This is the chocolate chip cookie deep dive you didn’t know you needed! 🍪🔥
Gemma and Ami are celebrating National Chocolate Chip Cookie Day with a full-on flavor showdown: classic New York Times cookies vs Gemma’s bold tahini + olive oil cookies. They break down every factor that makes a difference — from flour type to fat, sugar ratios to chocolate percentages — and share expert tips on aging dough, baking from frozen, and achieving the perfect gooey center or crispy edge.
PLUS:
🥄 Should you use cake flour, bread flour… or rye?!
🍫 What chocolate actually belongs in your cookie
🔥 Why baking soda rules for gooey centers
🌡️ Room temp vs frozen dough: what really works
🧂 Why salt is the real secret to cookie greatness
📌 Mentioned Recipes & Links:
• Gemma’s Best Ever Chocolate Chip Cookies: https://www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/
* Gemma's Best Chewy Chocolate Chip Cookies: https://www.biggerbolderbaking.com/best-chewy-chocolate-chip-cookies/
* Original Nestle Toll House Cookies: https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-cookies/
📩 Want to sponsor the show?Email: kevin@biggerbolderbaking.comSubject: “K2K Sponsor”
#chocolatechipcookies #cookies #kneadtoknow
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