From an award-winning chef.
“I don’t like chocolate chip cookies,” said no one, ever. In these tumultuous times, chocolate chip cookies are the one thing everyone can agree on.
But we don’t always agree on the best texture for the American classic.
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Some like them soft, some prefer chewy. Other, insane people, even like them crispy and burnt.
If you’re on Team Chewy, congrats on being right. Also, we have an amazing tip for you:
James Beard Award-winning Chef Dorie Greenspan revealed her secret for the chewiest cookies in her new cookbook, Everyday Dorie: The Way I Cook, and elaborated on it in her latest “Dinner With Dorie” video for Food52.
You ready for it?
In some ways, this genius secret ingredient seems kind of obvious. Why is this the first we’re hearing about it?
"You won't really taste them as oats, but they'll give you that terrific texture," she says in the video.
Greenspan continues in the book: "The one absolute in this cookie is the chocolate: Use good chocolate and chop it yourself. Chips will work, but they won’t give you great flavor, they won’t melt into the cookie the way chopped chocolate does and they won’t give you the tweedy look that you get when you chop chocolate and then include the 'dust.'"