The Opinionated Baker

Not all of us are made of sugar and spice

The (not so secret) secret to chocolate chip cookies

with 8 comments

I cannot believe that the secret to good chocolate chip cookies is something so ridiculously easy. It seems unfair that after everybody’s frantic tweaking of ingredients, the addition of strange things like mayonnaise and such… in hopes that they would be the ones to stumble on the holy grail of perfect cookies… the trick was so simple. And why did it take us so long to figure out anyway? Tsk. I lose hope in modern science. It took a newspaper named The New York Times to famous-nise the technique..

Just chill the dough for 36 hours before baking it. Like that. The end. oh yeah, and eat immediately out of the oven… (like we ever could wait)

It seems that cookies just like people need time to mature. Thank goodness these cookies only take 36 hours. Although, i can think of many people who behave like they’d need to spend 36 years in my fridge before they should come out and interact with society. It seems that the time they have to reflect on their actions in the fridge helps the flavors to better permeate the cookie and yada yada, I wouldn’t worry too much about the “how” if I were you, but more of the “yum”.

I found these Mature Cookies to have an interesting layer of “skin”, it’s a little hard, like caramel and really quite fun to eat. It’s difficult to describe… you should probably try baking them yourself.

Another good trick to awesome cookies is to make them big. Use an ice-cream scoop to measure out your cookie dough and you should be safe… Unless you’re like me, surrounded by people worried about their weight. Then you just have to compromise on the texture and make them small, like those in the picture *sad face*. Making them big will help them to maintain the mix of texture within the cookie, from the crisp edges to the chewy middles.

I didn’t actually use the official Jacque Torres recipe, because who has bread flour lying around at home?  Or expensive high end chocolate for that matter. I did use the Neiman Marcus cookie recipe that I baked a while back (complete with ugly photos. =( ) just to prove that the technique works with all cookie dough recipes! No need to run out and buy bread flour and expensive chocolate! Oh joy oh rapture!

Thanks mel for spreading the good news and convincing the patience-challenged. =)


Written by Musingsat

December 6, 2010 at 1:41 pm

Posted in Chocolate, Cookies

8 Responses

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  1. LOVE LOVE the cookies. Did i tell u it tastes a bit like famous amos meets mrs fields?


    December 7, 2010 at 7:26 am

    • It smelled like famous amos coming out of the oven. Heh. I’m glad they cheered you up mel! ❤


      December 8, 2010 at 9:23 am

  2. i never had the patience to wait for my cookies. boy do i need to learn for this recipe! they look awesome


    December 7, 2010 at 10:22 am

  3. Haven’t tried these yet, but I’ve been meaning to! They sound so good!

    megan @ whatmegansmaking

    December 7, 2010 at 10:48 am

  4. OMG, seriously????? THAT is the secret???? Pity I just baked a batch y’day…. will use this tip for the next time (which of course at 7 months pregnant will be very soon) 😀

    Miss Stovetop

    December 22, 2010 at 10:45 am

  5. I find that chilling cookie dough always helps improve the flavor and texture, not to mention less spreading! These cookies look so yummy 🙂


    February 20, 2011 at 6:23 pm

    • Yep! I have a batch of dough chilling in the fridge now too! =)


      February 21, 2011 at 6:55 am

  6. […] The Secret to Chocolate Chip Cookies […]

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