In Search Of: the Perfect Chocolate Chip Cookie Part 57: Slice-and-Bake Chocolate Chip Cookies

I found this recipe on another food blog. I converted the measurements of the original recipe, which is probably where everything went wrong for me.

  • 1 1/2 cup of flour (the recipe probably needed more flour, closer to 1 3/4 cup)
  • 1 cup butter
  • 1 cup brown sugar
  • 3/4 cup flour (a little more than the original recipe called for)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon salt (didn’t use)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon almond extract (I don’t like almond extract, so I changed this to vanilla, in addition to the vanilla below)
  • 1 tablespoon vanilla
  • 1 egg and 1 egg yolk (I used 2 eggs)
  • 1 1/2 cup dark chocolate chips
  • 3/4 cup milk chocolate chips

1. Cream together butter, brown sugar and sugar. Add baking powder, baking soda, salt (if using), nutmeg, almond extract (if using) and vanilla.

2. Add in eggs and mix until dough is combined.

3. Add in the flour. Add in the chocolate chips.

4. Separate the dough into 2. Form each into a log and wrap in wax paper.

5. Refrigerate 24 hours.

6. Preheat oven to 350F.

7. Unwrap logs and cut each into 12 pieces.

8. Arrange cookies on parchment covered baking sheets.

9. Bake 10-12 minutes.

SliceBakeChocChip

Verdict: These were probably my biggest baking failures in a long while. I think the main problem with the cookies was the batter didn’t come together enough. With more flour, I think they could have been saved. Unfortunately these cookies just never set right. I tried 3 different batches of 6 cookies each, but no matter how small I made them, in the oven they just spread out quickly and thinly. The cookies seemed to bake in two layers, with the thin bottom cooking quicker. So either the cookies were burnt on the bottom by the time the top cooked or else the top layer was raw.

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