I baked these cookies last weekend. Since I live in Germany, I used the grams you specified. I was wondering whether the recipe is really supposed to have that much more sugar than flour in the dough, or if perhaps there was a mistake in the conversion. The cookies were very tasty, just a bit sweet.
I noticed the same and found them to be sweet for me as well. I decided to reduce the sugar by 1/3 - 1/2 cup (~65g to ~100g) to play around with a sugar:flour ratio that works for my palette
Thanks for sharing the feedback and love these edits. The cookies are definitely on the sweeter side, but in testing I found this ratio of brown sugar/ white sugar to be perfect for the ideal chewy middle/ crispy edge vibe. In some of my final tests I decided to reduce the amount of flour (reflected in the final recipe) to achieve an ultra flat cookie too. Again, these are just my preferences so edit away :)
Thank you for sharing this recipe. It’s super helpful to try recipes multiple times and learn something about ratios, techniques, and preference. I always take recipes as outlines and opportunities to learn about the developer and my own cooking and taste. And thank you for the additional insight about the choices you made for the outcomes you like!
Thanks for this recipe! I loved these! I subbed dark brown sugar the first time and the second time around I cut the added sugar by 1/3 cup and it was delightful!
I made these as soon as I saw the reel you made for mother's day and they're amazing - the depth of flavour and the texture that the rye flour gives is so delicious and unique. I found that the chocolate sometimes would pool around an edge of a cookie, misshaping it a little or making it difficult to move when it's cooled. Could this be fixed by chopping the choccy into smaller or bigger chunks or using less chocolate?
Bigger chunks will definitely yield bigger, unruly pools of chocolate (I usually don’t mind)… but you can certainly chop smaller or use less! Would result in fewer and smaller pools
These are literally the best choc chip cookie I've ever made in my life! I added a sweetened black sesame paste to the centre of the balls before cooking and it added an extra layer to the sweet, salty umami flavour! 10/10
These have become legendary among my family and colleagues!
ah!! this makes me SO happy
I made these for my family tonight and OMG DELICIOUS!!! We were like savages eating them. FANTASTIC recipe!
YAY CHRISTINE! Thanks for making, I'm glad you enjoyed.
I baked these cookies last weekend. Since I live in Germany, I used the grams you specified. I was wondering whether the recipe is really supposed to have that much more sugar than flour in the dough, or if perhaps there was a mistake in the conversion. The cookies were very tasty, just a bit sweet.
I noticed the same and found them to be sweet for me as well. I decided to reduce the sugar by 1/3 - 1/2 cup (~65g to ~100g) to play around with a sugar:flour ratio that works for my palette
Thanks for sharing the feedback and love these edits. The cookies are definitely on the sweeter side, but in testing I found this ratio of brown sugar/ white sugar to be perfect for the ideal chewy middle/ crispy edge vibe. In some of my final tests I decided to reduce the amount of flour (reflected in the final recipe) to achieve an ultra flat cookie too. Again, these are just my preferences so edit away :)
Thank you for sharing this recipe. It’s super helpful to try recipes multiple times and learn something about ratios, techniques, and preference. I always take recipes as outlines and opportunities to learn about the developer and my own cooking and taste. And thank you for the additional insight about the choices you made for the outcomes you like!
Thanks for this recipe! I loved these! I subbed dark brown sugar the first time and the second time around I cut the added sugar by 1/3 cup and it was delightful!
made these a couple of nights ago and they are absolutely delicious!
Made these last night and baked them this morning! Great recipe!
I love that you have the weights in the recipe, made is so easy.
Don't have a scoop, so just weighed out 10 equal portions, shaped into balls, worked perfectly.
Thank you Ladd! I’m so glad you liked
I made these as soon as I saw the reel you made for mother's day and they're amazing - the depth of flavour and the texture that the rye flour gives is so delicious and unique. I found that the chocolate sometimes would pool around an edge of a cookie, misshaping it a little or making it difficult to move when it's cooled. Could this be fixed by chopping the choccy into smaller or bigger chunks or using less chocolate?
Thanks so much for sharing your recipe x
Bigger chunks will definitely yield bigger, unruly pools of chocolate (I usually don’t mind)… but you can certainly chop smaller or use less! Would result in fewer and smaller pools
These are literally the best choc chip cookie I've ever made in my life! I added a sweetened black sesame paste to the centre of the balls before cooking and it added an extra layer to the sweet, salty umami flavour! 10/10