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Many chocolate chip cookie recipes—including the one on the back of the Toll House chocolate chip bag—produce a cakey, uniform texture. This style certainly has its appeal, but in the test kitchen, we think that really spectacular chocolate chip cookies–the kind you can’t wait to devour by the stack with a tall glass of cold milk–aren’t just one texture but two: moist, chewy middles that transition to crisp, deeply browned edges.
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Hon i asked for cookies not a chemistry lesson
I've been waiting for 3 days to make these cookies because of my business schedule. My mix was dryer than I expected. Therefore, next time I plan to use three tablespoons of water and the entire egg versus the egg yolk. Once these cook, I'm going to make some more and tweet the recipe. It's unfortunate there are no measurements for the flower which I had to look at multiple other chocolate chip cookie recipes. I used 1&1/4 cup which may have been too much.
How much of each ingredient?? And cook at what temperature?
You can save shorts, using your phone, by clicking the 3 vertical dots at the top of your screen. From the pop up screen, click "save to play list".
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Where’s Dan? https://youtu.be/oCt3xhKCX1k
Bit dissapointed that we didn't get a shot of the cookie being broken; that's how I get a sense for what the texture is like and if I'll actually enjoy it
lol i got half way through and thought "wait this is just a rip off of americas test kitchen" and then i realized… it IS americas test itchen… mornings are tough sometimes
i recommend finding the full recipe and making these. it's more effort bur definitely worth it. the only chocolate chip cookie i make these days – baking is just tasty chemistry, when you find the right recipe (americas test kitchen has a lot of them) you're golden
Picture perfect love that texture too, they lewk perfect! thought it was the 1tbls of water I've always Used to achieve that type of texture?
Thank you!!
Would it affect anything if you just waited for 10 mins and then whisked once?
Nastiest looking cookies ever 👎🏽
I was wondering why she added water in the thumbnail, but then I saw that she browned the butter. Adding water replaces what the butter lost while it was browning.
Noice
Good Eats used to teach people. Cookies was one of the first episodes I saw. More brown sugar = chewy cookies. More white sugar = crisper cookies.
But no to the chocolate chips (full of stabilizers). Break up a dark chocolate bar instead and so it can ooze through that lovely texture.
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If you would like crisper cookies, use all white sugar and leave them on the baking sheet for about 10 or 15 minutes after they come out of the oven. Easy.
Lessons I've learned after 70 years in the kitchen.
visited your website and found NO written recipe, it's asking for my email rather, disgusting
They do the full recipe on the site I think. Take your toll house recipe. Swap out FULL recipe amount of butter for toasted butter as shown, and dissolve the sugars in it by letting it rest as she suggests (switch to 1/2 c white and 1 c brown sugar, if you like a big crispy outside chewy inside cookie). Also switch to 1 whole egg and 1 egg yolk, (versus 2 whole eggs) the rest of the recipe is as tollhouse standard but use a bigger scoop/cookie size also as she suggests. My hubby’s New favorite.
I cannot wait to make cookies
Her happy Smile is Convincing 😊
Link to recipe in the description
This is interesting because the original recipe seemed to be for a softer cookie, which is my desire.