Learn how to make perfectly thick and cakey chocolate chip cookies. The science of the chocolate chip cookie is explored to create your perfect cookie!
I’m back today for Chocolate Chip Cookie week with the polar opposite of yesterday’s cookie. Yesterday we explored the paper thin and ultra crispy chocolate chip cookie. But today we are going thick and cakey and airy! So just take everything you learned yesterday and reverse it, right? Well, kind of.
With our thin and crispy cookie we talked about a high ratio of sugar and fat. Well in this instance, yes, we are going in reverse. A lower percentage of fat and sugar will produce a fatter cookie. The cookie will coagulate more quickly and spread less. Remember how we talked about butter and sugar melting causing the cookie to spread? We are trying to reduce that here!
For the purposes of this demonstration, I used butter as the fat in all of the recipes. However, shortening would produce an even fluffier and softer cookie because it melts more slowly than butter. Shortening also contains more water content and will produce steam when it melts causing more rise. You can substitute the same amount of shortening for the butter if desired in this recipe.
The ratio of eggs in this cookie is also higher than in our thin and crispy recipe. This is for several reasons. Eggs also contain water that will evaporate and produce steam which will help our cookie rise. The protein in the eggs also help with cookie coagulation and will keep a thicker shape.
As with our thin and crispy cookies, the makeup technique is equally as important. We want to cream the butter and sugar just until well incorporated. Creaming too much will incorporate more air, increasing spread of the cookie. The cookies will also stay much fluffier if the glutens are not overdeveloped. This means when the flour is added it is mixed just until incorporated and no more.
And finally, it serves us well to have our dough chilled with these babies. With the dough going into a moderate heat oven, chilled dough will allow the outside of the cookie to set before the fat and sugar melt and completely spread. This will keep our cookies nice and thick!
Alright, here’s the painful part if you hate math. If that is you, then I’m sorry. You can totally skip this part and go right to the recipe. But of course I hope you don’t! Math is easy. And again, it’s math that’s bringing us to cookies sooo… yeeeah.
We’re talking Baker’s Percentages here. If you missed Monday’s post go on over there and check it out. Or here is the recap: Baker’s Percentages focus on the ratio of every ingredient compared to the amount of flour in the recipe. Flour is always set at 100% and the rest of the ingredients are calculated off of that amount.
The basic formula for finding baker’s percentages is:
weight of ingredient/ (divided by) weight of flour x (multiplied by) 100= baker’s percentage
THICK AND CAKEY RATIOS:
3/4 cup (5.25 oz, 149 gr) granulated sugar 52%
1/4 cup (1.9 oz, 53 gr) brown sugar 18%
14 TBSP (7 oz, 198 gr) unsalted butter 65%
2 (3.6 oz, 102 gr) large eggs 35%
2 tsp (0.2 oz, 5 gr) vanilla 1.7%
1/2 tsp (4 gr) baking soda 1.3%
1 tsp ( 0.2 oz, 5 gr) kosher salt 1.7%
2 1/4(10.1 oz, 286 gr) cups flour 100%
When you look at these percentages compared to the thin and crispy recipe it is easy to see the differences! The total sugar percentages in this is 70% compared to the 104% from the crispy cookie. The butter percentage is also lower at a 65% compared to 70% of the thin cookie. And the egg percentage is double here what it was the this cookie opposite. Pretty cool huh? Science and math and cookies!
Thick and Cakey Chocolate Chip Cookies
- 3/4 cup (5.25 oz, 149 gr) granulated sugar
- 1/4 cup (1.9 oz, 53 gr) brown sugar
- 14 TBSP (7 oz, 198 gr) unsalted butter, room temp
- 2 (3.6 oz, 102 gr) large eggs, room temp
- 2 tsp (0.2 oz, 5 gr) vanilla
- 1/2 tsp (4 gr) baking soda
- 1 tsp ( 0.2 oz, 5 gr) kosher salt
- 2 1/4 (10.1 oz, 286 gr) cups flour
- 2 cups chocolate chips of your choice (I use dark chocolate)
- Cream the butter and both sugars on medium speed in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer. Cream until well incorporated, but not to incorporate air. About 1 min of creaming. Reduce the speed and add the eggs 1 at a time and the vanilla. Increase the speed and mix until well combined.
- Sift together the flour, salt, and baking soda in a separate mixing bowl.
- Slowly add the flour mixture to the butter mixture, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not overmix! Stir in the chocolate chips.
- Chill the dough for 1 hour and up to overnight. If desired, you can scoop the dough onto baking sheets and chill the dough mounds.
- Preheat oven to 350F.
- Scoop large mounds of dough (about 3 TBSP each) onto baking sheets lined with parchment paper or a silpat. No more than 8 cookies a sheet.
- Bake for 10-12 minutes, rotating halfway through.
- Remove cookies from baking sheet onto a cooling rack to cool completely.