I use my hand mixer most of the time for small things like this (but we’re in a fight right now; I basically need to replace it because my current one is terrible). Do you think this recipe would work by just pressing all of the dough into a 10- or 12-inch cast iron skillet and baking it off at 360, or would I need to make any adjustments to the ratio/baking temperature? I notice my bottom rack cookies don’t burn on the bottom when I use the silicon sheet. A good lot of the current ones making the rounds tell you that if you’re going to make the cookies at any size less than coffee shop humongous, don’t expect the results to be transcendent, and indeed, when I make them only spoonful-sized, they’re unitextured and dull. Made 1/2 the amount as Toll House. Just wanted to echo that the Frog Commissary oatmeal chocolate chip cookies really are amazing! Three of my four girls bake so it’s easy to beg for them. I was able to freeze some and pulled them out on Mother’s Day. I also tried the recipe probably three times. This may have even forever changed my normal favorite of oatmeal cookie. Buti fail to see mention if the batter good too? Love the one-bowl part! If the dough is quite sticky, add more flour a tablespoon at a time until a soft, tacky dough forms. thank you for taking the time to clarify :). Also, I had giradelli bittersweet chips on hand, which are larger than toll house, so I used those. The dough is very crumbly as you mentioned. Drizzle with 2 Tbsp. Any ideas on the flour situation? I take my chocolate chip cookies seriously and am so glad to find others who do!! I thought about leaving out the turbinado sugar as I didn’t have it on hand and don’t regular use it… but I caved while I was at the supermarket, and I’m not sorry. I also baked at a rather vague temperature as my oven is pretty crummy and definitely doesn’t indicate 360 on it. I love salty and sweet pieces :) Defo going to try out this recipe :). Thanks Deb for all your amazing recipes. thanks! Thank you! I used turbonado sugar for the coating & sprinkled flaked sea salt before baking. Like I said the cookies were great-I just love the appearance of yours much more. The salt on top is so good. I ate one after giving it enough time to be just cool enough not to burn my mouth and and they had scrumptiously crisp edges. xo, “Some require cake flour, bread flour, or a combination thereof, which has always perplexed me as you’d think a mix of high- and low-gluten flour would average out back to approximately an all-purpose flour level?”, Yes! I made one pan, ate two delicious cookies and made the second pan after sleeping about 5 hours. I thought this was a great tasting cookie. I made these today and they were phenomenal! I also find the softened butter to be an impediment to chocolate chip cookies when a craving strikes. Hi deb, so the only place to get fkaky sea salt is Amazon? And, while I’m not dead inside either, I’ve found all of these recipes to be underwhelming, at best. The oft-touted Neiman-Marcus recipe came close, but to be honest, the spawn would rather eat Chips Ahoy! My daughter, who baked cookies all summer long at a Michigan resort, said these were so good she could cry. Good god these are spectacular. Ashley’s cookies are indeed fabulous, and if you are especially lazy (ahem, me) Trader Joe’s pre-chopped chocolate chunks are a still-fabulous sub for hand-chopped chocolate. spell caster who will help you at [email protected] and you will meet this prophet momham to help you. Ok, I made these last weekend instead of desert for a dinner party. NOT LIKE ANYONE IS LOOKING AT ME IN THE FIRST PLACE – WHO AM I KIDDING! Why do you suggest a serrated knife for cutting the chocolate? I always use chocolate chunks in place of chocolate chips. I just did a taste test with these vs the America’s test kitchen cookie that calls for brown butter, and I have to say the browned butter does make a flavor difference if you have the time. After that, the butter is perfectly softened but not runny or melted. This is not a cookie where the dough is the star but the chocolate. But I have disliked the overnight dough. These cookies, however, are perfect!! My friend who I made these for ate 4 in a matter of minutes!! Deb, your tape-labeled bottle of vanilla extract intrigues me…do you make your own? They were still phenomenal and honestly I couldn’t tell the difference from when I had made it with only AP flour. I am an American but I live in London… I am meeting a friend tomorrow and realised I needed a quick gift so I thought I’d have a look on your fabulous site for a cookie recipe. and they were super easy, especially in the stand mixer, which i have been neglecting. For people that are seeing their cookies spread, I strongly recommend NOT beating the butter and sugar until light and fluffy as you would for a cake. 28 hour later ,my boyfriend really called me and toid that he miss me so much,so amazing!! Where they puffy like the picture or were they flat? Thanks Deb! Double and triple this recipe at your own risk. ;). Oh my word! Made these last night (with 1/2 a chopped up TJ’s pound plus dark chocolate bar) and am a convert. Hi everyone, Thanks! Also, do u think i can triple the recipe because i have boys and always like to make alot and some to freeze. maple syrup and pile in the center of the pie dough, leaving a clean 2-inch border. Could that cause it to cook too quickly? Chocolate Chip Cookie Bars. Perfect contrast with super dark chocolate bars that I break into chunks. I’ve made these twice, the first time to the letter and the second time with brown butter. Thanks! How did two tablespoons of sugar change an entire batch of cookies? Recipe here: http://articles.orlandosentinel.com/2012-09-19/features/os-thot-peterbrooke-bacon-chocolate-cookies-20120919_1_soda-and-salt-cookie-dough-large-cookies. Or when it’s raining. So microwave 5 seconds, turn the butter to the next side, micro 5 more seconds, turn, micro 5 seconds, final turn, micro 5 seconds. Didn’t happen this time. I just made these cookies with Ghiradelli 60% cocoa chips and they are fantastic. I used the pound plus bar from trader joe’s. While they are great with ordinary dark chocolate chunks, they are sublime with Valrhona feves. about 2 or 3 of them spread. I was asked to make cookies for a friend’s birthday event that was, otherwise, professionally catered. And gooey. Deb, you are the genius! I’ve made these 5 times in one month: once it was a triple batch lol. Now that I have discovered the TJ’s