Friday, February 24, 2012

Chewy & Gooey Chocolate Chip Cookies


I woke up this morning with a list of a million things to do and I couldn't get started on one.

Not one.

I could barely muster up the energy to even brush my hair. So, I didn't. In my defense it looks kinda cool - like that shaggy sexy look and I'm ok with that.

Instead I sat down with a glass of milk and a pile of Chocolate Chip Cookies.

It helped.

Sometimes that just happens. Sometimes I wake up with a fire under my butt. I'm ready to go and nobody can stop me!

Other times I wish I could just bury my head in a bucket of caramel sauce all day and only come up for air and maybe a glass of bourbon.

Sometimes I feel like I've done so much, yet I still have so much more to do. Does that ever happen to you? Yes? Then you need to make a pile of chocolate chip cookies. Really. Make sure you have milk.

Maybe it's the dunking action or maybe it's the powerful dark chocolate. Maybe it's the fact that they taste so damn good that nothing else matters. Whatever it is it works and it always makes me feel better.

Chocolate Chip Cookies put things in perspective.


I like a chewy cookies to say the least. One that is moist and almost gooey in the middle with crisp edges. And it needs to stay chewy and soft for a few days. None of this dried out nonsense. I'm not into freezing baked goods, and there's no way I can wait another 10 minutes preheating time plus 10 minutes baking time for a ball of dough to bake in the oven. If I've already taken the time to make the dough, then all I want to do is eat chocolate chip cookies!

These are so good. Like, so so so so so good. Sooooooooo good. I'll stop. I usually like a nice thick cookie, but these are not entirely that. They spread quite a bit, but still stay chewy in the middle! Ridiculous.

I admit that I use a secret ingredient. It's corn syrup.

Liquid sugars are called "humectants" because they have the ability to retain water. This keeps the cookies moist, soft and chewy. Beauty!

Have you heard of the importance of refrigerating your dough before baking? Hear it! It's real. It works.

I rest majority of cookie doughs in the fridge for at least 1 hour before baking. This does several important things, like firms up the butter and hydrates the flour to prevent the dough from spreading too flat. It also improves the flavour. BUT, don't chill for more than 24 hours. I've seen some recipes that keep the dough for 36 hours before baking and I think it's gross to be frank.

I go into major scientific discussion of the chocolate chip cookie in my cookbook Scientifically Sweet!

Maybe it's because I'm a Food Scientist and I have very trained, very sensitive senses....but after 24 hours the dough starts to develop a "funk" (if you know what I mean) and I actually find that the butterscotch flavours begin to diminish.


If you're all mixed up like me today - feeling fresh but messy, organized but confused, ready but apprehensive and hopeful but nervous - then you should probably make chocolate chip cookies.

I feel way better.

Maybe we're friends now because you listened.

xo
Christina.




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61 comments:

  1. Yum! :) These look amazing...I may need to go make some chocolate chip cookies right away... :)

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  2. Oh these look absolutely mouth-watering! I haven't had a chocolate chip cookie in forever!

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  3. Those look like the absolute perfect cookies. Nothing could be better!

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  4. I am definitely adding corn syrup to my usual recipe - your photos are thrilling and all I can think about are those cookies :D

    Cheers
    Choc Chip Uru
    Latest: 2 Twix Fudgy "Whities"

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  5. Oh lordy!! This is like my perfect cookie!! I want to take that whole tower and dunk it in my milk!!

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  6. *Hands you an air tank, a glass of bourbon.... and steals all the yummy cookies while you're drinking and breathing*

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  7. Mmmm, chewy and gooey? My kind of cookie!

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  8. corn syrup- what a good idea! i'm a little mixed up today myself, guess i gotta make these tonight :)

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  9. I can relate to those feelings all too well! But baking (and eating) cookies always ends up being a good solution:-)

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  10. Chewy cookies are how I like my cookies too...I could eat a whole box of Mr Chrisie chewy cookies. These look great...I've never added corn syrup before to my cookies...great idea!

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  11. can you sub honey for corn syrup, or agave nectar for that fact? are those considered "humectants"?

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    Replies
    1. Yes, all liquid sugars are humectants. Good on ya! I talk about the role of humectants in baking in my book as well.

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  12. Corn syrup? Chilling for twenty four hours? These look amazing and an exciting in experiment in cookie making! I'm so eager to make these, the second photo is gorgeous. I completely understand what you mean about somedays just not being productive; baking always helps me have a better day :)

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  13. So many folks are getting down on corn syrup, and I agree that too much of anything isn't good, except for darker chocolate, obviously, but you have just a little so I think this is good.

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  14. Those cookies look amazing! I love how perfectly shaped they are. And all that chocolate in the middle... Yum!

