I made some chocolate chip cookies for a party a few weeks back and several people commented that my cookies were amazing, and asked for the recipe.
I don’t claim to have the best chocolate chip cookie recipe; this tip is not a recipe at all, but a slight change to the main ingredient — the chocolate chips.
And you might guess that I use chopped chocolate — which does make a difference — but you’re wrong.
Instead, I use a variety of chips. Different sizes, shapes, brands, and cocoa content.
This accomplishes a couple things. First, using chips that are varying levels of cocoa gives you depth of flavor. Choose bittersweet, semi-sweet, and milk.
Different sized chips gives you varying textures. A flat bittersweet disc is crunchy, while a milk chocolate chip is melty and soft. You might think that you won’t notice these textures — and you won’t if you eat your cookies fresh from the oven — but once your cookies are cooled, the difference is huge.
I bake a lot, so I have a bag of chips that are mixed, and every so often, I buy a bag or two of chips and mix them in. That way I always have chips ready to go and don’t have to buy several bags at once. As far as brands, I buy the best brands I can find in stores, and occasionally shop online. But use your favorites.
This may not seem like it makes a difference, and it certainly doesn’t reinvent the wheel. But it does make enough of a difference that people will notice. They won’t quite be able to pinpoint it. But they’ll notice.
Where is the recipe? Could you email recipe to me? Thank you
No recipe here — you can use whatever recipe you’d like.
Great idea! Excited to try this when my first bag of salt arrives. Do you use that same amount of your salt that a recipe calls for?
what i like to do is cut the salt in the recipe by 1/4 (use kosher or table salt in the actual dough) and then sprinkle the cookies with Colima Sea Salt before baking. The colima sea salt is crunchy and really brings out the chocolate flavor.