pound plus bars, I’m never looking back. The first time I made them they held their shape and didn’t flatten. My family says they are the best chocolate chip cookies they have ever eaten. vtsbharath conducted many cancer tests. I should not have clicked through to see this recipe. Your stories also provide for good lessons (vocab, use of phrasals, personality flair) for my advanced students. Can’t wait for him to try them when he gets home from school. Believer in cooking from scratch. In mousse and soufflé recipes that call for melting it with liquid (coffee, brandy etc. I’m telling you, THIS is why I read your food blog and stick with it over the years. I don’t know if it’s me, my ingredients, or the weather but my cookies, when baked fresh, come out of the oven looking very rotund. Those are my current best in class cookie, and even though they require 36hrs of resting, it was worth it to me because they are literally the best cookie I’ve ever had in my life. You are supposed to be able to sub one to one but it just doesn’t seem to work for my cookies. and chocolatey! But it was all worth it. nobody I’ve ever been or met. Any tips on how well these would keep for a couple days if airtight? good luck! sheet puff pastry and roll to make 10-inch square. So good :), Just made these tonight for my sister in laws baby shower!! I’m not willing to sacrifice a tray of cookies to make the call. I was going to make The Consummate Chocolate Chip Cookies (revised) but I don’t have time to get the chocolate discs and actually wanted a little less chocolate / more cookie. This is a fab opportunity for me to say you’re my favourite American food blogger and have been for years. I gave some to my sister and she said they were the best she’s ever had, and let me tell you, she doesn’t usually say things like that. In case anyone else was wondering I made them today with gf all-purpose flour and they are ok but not great. As a cheat for the chocolate chopping, sometimes I buy the “chocolate chunks” from TJ’s which are already pretty jagged and a mix of sizes/textures. Trying to cut back some ;) Thanks for sharing! I am, in fact, in love. However, if it will result in thicker, chunkier cookies I will go to the extra effort and get out my scoop. YES! So.. for those of us with simple ovens that have knobs with 300, 350, 400… do we just guess? I don’t know what the difference is (not a scientist here…), but the *only* plain flour i buy now is Waitrose store brand (red and white packaging). In fact, you could flip what I said to note that this uses a little less butter and egg than the cookies you may be used to and the result is a worrisomely crumbly dough — “The dough exists only to hold the chocolate in place,” says Rodriguez — that bakes up like a freaking dream, mostly because it barely encapsulates almost unseemly-sized puddles of melted chocolate and the whole thing is finished with flakes of sea salt, as all chocolate chip cookies on this earth should forever be. I have always felt that the chief virtue of the basic Tollhouse recipe was the difference between the simplicity of their preparation and the big payoff, and have always experienced immense fatigue when I encounter a set of long, detailed instructions for making them that don’t seem to effect much difference in the end anyway. I had to comment again on these because I’ve made them so many times and they’ve always turned out great! But if you serve giant cookies at a party, many people will pass them by.) That moment you bake these cookies for an office party and your co-workers ask you to be their “cookie mistress”…. I really like the way you describe your process (and the pictures are dreamy too) and of course the awesome cookies. Round, beautiful little hills of half-gooey, half-chewy goodness, packed to the gills with chocolate and topped with flaky salt. I can always count on finding an inspiration on you site. I am so very ashamed to admit that I ate that entire batch of cookies myself. Can’t wait to try these! Even if it takes two ingredients, or it’s just another iteration of a previously seen recipe – we want it. I know. Thanks for the recipe. When I cooked them, they came out EXACTLY like I put them in, sort of like shortbread – no spreading or shape changing. They still bake up fairly thick. THE BEST chocolate chunk cookie recipe I’ve made! Thanks Deb! I combined bittersweet, semi sweet and milk chocolate (2 oz, 4 oz, 2 oz, respectively). I always double the recipe and end up with tons on of cookies. I made these today…rainy day in. My husband assures me that the cookie dough, which I often refrigerate for later baking, is also yum! Yummy! I love your blog. This has revolutionized desert time at my house as well as made some of my friends really happy. Just made these to satisfy a late night chocolate chunk cookie craving. My boyfriend rightly pointed out it was high time I made them for him. I don’t think you can ever try too many cookie recipes! Greetings from Holland. (My mom and I made these when I was still too small to look over the table, and I’ve been making them ever since.). Hi Deb I have made these several times. These cookies are the best. Three-ingredient desserts are here for you: 13 SUPER-easy, VERY delicious recipes for your holiday table. My ultimate salty chocolate chip cookies have two secret ingredients (beyond salt): cinnamon and ground pecans. I MUST make these. Re, the suggestion above that it has to do with how much air has been whipped it (which can be a culprit with some cookies), here, I question this, because Rodriguez insists that you beat the butter and sugars together for 5 full minutes, and I know she’s tested these up and down. This is my new go-to! The cookies have a very different texture and taste. You can make the brown sugar as light or dark as you want by adding less or more molasses to white sugar. Hold the dough in your hands and, if necessary, add just enough flour so the dough doesn’t stick to your hands. Deb, you are ruining me. Or more like blondies? about 25 times. Aarthi — Sounds like we did the same thing (minus the 5 hours of softening; I at best do 1 but I don’t think this was is). I just made these and they’re amazing. 3.5 Years Ago: Roasted Pear and Chocolate Chunk Scones, Salted Chocolate Chunk Cookies Hey Deb, i just made these for the second time and both times the consistency has come out wonky. You don't need to tell them that all you had to do was crumble up some store-bought cake and layer it with Cool Whip and marmalade.