifully and froze the rest of the dough balls. I promise I’m not the same Susan as #57 above . How perfect! I am asking this because good chocolate in Indonesia is expensive :( around 3$ for 100g…and this recipe needs more than 500g. Hi Deb, these look amazing but can you help me out with the bread flour? Hi Deb! absolutely spectacular. This is a very good price. It looks excellent. You can use them any time you need baking chocolate; many pastry chefs do, as they melt quickly and evenly. They just felt too over-the-top to me to actually make a regular part of my life. I went to Whole Foods just to find them (I normally can’t afford to shop there), and about choked when I finally found the Valrohna discs dolled out in little .25lb containers for $25.99 a lb. Such an epic cookie! I have made these several times and they always turn out perfect. I think next time, I might reduce the flour a smidge to see if it helps. Second, the only problem for me is this: there would be absolutely NO dough left by the next day, as either my husband or I (or, more likely, both), would be dipping our fingers into the dough all day and all night, as there is nothing in the world better than chocolate chip cookie dough! The chocolate got in the way of my exploring the texture. But I’ve got to try this recipe. I also ate a small amount of cookies after about 5 hours of refrigeration, and they were SUPERB. I will stick with 2 1/2 cups if I try this recipe again. There was no way I was going to buy $30 worth of chocolate pieces for cookies, no matter how good they claimed to be. Where did you find the chocolate disks or fèves? I had read something about letting the dough rest for up to three days. Hi Deb, I made these cookies last week and you didn’t lead me astray. the cookies are tasty. Can you suggest a recipe that I can prepare and freeze for her when she gets a craving? These look worth all that effort!! Will never make another choc-chip cookie again; this is my ultimate! I’ve always been too lazy to make the other one since it didn’t have weights (washing measuring cups is just not on my agenda) and I’d think about doing the conversions and then shrug and make something else so I super appreciate this update! please come to my house and bake these for me. Also, what’s with bread flour plus cake flour? I have to concur with Matt, Comment #13. :-). Wow! They truly are incredible and worlds better than an ordinary chocolate chip cookie, certainly worth the trouble. I’ll definitely be making these again – thank you! lazy and hating washing dishes, I got rid of that pesky two-bowl and sifting thing. Bread flour is made from a harder wheat and is very high in gluten, making great for breads and other yeasted things. What, exactly, is course salt? Thank you for posting/creating this wonderful recipe. Moving on.. …My laziness has likely been resulting in a similar slightly-elevated protein level as the original high/low gluten flour combo. Thank you. Off to buy some chocolate disks! 2 cups minus 2 tablespoons (8 1/2 ounces) cake Talk about penny wise and pound foolish–the chocolate bars and cost of gas probably equaled $19 anyway! :-). I generally use AP King Arthur flour, which has a higher protein content than standard AP flour, and it gives cookies a great bite/chew. I want to transform this recipe into a peanut butter chocolate cookie recipe. Maybe I’ll experiment with a oz less next time. those chocolate feves are gorgeous! Crispy edges, chewy centers, and sweet chocolate chips will make these Crispy Chewy Chocolate Chip Cookies your new favorite cookie recipe. I agree with the salt remark: I make a couple of chocolate cookies which I top with Fleur de Sel, I think the combination rounds out really special, deep, dark cookies when used both inside and out! -used sea salt IN the cookies as coarse salt I have a batch chilling right now……, Thanks for clarifying. -Dug into my stash of individual wrapped lindt chocolates, using both ecuador(75%) and madagascar (65%) with the emphasis on the madagascar, breaking each chocolate in half These look soooo good. I also used a bit of kosher salt on the top, but I prefer the cookies without the extra salt on top since the dough already has enough. Yield: 3 1/2 dozen 4-inch cookies. Each bite was wonderful. These look lovely but there’s simply no way a bowl of chocolate chip cookie dough could hang around my house for a whole day. Chocolate gets stiffed every summer in my kitchen and this one has been no different. I just made these and they are excellent! These were amazing!! and if you’re looking for a fantastic variation, try adding your favorite granola. As I make these rarely and they’re almost always to spoil guests, I splurge on them. They come straight to Smitten Kitchen to do their searches for baked recipes. He spoke to Jacques Torres of Jacques Torres Chocolates, who said that baking chocolate was best, as were large pieces. I use the dark chocolate bars from Aldi. I look at it from time to time. And factor in the extra time it took to break up the chocolate…. Read it here.] And thank you! And made them super mini size as little lovely morsels…one will do it. Read it here.]