Thread 21555731

Hey /ck/ what's your go to choc chip cookie recipe?
Brother's birthday is coming up and thought I'd bake him some but I never know what recipes to use

I bake cookies two or three times a month and usually share them with family, I've found out a few different things when making them.

The absolute most basic thing is to use a fucking scale. Seriously, measure by grams, it's incredibly easy to use too much flour.

Other than that basic tip, the other most important being excess chocolate chips/chunks is NO substitute for additional sugars. You'll sometimes read recipes that call for 300 grams of chocolate but only 200, 250 overall of sugar, AVOID THESE. While they still turn out good, I've found the amount of chocolate makes them cloying to eat, the chocolate coats your mouth and makes it hard to swallow, and if the chocolate was particularly abundant in one of the cookie, the thing just falls apart as you take it off the sheet! The one pictured is part of a too much chocolate batch and the issues mentioned happened to them.

You'll wanna look for a recipe that has a even amount of flour to sugar, or more sugar then flour, with a middling amount of chocolate. Found cookies like this tend to be less dry and have a better mouthfeel.

Other assorted tips:
>brown sugar is acidic, it will react with baking soda, but if you don't have any, baking powder is fine too
>Raw cookies freeze fantastic, and don't have to get thawed to be baked, make your bro some cookies then freeze them, they taste better chilled too


If you do want some specific recipes, check out these two, the top one is derived from the bottom one but I've had luck making both:
https://easygayoven.com/best-ever-chocolate-chip-cookies/#recipe
https://www.thevanillabeanblog.com/pan-banging-chocolate-chip-cookies/
Don't forget the tips I gave you, be weary of excess chocolate!

>>21555813
Also I completely forgot,

USE GOOD BUTTER, no cheap shit, it really, really does make a difference, look for the European style, and let it soften overnight! If you forget, lightly nuke it in the microwave until soft.

>>21555813
>>brown sugar is acidic, it will react with baking soda, but if you don't have any, baking powder is fine too
I'm not sure what you mean by this, basically just saying to use both brown sugar and either baking soda or baking powder to get the leavening effect?
>>21555821
Oh shit butter is different in USA/Canada? I was wondering why it was acting so different, it felt like it took WAY longer to brown over here but I assumed it was due to a different stove.
I'm not sure if I'll be able to find European Butter looking around at local stores though, I checked some sites and nothing is popping up

Would browning the butter help mitigate using the shitty butter? I imagine it gets rid of the excess water so it's more similar?

>>21555895
>I'm not sure what you mean by this
Mainly that you can get away with just baking powder if you don't have baking soda, it would work fine
>Would browning the butter help mitigate using the shitty butter?
Ehhhh maybe? European butter has more fat then normal butter, and since when you brown it, you lose water, you night get a similar effect to more fatty Euro butter? But European butter is also cultured so it has a better flavor in general.

Honestly can't say too confidently with this, I don't typically brown my butter. If you do brown it however, use more butter then what the recipe calls for as you'll lose weight after its browned, think it's about 25% of the butters weight is lost? I'd look up to confirm. You might have to go look inside a fancy grocery to find the European butter, store near me has it in stock all the time. Either normal or Euro butter, don't forget to account for the lose of weight.

>>21555731 (OP)
my 2 tips

toast the butter
Let the dough rest for 2 hours in the fridge before baking.

>>21555915
First time I've heard someone call it "toasting" the butter
>>21555912
fair enough, I'll use a bit more butter then thanks

>>21555731 (OP)
I use this bitch's recipe.

https://youtu.be/f-M3JN_7LGU?si=PxZRYBvF6AapGt-G

>>21555731 (OP)
I like the tollhouse one with more brown sugar than white
also for decades I've mixed my chips, half milk and half semi sweet.
I made them with only the semisweet because times tough and I won't be doing that again
I just wish I could find mini milk chocolate chips at my grocery, and maybe the mini reece's pieces

>>21555731 (OP)
I use this recipe all the time. I don’t mess with the two flours and just use the same amount of all purpose.

(Sorry for the screwy image, posting from the phone so there’s so extra text that shouldn’t be there)

>>21555731 (OP)
brown the butter
double the vanilla
dark chocolate
simple as

>>21555813
>easygayoven

>>21556552
hey gays are allowed to bake too
>>21556420
does everyone really use too little vanilla?

>>21555731 (OP)
the one on the back of the yellow bag you idiot.

>>21555895
>Oh shit butter is different in USA/Canada?
no

>>21557145
Less of using too little and more of it's hard to use too much, I always free pour it and I have to use 2 teaspoons, a tablespoon. Always works out

>1/2 cup granulated sugar
>3/4 cup brown sugar
>1 teaspoon salt
>1/2 cup butter
>1 egg
>1 teaspoon vanilla
>1 1/4 cup flour
>1/2 teaspoon baking soda
>4 oz semisweet chocolate chips
>4 oz semisweet chocolate bar

>melt butter, mix with sugars and salt

>add egg & vanilla and mix

>sift in flour & baking soda

>roughly chop chocolate bar, fold in both types of chocolate

>chill in fridge for at least half an hour (i usually do 12+ hours

>bake at 350 F (about 180 C?) for 12-15 minutes

>>21555813
your my suppa hero, thanks a lot and saved

>>21557662
Happy to help, I've baked cookies for long enough that I've learned the fundamentals of them and no longer need a recipe. Just now I finished whipping up a batch of double chocolate orange, zest, juice, and extract, these things gotta chill though, they are runnnnnnny, lol.

Another tip while I'm here, whenever a recipe involves fruit, consider using extract alongside the fruit itself, oftentimes I've found just the fruit isn't enough.

>>21558057
What are the favourite cookies (or desert, or both) you've baked?
I recently made biscoff blondies that were so fucking good

>>21558105
>What are the favourite cookies (or desert, or both) you've baked?
There's thousands of different desserts across the world both modern and historical, this is an impossible question for me to answer as I've just made too much good shit and have yet to make more.
Can narrow it down to three types of cookies though.
>classic chocolate chip
When done right, near divine, classic for a reason
>chocolate crinkle cookies
This recipe from Preppy kitchen is like crack, batter has to rest overnight but holy shit, they're amazing:
https://preppykitchen.com/chocolate-crinkle-cookies/
>Brown sugar-sugar cookies
Good way to use up excess brown sugar before it hardens and also fucking amazing, also from Preppy kitchen, (sub to him pls, one of the few good food-tubers):
https://preppykitchen.com/brown-sugar-cookies/
I can also vouch for biscoff stuff too, had some excellent desserts with it.

Honestly man, this is a good question for it's own thread, I have a strong preference for cookies but there's so many good desserts that others could point you towards.

>>21557644
way too much sugar nigger. the same recipe but
>brown the butter
>1/4 cups white sugar
>1/4 cup brown sugar
>bake at 400 for 9-10 minutes
this causes the outside to get nice and crunchy and the inside still soft and chewy

>>21558849
i get tons of compliments every time i make them, sneed and seed