My last batch of chocolate chip cookies tasted great — rich, gooey, sweet — but didn’t bake up as thickly as I wanted. During my research for another option to try, a photo for thick and cakey chocolate chip cookies caught my eye. The description sounded similar to what I’m going for, and I liked that it used the melted butter technique.
- cut the recipe in half
- used 200 grams of freshly-milled hard white wheat flour
- reduced chocolate chips to 3/4 cup and used Guittard Extra Dark Chocolate Chips
- used 3/4 teaspoon fine sea salt instead of the flakes as written
- baked a few a froze the rest of the dough balls for later
Following the recipe baking instructions resulted in flat cookies, so I did some more reading online and found a trick that someone recommended. Instead of placing the sheet in the middle of the oven, a thicker cookie could be achieved by baking for 6 minutes on a rack placed high in the oven, then 6 minutes on a rack placed low in the oven. Today I pulled the shaped dough balls out of the freezer to give this a try. It worked! The cookies are actually thick and cakey with this technique.
I’d like to try this baking trick with dough that hasn’t been in the freezer, to see if the result is the same. I also encountered distinct differences in the cookies because I baked some on a heavy, light-colored sheet with a Silpat mat (these spread a bit more), and the others on a cheaper, medium-colored sheet with parchment (these were taller and darker on the bottoms). My methods are obviously far from scientific, but at least I’m learning things here and there.
These cookies are not very sweet because of the increased flour and the extra dark chips. They’re a nice alternative to the intensely rich and sweet Cook’s Illustrated recipe that I made last time. They’re excellent milk dunkers.
I’ve also found so many references to how good the original Toll House Chocolate Chip Cookie recipe is that I’d like to give that one a try using the two-rack trick.
Chocolate chip cookie project posts
- Chocolate chip cookie project, part 11 - The good butter flavor was sorely missed in this cookie that had canola oil instead
- Chocolate chip cookie project, part 10 - A trial with cider vinegar, but too many flavors going on for my top chocolate chip cookie choice
- Soft and Gooey Whole Wheat Chocolate Chip Pizza Cookie - The secret to a thick chocolate chip cookie that's soft in the middle and crisp on the edges is apparently to bake it in a pan.
- Chocolate chip cookie project, part 9 - Cook's Illustrated recipe modified with less butter and more flour
- Chocolate chip cookie project, part 8 - Thick and cakey, with less butter and adjusted sugar
- Chocolate chip cookie project, part 7 - Classic Toll House with half butter/half shortening
- Chocolate chip cookie project, part 6 - Lots of additions to make soft and thick cookies
- Chocolate chip cookie project, part 5 - The classic Toll House flavor, with baking modifications to make them thicker after baking
- Chocolate chip cookie project, part 4 - Thick and cakey but not sweet and rich
- Chocolate chip cookie project, part 3 - Cook's Illustrated adaptation, decadently rich flavor and texture, but not thick
- Chocolate chip cookie project, part 2 - Thick, but questionable flavor (highly experimental recipe)
- Chocolate chip cookie project, part 1 - Not thick, but surprisingly delicious and rich considering I forgot half of the butter