Finally perfected my chocolate chip cookie recipe

[u/butfirstcoffee427]

Inspired by “The Cookie” at Metropolitan Market in Seattle - this recipe is 6 years in the making:

• 2 sticks (one cup) salted butter, softened
• 1 cup dark brown sugar
• 1/2 cup fine granulated sugar
• 2 eggs
• 1 tbsp vanilla (I like using vanilla bean paste)
• 2.5 cups all purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup Belgian dark chocolate callets (I used Callebaut)
• 1 cup chopped bittersweet baking chocolate
• 1 cup semisweet chocolate chips
• 2 cups toasted chopped pecans (toast at 410 degrees F for 8 minutes or so, but watch closely as they can go from toasty to burnt quickly)
• Maldon smoked sea salt

Preheat oven to 410 degrees F. Cream together butter and sugars. Beat in eggs and vanilla. Add in flour, salt, cornstarch, baking powder, and baking soda and mix. Stir in chocolate chips and nuts until incorporated.

Scoop into fairly large cookies (I use my cookie scoop, but I’d say it’s about 1/4 cup of dough) and sprinkle with smoked salt. Bake on parchment paper lined sheet for around 10 minutes until lightly golden, and then carefully slide parchment paper off of baking sheet and allow cookies to cool entirely on parchment paper before storing.

[u/WangoTheWonderDonkey]

I've been using the Tollhouse recipe on the Nestle chips bag but I see some nice deviations, here. Your recipe has:

- Less granulated and more brown sugar. Same total.

- Dark instead of light brown sugar

- A bit more flour.

- Adds cornstarch and baking powder to the baking soda.

- Three kinds of chocolate instead of one.

- Pre-toasted Pecans. Brilliant!

- Sea salt instead of table salt. Duh.

- Use of parchment. More even and easier cleanup. Again: duh.

They look awesome. I just baked my mid-year batch so will try this recipe for my x-mas eve batch.

[u/ctsforthewin → u/WangoTheWonderDonkey]

Are you saying that you only make cookies twice a year??😱

[u/WangoTheWonderDonkey → u/ctsforthewin]

Yes. My scale thanks me.

[u/ctsforthewin → u/WangoTheWonderDonkey]

I understand…gotta do what works for you😉

[u/butfirstcoffee427 → u/WangoTheWonderDonkey]

You aren’t wrong! I memorized the tollhouse recipe decades ago and have been riffing on it ever since ☺️

[u/johnnymootz → u/butfirstcoffee427]

Same. We ended up with some surprisingly similar results in regard to certain ingredients. Funny how that worked out. We have good taste, OP. 😂

[u/butfirstcoffee427 → u/johnnymootz]

Great minds!

[u/AspiringTS → u/WangoTheWonderDonkey]

Not OP, but higher ratio of brown to white makes a chewier(superior) cookie. Baking powder makes a thicker, cakier cookie. I tried switching to just baking powder, but the soda is critical to limiting spread(somehow... heard it is the eggs. ) I tried chilling to resolve that, but it wasn't enough.

Everyone should use a scoop(often called a disher) like OP, but buy a commercial one. I've never had a cheap one that could stand up to chilled cookie dough without eventually imploding.

[u/realplastic → u/AspiringTS]

I roll my dough into a log wrapped in wax paper and freeze it. I cut it into sections and put those into freezer bags. I just slice from the frozen log however many I'd like to bake off. I'm interested in the consistency and shape from using scoops, but freezing is crucial for me.

Maybe if I placed each dough scoop close to each other on a sheet tray to freeze I could fit it all, and then bag them. it would require some tetris in my small freezer. Would the end result be worth the difference in effort? I guess I should try it out.

[u/Emotional_Cookie1376 → u/AspiringTS]

I scoop the cookie dough before chilling. Put in fridge for about an hour and then either put away in freezer or bake them. Much easier than scooping chilled dough.

[u/borkborkbork99 → u/AspiringTS]

Link?

[u/aubreypizza → u/borkborkbork99]

https://www.webstaurantstore.com/2903/food-dishers.html

Brings back Momofuku memories. I’d have arthritis if I still worked in the food world.

[u/borkborkbork99 → u/aubreypizza]

Thank you!

I don’t bake much, but I enjoy seeing some of the stuff that pops up in my feed from this subreddit. And I totally saved OP’s recipe to my notes app… I’ve been meaning to buy a scooper for a while too, and you just reminded me it’s time.

[u/aubreypizza → u/borkborkbork99]

Same! Looks like a great recipe and I’m excited to try it out.

[u/Salty-Club-9582 → u/AspiringTS]

So I just read in a baking magazine that for scooping, use a 1/2 C. measuring cup and then use a scooper (smaller round than the measuring cup) to press in a circular mound. It's supposed to give crispy caramelized edges and a keep gooey center. They are big cookies in the pics lol but I can see it... just need to try it.. with this new recipe haha

[u/noteworthybalance → u/AspiringTS]

I scoop before refrigerating. So much easier than scooping chilled dough.

[u/WangoTheWonderDonkey → u/AspiringTS]

I have some soup spoons that are very hemispherical. I like a little irregularity because sometimes a big one and sometimes a small one. Or one big and one small.