The Fresh Loaf

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chocolate chip cookies first try

restless baker's picture
restless baker

chocolate chip cookies first try

hey you guys , here is my first attempt to make chocolate chip cookies . 

i used this recipe

except i changed some stuff that i am about to tell you 

i used all brown sugar , and instead of 2 grams baking soda i used 9 grams of baking powder . my batter was harder than the one in the youtube video , i don't know exactly why . i also didn't have vanilla extract so i used 1/2 tsp powder vanilla powder or around maybe one gram or so . i used 225 grams of chocolate chunks , but i dont know , that seems to be a lot of chocolate for this recipe . 

here is how the batter looked like , it looked way different from the one in the video i have no idea why , i left it rest for 30 min in the refrigerator :

i used one table spoon for each cookie a bit more or less , then i shaped the balls with hand  and put them on the tray . here is what happens in the oven , they seems to be melting nicely , around them got brown and the aroma was amazing , i left them around 14 min the in 180 C degree oven . third level at the bottom .

here is the pic of when they are done , 

 i let them cool down for about an hour or so ... then tried one of them . here is how the back side looks like :

Overall , the taste was sweet , buttery and not as crunchy as i wanted , the middle of the cookie was soft and it tasted way too chocolaty ( i am not sure if i am right or wrong on that part ) . i didn't feel any bitterness because of the baking powder that i used instead of baking soda . and i guess my cookies was too big . . .  

please let me know what do you think ? what am i doing wrong ? please let me know if you have any suggestions , guide me .

Thank you all . 

clazar123's picture

If I'm reading your post correctly, you would like a slightly crunchier cookie with less chocolate.

White sugar, at least some, will make this cookie a bit crunchier. I suspect that is why the original recipe had some white sugar in it and not all brown sugar.

This recipe was in US measures-cups and tablespoons,etc. Did you convert it to metric/grams? How did you determine the conversion factor? I ask because I'm not sure why you quadrupled the leavening. A quick check of my baking soda and baking powder shows they are equal weight per teaspoon. I would have substituted an equal amount or perhaps slightly more. The purpose of the baking soda is to

1. react to the acidic brown sugar and provide some lift so the cookie is not dense and hard,

2. Affect the pH so the cookie is more tender, and

3. Increase browning.

I believe the chocolate amount is ok but your cookie picture shows it was not distributed very evenly in the dough. If, after the next try you find it is too much chocolate for your taste, then simply decrease by a few tablespoons. I'm a chocolate lover-they look good to me!

The first picture of the raw dough has some lighter colored spots that I suspect are flour spots. This indicates the batter ingredients were not that well mixed or the ingredients were lumpy (sifting fixes that).

The ingredients will affect the consistency of the batter, even if you follow a recipe exactly. It could be your butter has less water content. American butter (this looks like an American recipe) is noted to have more water than European butter so if you are using European butter, add a tablespoon or water to the dough. You may see a big difference in the consistency. Using an AllPurpose or even a pastry flour may also affect (favorably) the consistency of the cookies.

Cookie size-weigh each doughball for consistency of size and use a cookie scoop of whatever size you want.

Perfecting a recipe takes a little research so have some delicious fun! And take notes!

the hadster's picture
the hadster

I can tell you that the recipe on the Nestle Toll House Chocolate Chip package makes an outstanding chocolate chip cookie.  Make sure the butter is room temperature if you decide to follow the recipe. 

Personally, I like thin and crispy chocolate chip cookies, so I don't use chocolate chunks, I use chocolate chips.  I prefer dark chocolate to milk in just about everything.

AlanG's picture

Here's the one I use; every thing is volume measured and not weighed as I can throw the ingredients together faster:

  • 1/2 C granulated sugar
  • 1/2 C brown sugar
  • 1 stick (8T) butter
  • 1 egg
  • 1tsp vanilla
  • 1C AP flour
  • 1C rolled oats (not instant)
  • 1/4C wheat germ
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 C chocolate chips

Cream together sugars, butter, egg and vanilla until smooth (I do this in my KitchenAid but one can do it by hand as well).  Put the rolled oats in a food processor and grind until they turn into fine particles; add the wheat germ, flour, baking soda, and baking powder.  Pulse until well blended.  Add to the wet ingredients in portions until all the dry ingredients are incorporated.  Add the chocolate chips and mix until they are evenly distributed.  I bake them in a convection oven at 350F for about 8 minutes and they have begun to turn deep brown around the edges.  I just use a soup spoon to scoop out the dough and roll it with my fingers before putting it on the baking sheets.

restless baker's picture
restless baker

dear clazar123 : i did what you said and increased white sugar and results are much closer to what I like.
yes, I am trying to turn every recipe into grams or find the recipes which are already in grams. I do some search
online and see how much things weigh, for instant 1 cup flour is 120 grams and ... I know it's not an accurate way.
this time also used baking soda instead of baking powder, it seems like baking powder makes things rise up and baking soda makes them spread. I looked online to see how I can make them evenly.
I was also able to find the right amount of chocolate I want inside them. I also used an electronic hand mixer this time
to mix ingredients perfectly. you made awesome points and tips.

dear the hadster , I will look to nestle toll house chocolate chip package and hopefully, in right time, I could be able to try it.

dear AlanG , my new recipe is pretty close to your recipe except I use more granulated sugar one thing I was wondering is how does it taste, I mean wheat germ in chocolate chip cookie ???!!!

and here is my latest cookies, please let me know what do you think I could do to make it better. critics and suggestions could help a lot .  

150 grams cups all-purpose flour
4s gram kosher salt
3 grams baking soda
110 grams butter  
100 grams sugar
40 grams light brown sugar
2 grams vanilla
15 grams milk
1 small egg
100 grams chocolate chips