The Secret Chocolate Chip Cookie Baking Tip You’ll Want to Try Today

The Secret Chocolate Chip Cookie Baking Tip You’ll Want to Try Today


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cookies & brownies, chocolate chip, featured
Hi, I'm Stef! Welcome to my kitchen, home to over 1000 recipes! Join me on my quest to push baking boundaries and live creatively both in and out of the kitchen.
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Chocolate Chip Cookies

What I love about this chocolate chip cookie baking tip is that it works with any chocolate chip cookie recipe, magically transforming that chocolate chip cookie into something better.

Here’s the secret:

Chocolate Chip Cookie Baking Trick

There are chocolate chip cookies baked inside of these chocolate chip cookies.  What?  Essentially, you take half of your cookie dough and bake it into really small/flat (and therefore crispy) cookies.  Then, you break up those crispy chocolate chip cookies and stir them right back into your chocolate chip cookie dough.  This time, bake BIG cookies.  The new cookies will be softer (because they are big) but will have crispy bits throughout them.  The cookie result is mind-blowing!

Big Fat Cookies [Paperback] [2004] (Author) Elinor Klivans, Antonis Achilleos (photographer)

I learned this super trick from Big Fat Cookies.  I’m more of a small cookie fan – so I can have two or three without guilt – but, there is something enticing about being handed a cookie the size of the moon.  Everything in this little book is super appealing!

View on Amazon.com

Despite my very adventurous palate, I’ve yet to find a chocolate chip cookie recipe that I like more than the classic Toll House chocolate chip cookie recipe.  So, that’s the one that I used for the chocolate chip cookie in a cookie trick.  While you don’t need to use this recipe, I’m sharing it below to make your life easier.

Chocolate Chip Cookie In a Cookie

Yield: 12 large cookies

Chocolate Chip Cookie In a Cookie

Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup + 2 tablespoons sugar
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 375 F.
  2. In a small bowl, mix flour, baking soda, and salt.
  3. In a medium-sized bowl, beat butter, sugar, brown sugar, and vanilla.
  4. Mix the egg into the sugar mixture.
  5. Mix in the flour mixture until just combined.
  6. Stir in chocolate chips.
  7. Place 16 teaspoon-sized scoops of cookie dough on a parchment-lined cookie sheet. This will not use all of the batter. Wet your finger with a little water and press the dough balls down to make them flat - this will make them more crispy.
  8. Bake for 9-11 minutes or until cookies are browned but not burnt.
  9. Cool cookies on cooling rack.
  10. Break cooled cookies into small pieces and mix them into the remaining cookie dough. Resist the urge to eat the cookies. OK, maybe you can have a few crumbs.
  11. Scoop a dozen large scoops (about 3 tablespoons - about the size of most ice cream scoops) of cookie dough onto parchment-lined cookie sheets 2 inches apart.
  12. Bake for about 13 minutes or until cookies are lightly browned.
  13. Eat as soon as they are cool enough to handle. These are particularly good right out of the oven because the difference between the soft and crunchy parts is more prominent when the cookies are hot. They are great cool, too, but I highly suggest popping cooled cookies in the microwave for 10 seconds before eating,
http://www.cupcakeproject.com/2014/12/chocolate-chip-cookie-baking-tip.html

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22 comments on “The Secret Chocolate Chip Cookie Baking Tip You’ll Want to Try Today”

  1. Kittish says:

    Here’s another trick to really make chocolate chip cookies shine: add 1/8 teaspoon (for the recipe given above) of lemon extract when you add your vanilla.

  2. Baby June says:

    Wow, that really is incredible! Never would’ve thought of putting a little cookie inside a smaller one. Cookie-ception? :D Will have to save this for future reference!

  3. Anything that involves double cookie dough is ok by me!

  4. Lizeth McNabb says:

    Can these cookies be freezed??

  5. Lauren says:

    Any chance of getting this recipe converted to grams??
    :)

  6. Susan says:

    Quick question before I make these! Is it really one cup plus 2T. Flour to one cup of butter? Seems like that ratio, the cookies would spread a lot. Thanks.

    • Stef says:

      Susan – Thank you, thank you, thank you! I had written in my notes “1 stick of butter” and then when I typed the recipe, I wrote one cup. So sorry for the confusion. Just corrected the recipe to read 1/2 cup butter.

  7. Bear says:

    This is a great technique but not new have been a baker for 45 years and this among other cookie innovations was one of the first I was ever taught. The year was 1970..I am the Cookie man..thanks for sharing this great secret once again..

  8. Ceara Sullivan says:

    I quit eating cookies some years ago. But I still make them, though Ive become partial to biscotti now.

    Haven’t yet met a chocolate chip cookie recipe that beats the original Toll House cookie dough WITH some of the white flour removed and ground oatmeal substituted. Those are exceptional…the oatmeal serves to keep them fresh longer and adds some nutrition.

    Grind the oatmeal in a food processor.

    • irene says:

      Toast your oatmeal first then grind them up so much better. Gives it a nutty flavor. Make sure you use the 5 minute oats not instant or 3 minute not as much flavor.

    • Lola says:

      How much ground oatmeal did you trade for flour. Measurement before or after grinding. Thank you.

  9. Katya says:

    I just made these today and they were simply outstanding. My husband pays $1.98 for a Belgian gourmet cookie from our local grocer and he loved these just as much. I was a bit nervous adding the crumbs from the first batch of cookies to the mix, but I am glad I did.

    Next, I would love to try the oatmeal if someone would respond how much oatmeal to add and any how much flour to decrease.

    I am so impressed, I may even try the lemon in a batch in the future.

    Thanks for sharing!

    • Jello says:

      I wonder if you are referring to the 2 md best cookies ever at HEB. My husband loves them. But I made these a few months ago and he said these were just as good if not better. Unfortunately, I can’t always make them. However, currently HEB has been out of them for a few weeks and he is now craving them. So I am back to make another batch.

  10. Betty says:

    I add one small box of vanilla instant pudding to my chocolate chip cookie recipe. It makes them soft, instead of crunchy.

  11. How much ground oatmeal did you trade for flour. Measurement before or after grinding. Thank you.

  12. Maria says:

    This recipe is gorgeous!

    I made it at home and everbody loved.

    Thanks for sharing

  13. reneewells says:

    Stef,

    Thank you for sharing this.

    We, except hubby, love chocolate chip cookies. As expected this was a hit with my kids. They can’t have enough of the crunchy cookie bits. I used lemon as suggested above.

    Cheers,

    Renee

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