Cookie ingredients

[Anonymous]

For chocolate chip cookies, do you use salted butter or unsalted? Do you use light brown sugar or dark brown?

I'd like the cookies to be crunchy around the edges and chewy in the center. If you have any other tips, I would appreciate hearing them.

[Anonymous]

I use unsalted butter and both light brown and regular sugar. Also, fresh cracked sea salt in place of regular salt.

[Anonymous]

Are you using the toll house recipe? If so, be aware that you can’t just exclude the nuts unless you add extra flour. They’ll turn out too flat.

[Anonymous]

Follow the NYTimes recipe. This is the best cookie ever. Don’t skimp on the salt or waiting. And weigh the dry ingredients on a scale.

https://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/

[Anonymous]

Unsalted butter, white and light brown sugars, diamond crystal kosher salt in the dough and a few flakes of fleur de sel sprinkled on each cookie before baking. Chilling the dough overnight is a must.

[Anonymous]

I prefer salted butter

[Anonymous]

Anonymous wrote:Are you using the toll house recipe? If so, be aware that you can’t just exclude the nuts unless you add extra flour. They’ll turn out too flat.

Ooooh. I didn’t realize this but makes sense. How much more flour should you add?

[Anonymous]

I use unsalted butter and dark brown sugar, Celtic sea salt

[Anonymous]

Anonymous wrote:

Anonymous wrote:Are you using the toll house recipe? If so, be aware that you can’t just exclude the nuts unless you add extra flour. They’ll turn out too flat.

Ooooh. I didn’t realize this but makes sense. How much more flour should you add?

1-2 tablespoons. See here:

https://www.nestle.com/stories/timeless-discovery-toll-house-chocolate-chip-cookie-recipe

[Anonymous]

Unsalted butter.
Light brown sugar and sugar
Refrigerate dough for 24 hours.

[Anonymous]

Anonymous wrote:Follow the NYTimes recipe. This is the best cookie ever. Don’t skimp on the salt or waiting. And weigh the dry ingredients on a scale.

https://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/

Where the heck do you find separate cake and bread flour? Do normal grocery stores carry this? If so, I've never noticed.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Follow the NYTimes recipe. This is the best cookie ever. Don’t skimp on the salt or waiting. And weigh the dry ingredients on a scale.

https://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/

Where the heck do you find separate cake and bread flour? Do normal grocery stores carry this? If so, I've never noticed.

Yes!! They’re common ingredients available at any grocery store.

[Anonymous]

Don’t freak out, but instead of the walnuts, I throw in 1 cup of oatmeal 😦

[Anonymous]

Anonymous wrote:

Anonymous wrote:Follow the NYTimes recipe. This is the best cookie ever. Don’t skimp on the salt or waiting. And weigh the dry ingredients on a scale.

https://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/

Where the heck do you find separate cake and bread flour? Do normal grocery stores carry this? If so, I've never noticed.

King Arthur has a decent bread flour. It’s in every regular grocery store I’ve been to, but not Aldi.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Are you using the toll house recipe? If so, be aware that you can’t just exclude the nuts unless you add extra flour. They’ll turn out too flat.

Ooooh. I didn’t realize this but makes sense. How much more flour should you add?

1-2 tablespoons. See here:

https://www.nestle.com/stories/timeless-discovery-toll-house-chocolate-chip-cookie-recipe

I make nut free toll house very regularly (too regularly) and never do this. They come out just fine.