I just took a batch of ccc's out of the oven that turned out perfectly after tweaking the recipe for weeks!

I just took a batch of ccc's out of the oven that turned out perfectly after tweaking the recipe for weeks!
Just had to share my excitement with someone who might understand.
I can type out and post the recipe if someone's interested.

Sure let's have the recipe. If you can remember, please comment on why you chose certain ingredient amounts and what results you got with more/less of each ingredient.

Ok, give me a moment to type it out. I noted everything down.

My perfect ccc's:

>190g white flour (all purpose)
>160g bread flour (just one with more protein)
>1 tsp baking soda
>1 tsp baking powder
>1 tsp salt (or a bit more if you like, i just heaped the spoon)

Sift all the ingredients together in a bowl

>230g unsalted butter at a cool roomtemp
>150g brown sugar
>200g white sugar
>1tsp vanillapaste
>2 eggs plus 1 eggyolk

Beat the butter and sugar until light and fluffy and sugar mostly disolved.
Add in vanilla paste and one egg at a time, incorporating each thoroughly before adding the next one.
Gradually mix in the dry ingredients untill dough is smooth.

Fold in 320g of chocolate chips (i used semi sweet).

Put in a storage container and cool in the fridge for 1 to 3 days.

Take out and let dough get to cool roomtemp for one hour.
Preheat oven to 150* (two sided heat).
Form tennis ball sized balls and place on baking tray lined with baking mat/paper. Leave enough room for them to melt down.

But in the middle of the oven and let bake for 13 mins.
Take them out and let them cool down on the baking tray for 2 mins. Transfer to cooling rack and eat when still warm with cold milk.

Why i did what i did:

Experimented with different flours. The bread flour makes them chewier, which i like.

Experimented with different sugars and amounts.
The ratio in the recipe makes for a very deep flavour and moist cookies.

Used different amounts of butter, this one guarantees flavour without being oily.

The soda and baking powder yielded the best results in terms of crumb and crust.

The added egg yolk makes for a very rich flavour and texture.

Letting the dough sit lets the ingredients merge. The flavour is intensified.

The two sided heat evenly bakes the cookies without drying them out.

Oh and i used vanilla paste after trying out extract and fresh beans. I found it to taste the best, but you can obviously substitute.

cool,

Saved, I'll have to give these a try.
It looks good but one thing stands out to me is tennis ball size dough balls might be a bit excessive, what was the rough diameter of the cookies after being baked?

what a cancerous fucking thread
saged

Because it's not fast food?
Ops cookies look good, congrats.

Oh, i meant table tennis. Better golf ball. Didn't think this trough. That would make huge cookies...

I hope they turn out as yummy as mine did!

yeah for a second I had to think about what a tennis ball sized cookie dough would look like baked.. mega cookies ha
Anyway thanks for the recipe, I haven't made ccc in years but I love chewy cookies so this sounds good.

Thanks user!

ITT:

How many iterations of cookie did this take you? Also how do they hold up after complete cooling, storing, and reheating?

Thank you for sharing actual cooking op, I'll give these a try tomorrow. Do you think the dough will freeze well?

>reheating
For what purpose?

Look great for ice cream sandwiches.

I made 4 different batches and then fiddled around with parts of each batch to find the perfect heat and duration to bake them/ how long to cool/sit out and so on.

I don't really know how well they hold up, they were always gone in no time...
i store them in a tin container sfter letting cool completely. I think you could try and reheat them, but haven't done so myself. Just don't reheat too long or they'll get too dry i suppose.


Yes, it freezes very well. Make the balls, freeze, store, take out when needed, let get to roomtemp for about an hour, then bake, maybe increase baking time by 2 mins. Very handy for when you just want a few cookies NOW.
Report back with results if you can! That would be neat.

Freedom units please?

Uh,
Bake at 300*.
Cups? Idk if that would yield good results, it seems hard to be accurate using cups as measuring units since it depends on how dense you pack the cups.

Just use Bing to convert the units

Everyone likes a warm cookie bruh. Even if it's a day old.

He used a food scale. His is measured by weight not volume. Just convert it to oz.

Bing is only for porn.

That would be
>6,7 oz white flour
>5,6 oz bread flour
>8,1 oz butter
>5,3 oz brown sugar
>7 oz white sugar