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  15. So love a baker who's also a scientist. I mentioned to a group of ladies at the superbowl party *congregated in the kitchen* about something being hygroscopic and there was utter silence. Oh, well, the subsequent explanation took longer and probably fell on deaf ears. I'm off to the kitchen to make these. A lot of dough balls will go in the freezer as hubs doesn't care for sweets and my muffin top doesn't need to grow any more.

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    1. So all I have to do to make someone shut up is say "hygroscopic"? I'll remember that for the future ;)

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    2. Sorry! I was out of dark brown sugar so used lt brown and substitued 1 tsp of molasses for the corn syrup. After mixing thought I'd made a serious mistake as the smell and taste were, umm, not great. Disgustingly I threw in a handful of pecans and scraped it into a bowl,refrig overnight. Today the smell and flavor had mellowed, and I admit you are spot on! These are absolutely the very best chocolate chip cookies in the world. It made precisely 21 cookies, cooked them exactly as you stated, and even ate two. The first had cooled but had all the chocolate buttery goodness, so the second was eaten slightly warm. These are award-winning, imho. Even with my abysmal photography skill they looked very similar to yours. I passed the recipe with phto to my daughters-in-law giving you credit and saying if they weren't the ABCCCITW (absolute best chocolate chip cookies in the world) I'd get each a new kitchen appliance. You are truly amazing. Scientifically Sweet is my new hero. TYTYTY

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    3. Public service announcement: head to your kitchen and make these immediately. They will definitely silence the room more quickly than any of my scientific gibberish. *smile*

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  16. haha chocolate chip cookies really do make everything better :) These look awesome! omygoodness. I love chewy chocolate chip cookies, I've never been a crispy cookie girl, these look perfect, yumm!

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    1. Hi Christina! sorry Im commenting twice! I have a quick question, and I figured you know best because you know all of the chemistry behind baking! I made your chocolate chip cookies, but I wanted to make them in muffin tins so that they'd be kinda of like "lava cakes" out of the oven, only problem was the outside's browned up really fast and the insides were all undercooked, do you have any idea how I can fix this? Thanks so much!!

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    2. whoa! cool idea. So I would first suggest putting your muffin tin in the fridge (with the dough in it) for at least 20 minutes before baking to firm up the butter. I would also suggest reducing the baking soda to 1/2 tsp (baking soda promotes browning). If they are still super gooey, try reducing the butter by about a tablespoon or alternatively increasing the flour by a couple of tablespoons so that you have a drier dough that will cook up a bit more in the center. Good luck!

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    3. Thanks!! I'm going to try all of the above :) I'm determined now....I've already gone through two batches hahah ughh. I'll let you know how these go now! Thanks again!

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  17. Why use corn syrup? It is known to spike insulin levels which means its horrible for blood sugar levels.

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  18. Hello from France! I spotted your recipe on Food Gawker and the description of your cookies was so exuberant that I thought I'd give them a go. I don't make chocolate chip cookies here in France because the baking ingredients are so different from what's available in North America and the resulting baked goods are usually quite odd. Flour is different, butter has a higher butter fat content, sugar is mostly made from beets (not cane) etc. In place of corn syrup I have to use Lyle's Golden Syrup and for chocolate chips, I have to chop up Lindt chocolate bars! Because of all of this, I've been making mostly French baked goods that better suit the ingredients, but every now and then, my friends and I crave a good old fashioned chocolate chip cookie. When I read your recipe I decided to dig in and work it out once and for all. Well, I'm happy to report that it was worth all the jiggery pokery and I had great results and finally I have a chocolate chip cookie worth the calories! Thanks for the recipe and the inspiration.

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    1. This makes me very happy Gustia! You are lucky to have such wonderful ingredients available to you. And - I almost ALWAYS use a chopped up Lindt bar (70%) in my chocolate chip cookies. It makes the best cookies and I even explain this in detail in my cookbook. I'm so happy you've found a recipe that works for you! xo

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  19. "moist, soft and chewy"...
    definitely want to try that :)
    Great cookies! Thank you for sharing your recipe!
    Measuring by weight, I was wondering if you may be willing to say how much a cup of flour should weigh?
    Thank you!

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  20. Hello! Doing your recipe and was wondering can I cream the butter and sugar together in a mixer as well? How do you cream it together?

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    1. Yes you can use a mixer! Just beat the butter and sugar on medium speed for about 1 minute.

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  21. My absolute favourite food in the world is chocolate chip cookies and when I saw these on Food Gawker I was so intrigued by your scientific approach to baking. It makes perfect sense as I love to cook, but always mess up baking because I am not precise enough. I followed the recipe to a T and they are PERFECT! I also looked around your website and was pleased to see that you live in Toronto too! Very happy about all of this and THANK YOU :)

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  22. Made these last night and they were delightful. I did cheat (though my pastry chef friend said it isn't cheating...) by freezing the dough. I couldn't possibly wait that long to cook them!!! Stunning outcome and exactly what I had hoped for. Clearly a well tested, well written recipe. Thanks so much!!!

