Simple ways to upgrade chocolate chip cookies that work with almost any recipe
1. Chopped mix of milk and dark chocolate bars. The silky and snappier the better. The mix of light and dark will add a bit of fun, the chopped chocolate bars will melt into the dough improving taste and texture. Always load those cookies up. I usually use about 20 ounces of chocolate for 24 oversized cookies
2. Freeze dough overnight before putting in the oven. Soft chewy inside, brown crispy outside
3. FINISHING SALT. Yes it has to be very coarse or flaky. Cuts through the sugar and chocolate beautifully. My favorites are french grey salt and black lava salt
4. Yes you can flavor them. Lemon lavender, a bit of orange extract and apple pie spice, trade the chocolate for andes mints, fresh ground black pepper on top, make good use of the free will. Heck, if you have the time BROWN that butter
5. Use more white sugar for a crispy cookie and more brown sugar for a moist cookie
6. The more you manhandle the dough, the more gluten. Crumbly and soft=mix til barely together, chewy=beat it up with a spatula
7. The chewiest cookies come from crushed oats or oat flour plus a scoop of sour cream, the crispiest smaller dough balls and mixed with a high strength beater, the softest extra milk+butter+yolks and a cake flour base
8. Add extra vanilla for high temperature cooking
9. Dip in hot milk flavored with vanilla bean paste
10. Cook on aluminum for crispy bottoms, cook on parchment paper and transfer off as soon as firm for soft but not soggy bottoms
GO FORTH AND CONSUME MY FELLOW TRAVELLERS OF THE KITCHEN
I would just like to add:
Chopped chocolate and chocolate chips actually have different affects on the spread of the cookie that you should take into account when deciding what to use. If you are making a thick/tall Levain or Gideon's Bakehouse style cookie, you should probably stick to chocolate chips because their shape-holding qualities preserves that signature height and texture. Chopped chocolate is excellent for flatter cookies. When I make my personal chocolate chip oatmeal cookie recipe I use a mix of dark chips and broken up milk discs to complement each other's flavor and texture.
THIS IS TRUE
Also, freezing your dough overnight can help preserve the height of the cookie. If you want melty chocolate plus thick chewy cookie


