. The tops are a little chewy and/or puddly. These came out perfectly and I followed the recipe to the T. I used Guittard disks, organic butter, AP and the sea salt. These cookies baked up the most evenly and were a deeper shade of brown than their predecessors. . I bought mine at Whole Foods. I was just wondering how long you refrigerated for and what you suggest. I took the bait, again…!!!! looking forward to trying another recipe!! My kids ate some but most actually got tossed (a first for chocolate chip cookies in my house). I didn’t do that with my first batch, hoping for a chewier cookie…but even with the 10 minutes cooling on the cookie sheet, the chocolate was so heavy and the cookie wasn’t set enough, so the center of the cookie actually collapsed through the wire rack! I notice I just really have to be careful on not over baked them, else the entire biscuit becomes like a rock. Do not eat the aged cookie dough! Pantry recipes how i stock the smitten kitchen archives. What do you recommend? O.M.G. My dough is currently in the fridge phase, so it might be a little late to be asking this but…I’m a little confused about the salt. These are super easy to make and I get compliments all the time! Okay, Deb, I love your recipes. Stir together the flour and salt, then mix them into the batter. I can’t help with altitude since I live and bake at sea level, basically, but I know people like King Arthur’s tips a lot. I don’t remember what I paid but it was less. Thanks for sharing the recipe, I’m gonna try it out very soon! (Even I admit that if they are soft because they are still warm right out of the oven, I like them then. it resulted in a massive amount of dough and the subsequent catching on fire of my cheap mixer (the quadrupled….yes, quadrupled….amount of butter and sugar killed it). the consummate chocolate chip cookie, revisited – smitten kitchen I wondered how chilled they needed to remain to spread to the right size. Try defrosting them for 20 or 30 minutes at room temperature while they oven heats up next time, maybe? I just made this recipe but used chocolate chips instead of the discs. Just trying to save you all from waking up at two or three am to the unpleasantness of your stomach contents headed out the way they went in. Will the taste change if I reduce the chocolate? Made a half batch of these tonight. I’m pretty sure I’ve seen pretty reasonably priced dark chocolate discs there. For the cost conscious, I used the Trader Joe’s pound plus 72% and I thought it worked wonderfully well! These cookies are amazing! Wow these look incredible! I can’t resist a new chocolate chip cookie recipe! fancy turning this into a cookie ice cream sandwich… and 2.5-3 inch cookie would be perfect though…. At an informal tasting, made up of a panel of self-described chipper fanatics, these mature cookies won, hands down. There are FABULOUS. I made thes today, but mine puffed up and did not come out flat and crispy. Can I use any other chocolate than the chips you used? This is a large range because I find that they range in how much they spread thus checking in at the early on on your first batch is safest. Kosher salt can be from a number of brands; I prefer Diamond. Just wondering if that was the way it should be or if I over mixed or over creamed the butter and sugar?? I made this exact same dough last night so I could bake the cookies this afternoon for our election party! You have it spelled both ways in your article. Hi DenverGal! Aside from being much more chocolatey than my regular cookies, nothing amazing. I am nervous because I am baking them tomorrow night for a Christmas party…and I don’t want to disappoint. They sell a 64% chocolate disc, which I am 99% certain is guittard (they also sell other guittard in bulk chunks). Deb, I’m making these again, this time for people who have lost a loved one. 1) The balls of dough did not melt down into thin, flat cookies. Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours, although I have totally had it in there up to 5 days are we’re all just fine. I love your father in laws comment, I’m still giggling to myself, but by the photos he is very correct :). I tried making these cookies but they seem to burn at the bottom. It’s become my new go-to chocolate chip cookie recipe. I buy them from Guittard brand all of the time, where they’re $8 to $10 per pound, which I think is an excellent price for pretty good baking chocolate. I have been known for my chocolate chip cookies, but this recipe far surpasses anything I have ever done. And here I was, dreaming of a second chocolate chip cookies today. MLA, I cant beleive you’d call these cookies “cakey”. I added more butter until they came together. These look delicious! New here? I’d consider your own personal taste when making these, perhaps start with just a microplane or … If I were to run into you on the street I would hug you for this recipe. I’m thinking about running the experiment, as he did in the NYT, of how the cookies change based on the time you let the dough sit before you bake them off. :(. I tried making these but the cookies turned out to be thicker, more like scones…I used half the amount of chocolate feves because it looked like the proportions of chocolate to dough were too much. Then I put the bowl in the fridge to let the flour absorb the egg. These cookies look PERFECT! It baked up tender and crisp at the edges, so not an issue. I didn’t have 1.25 lbs chocolate chips – so I used a little less that 3/4 of the amount. Nothing like Deb’s photo at all! I am so excited to make these tonight in my little Brooklyn kitchen. Chocosphere.com better price than Amazon for the Valrhona. First, I confess to 3 ingredient changes: (i) regular semi-sweet chocolate chips instead of disks (didn’t have the latter) I never understand why people treat chocolate in recipes as exempt from the “too much of a good thing is possible” rule. I also like this chocolate recipes, its so delicious and yum. Soft and chewy oatmeal peanut butter cookie ring drowned in chocolate. These cookies are awesome, I have made them in obscene amounts since this recipe appeared in the Times. Having recently made the 2008 version several times recently, I really appreciate the update! Been reading your blog for many years now and made so many of your recipes. This recipe is a keeper. but I agree with her 100%–there IS such a thing as too much chocolate in a truly delicious chocolate chip cookie. You’re like the personal trainer of eating ;). Being me, i.e. I use chocolate chips sold in bulk at Costco and they come out fabulous. From the dough that I sampled before it went into the refrigerator, it is equally ideal for these cookies! I am a complete devotee of Deb but I had the same problem, my dough was crumbly and dry! 60% Ghirardelli chips, 1 hour in freezer to set and more time throughout bake, 60 gram balls of dough instead of 100…. I made 1.5 times the recipe, which should have given me a little over 2 dozen cookies… but I’m looking at 4 dozen cooling on my counter, with enough dough for 3 dozen more chilling in the fridge. Glad it’s working out so well GF: I’m just wondering whether it would be possible to substitute all purpose for bread flour with a 1:1 ratio for a sturdier crunchy cookie. are these for real? I hate food poisoning.) How many do you let the dough rest after taking it out of the fridge before scooping it into balls and baking? I was unexpectedly disappointed. I broke off half a cookie, ate it and nearly oohed and aahed the whole time. Many thanks for all you do and share Cake flour is very finely milled and has very little gluten, making it great for cakes. Love your website! So after seeing your post pop up when i was pressing the surprise me! I find the smaller cookie works well for the level of decadence, and I can keep a log in the freezer to bake up when guests come by. These rye chocolate chip cookies came about by circumstance. Oh, I love these cookies too! Just wondering- if I wanted to add nuts to this recipe (or any other chocolate chip cookie recipe for that matter), hazelnuts in particular, how much would you suggest adding? That way, when the dough has chilled and I’m ready to bake, I don’t have to wait for it to soften or attempt to chisel it out of the bowl. They’re a gourmet/modern take on chocolate chip cookies. 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