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  23. These are amazing!!
    The corn syrup really makes all the difference.
    I did find that I had to significantly increase baking times, though, which was strange.
    I followed the recipe exactly, and normally my oven has no problems with baking time.
    Conclusion: Still amazing! Even from my pea-sized New York apartment kitchen!

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  24. These are great! I used molasses in place of corn syrup because I prefer the taste and I only had light brown sugar on hand, and subbed some toasted coconut and chopped pecans for some of the chocolate chips. Hooray!

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  25. These were the absolute best chocolate chip cookies I've ever made! I whipped them up as a quick addition to Easter dessert and they were such a hit! So soft and chewy, I probably had 4 in one sitting - opps! Thank you for sharing such a wonderful recipe.

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    1. I'm so dang happy you like them! Happy Easter!

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  26. Absolutely wonderful! I tried this recipe and my family loved these melt-in-your-mouth cookies. I definitely look forward to purchasing your cookbook. :)

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  27. I just tried them and loved them (so did my husband who inhaled 3 at a time!) but mine for some reason did not turn out as nice and flat as yours on the pictures. Mine still stayed pretty round and ball like shape, I even cooked them for 5 min longer than you suggested. why would it be? could it be because I put more chocolate chips than you suggest? ( I just had a bit left over and figured no point in just saving 30 grams of chocolate chips in a cupboard;)) or possibly b/c I left them in the fridge for a bit longer?

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    1. How do you measure your flour? It is possible that you used too much. Use the spoon & level technique that I explain in my book. Make sure that you measure the baking soda accurately as well. Happy Baking!

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  28. These look absolutely delicious, I've been looking for the perfect cookie recipe for a long time and I'm hoping this could be the one! I was wondering if you could post the weight of the flour, butter and both sugars in grams? I want to make sure that I have the proportions just right when I make these.

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  29. followed recipe exactly... very disappointed. They were very dry and did not flatten out at all.

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    1. Sounds like you used too much flour.

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  30. I've made these a couple of times, with slight alterations. The first time I subbed about 1/4 of the flour for cocoa powder and added M&M's for double chocolate cookies; I just them gain with the addition of dried cherries. Both times I subbed maple syrup for the corn syrup. This has become my new "go to" cookie base.

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    1. Love the idea of subbing cocoa powder for some of the flour. These ARE absolutely my fav cc of all time. I've added a handful of either chocolate covered espresso beans or choc-covered raisins with rave reviews. As a science geek, I love this blogger and her explanations why refrig overnight or adding syrup makes sense.

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  31. Thank you so much! I tried this recipe with white chocolate for a friend's birthday as it is her favourite chocolate and she loved it! Said it was the best homemade cookie she had ever tried so thank you so much! Just want to say I love your blog and was wondering if I wanted to make these into double chocolate cookies, how much cocoa powder would I add to the dough? :-)

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  32. Hi there!
    I included a photo of these cookies on my blog for a "Stranger Than Fiction" feature. I just wanted to notify you that I linked you accordingly. And yes, I must try this recipe! Thanks a bunch.

    Vanessa :)

    http://found-and-kept.com/

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  33. Awesome looking cookie

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  34. These cookies are truly perfect! Thank you so much, from Australia, for sharing.... they are a family favourite and very impressive xo

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    1. I'm in Australia now! So great to know the recipe works with Aussie ingredients just as well :)

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  35. So I made these cookies and after looking and baking to make the perfect moist on the inside, crispy on the outside cookie, I have found it!!! These came out amazing!! I didn't have corn syrup so I used honey. I would rate these as A++++++. everyone must try these!!!

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  36. Gave these a try and i think that they are veryyyy very goood ! i love the homemade taste that they have( :

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  37. Can't find the ingredient list ? I made theses a day before my son was born they were a hit at hospital cannot find recipe ? Instructions ...?
    Strange or is it just me lol

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  38. I do not see the recipe for these. someone please help me. thanks!! please post!

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  39. Where's the recipe?

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    1. I think she put it in her cookbook which just came out and hence took the recipe off the website :(

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  40. Nope, I have the book and none of the recipes have the pictures like the ones above. There is a Chewy Chocolate Chunk Cookie recipe (which I think might be the one above, but with chocolate chunks, instead of chips) and a "World Famous" Chipped Chocolate Cookies recipe, but not these ones. Maybe dropping her a line via FB to ask might solve the mystery and get the recipe back up might be an idea to try?

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  41. where is the link to the recipe?

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