Chocolate Chip Cookie Series #8: Double Baked
Welcome back! It’s been quite the series for the Chocolate Chip Cookies! As a recap, I have tested the following chocolate chip cookie recipes: the original Tollhouse, Bobby Flay, Levain Bakery, Jacques Torres, Crisco Shortening, the $250 Department Store, and Neiman Marcus. I can’t believe how different all of these recipes are and how yummy they each are in their own ways.
Onto the next cookie! The 9th cookie in the Chocolate Chip Cookie Series is… Double Baked! This recipe is more of a technique than a recipe, but I thought it was an interesting addition to add into the mix for the best chocolate chip cookie. Doubled baked cookies are baked chocolate chip cookies mixed back into a reserved amount of chocolate chip cookie dough and baked a second time. Follow me?
If you aren’t, no worries! Here is more clarification. Take a portion of the cookie dough and bake them into small, crispy cookies. Once cooled, break these cookies by hand and mix them back into the other half of the dough you had reserved. The author of the recipe is Stef, a food blogger from the Cupcake Project who got this idea from Big Fat Cookies by Elinor Klivans and Antonis Achilleos. *This recipe is the same as the Tollhouse Chocolate Chip Cookie recipe.* Here is the thing, you don’t have to use this particular chocolate chip cookie recipe to try this technique. Use your favorite chocolate chip cookie recipe or see the Conclusion section below to see my recommendations to best produce this cookie.
According to the recipe, once the crispy cookies have been added to the remaining cookie dough, scoop into large sized dough balls to produce a cookie that has a soft texture with crispy bits throughout. Basically, the goal is to produce a cookie that is the best of both worlds… a soft cookie that’s also crispy at the same time!
2 1/4 cup tbsp all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 tbsp granulated sugar
3/4 tbsp light brown sugar
1 tsp vanilla bean paste
2 large eggs
2 cups semisweet chocolate chips
- Preheat oven to 375. Verify oven temperature with your thermometer.
- In a separate bowl, mix flour, baking soda, and salt. In stand mixer bowl, cream butter and sugars for several minutes until light and fluffy.
- Blend in vanilla bean paste and eggs, one by one, until evenly incorporated into the butter sugar mixture. Mix for several minutes.
- Gradually incorporate flour mixture until just combined.
- Mix in chocolate chips.
- Place 32 teaspoon-sized scoops of cookie dough on parchment lined baking sheet. Using wet fingers, press down on the dough balls making them flat. This will make them crispier.
- Bake for 9-11 minutes or until golden brown. Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Crumb cookies into small bites and mix them back into the remaining cookie dough.
- Scoop dough into 3 tablespoons or 1.5 ounce sized balls onto parchment lined baking sheets. Only place 6 cookies per sheet to provide room for spreading.
- Bake for 13 minutes at 375 until the cookies are lightly browned. These cookies are best served warm to really taste the difference between the soft and crispy textures within the cookie. If you would rather wait to enjoy them at room temp, transfer to wire rack to cool completely.
These cookies can be left on the counter in a sealed container for several days. If placed in the fridge, they are good for 1-2 weeks. These cookies freeze very well and can last up to several months.
Going into testing this recipe and technique, I was very excited because I had been waiting a long time to try this doubled baked cookie! I thought this technique could produce such an awesome cookie. Soft AND crispy? Could it be better?
But sadly, the results of this recipe did not live up to expectations. The bits of cookie crumbles that were incorporated into the cookie dough were completely lost in the final baked cookie. There was no texture differentiation between the twice baked cookie crumbles and once baked cookies. The overall final cookie was very crispy and not soft at all. I suspected that this may be an issue because this recipe is the Tollhouse recipe, which is known for producing a crispy, chewy cookie, not a soft one.
I also baked the final cookies for 10 minutes instead of 13 as well and still the cookies came out very crispy. So basically, it was crispy with a little more crispy.
Although this technique did not work for this particular recipe, I do think there is potential to create the phenomena of a soft, crispy cookie. In order to produce crispy cookie crumbles in a soft cookie, I think two batches of cookies with two different recipes must be made. I would suggest using the Tollhouse Chocolate Chip Cookie recipe for the crispy portion of the cookies and the chocolate chip cookie recipe from Pinch of Yum from the soft porition of the cookies (Pinch of Yum’s recipe will be tested in one of the following recipe of the Chocolate Chip Cookie Series!).
First, mix and bake a batch of Tollhouse cookie. Bake them as regular sized cookies. You’re going to crumble them up anyways so why not use your ice cream scooper instead of a teaspoon creating much less of a mess? Then whip up a batch of the soft chocolate chip cookie dough. Mix in the desired amount of cookie crumbles from the Tollhouse batch. I think adding in half of a batch is a little too much so maybe add a third into the dough. You can always add more, but can’t take away less!
Then, follow the baking instructions for the Pinch of Yum recipe, which is 350 degrees for 9-11 minutes. The results of that combination will give you a wonderfully soft texture cookie, but will not have those crispy bit throughout the cookie like the technique intended. It was almost like the crispy cookies dissolved into the dough when they were added back in.
Unfortunately, I think technique is a fun idea, but doesn’t work out well in practice. It’s a lot of work to not get the combination that we were trying so hard to achieve. But hey! Maybe there is an even better way to do it.
I hoped you enjoyed the eighth cookie in the Chocolate Chip Cookie Series! What do you think of this Double Baked concept? Have you tried this method before or would you give it a try? Would you try two different batches and combine them? Let me know what you think! If you haven’t checked out the other chocolate chip cookie in the Chocolate Chip Cookie Series, click on the links below! Until next time, happy baking!