David Tamarkin

I mean, I go through so many of those Calibo wafers. It's crazy. I know. It is like a handful is like a perfect snack. Also a very good breakfast. Anyway, it's all there at kingarthurbaking.com. Go there. Get everything you need for your chocolate chip cookie. Start baking.

I know our listeners have a lot of questions about chocolate chip cookies, so let's get into it. It's time for Ask the Bakers. Maybe you have a baking question that's stumping you. If so, head to kingarthurbaking.com slash podcast to record a voice message. And we may end up using it on the show. That's kingarthurbaking.com slash podcast.

I know our listeners have a lot of questions about chocolate chip cookies, so let's get into it. It's time for Ask the Bakers. Maybe you have a baking question that's stumping you. If so, head to kingarthurbaking.com slash podcast to record a voice message. And we may end up using it on the show. That's kingarthurbaking.com slash podcast.

Actually, all we're doing is waiting by the phone all day, all night. I don't eat until we get a question. I don't sleep until we get a question. So please send a question. I'm hungry.

Actually, all we're doing is waiting by the phone all day, all night. I don't eat until we get a question. I don't sleep until we get a question. So please send a question. I'm hungry.

I think I know what's going on too. Wait, can I tell you my theory first?

I think I know what's going on too. Wait, can I tell you my theory first?

Okay. Or can this be the piece of equipment that we think is messing them up? Yes. Okay. On the count of three. One, two, three. Children. I think your children are pulling tricks on you. Sorry, you had the right answer, I think.

Okay. Or can this be the piece of equipment that we think is messing them up? Yes. Okay. On the count of three. One, two, three. Children. I think your children are pulling tricks on you. Sorry, you had the right answer, I think.

I love my scale. I use it every single day, multiple times a day.

I love my scale. I use it every single day, multiple times a day.

Yeah. I think that's probably the culprit right there. I think, let's just say that she's using a scale. I think the other culprit could be just a wonky oven. And one of the most mind-bending things I learned about chocolate chip cookies from our test kitchen is that a too hot oven doesn't make your cookies spread. It makes them seize up too quickly.

Yeah. I think that's probably the culprit right there. I think, let's just say that she's using a scale. I think the other culprit could be just a wonky oven. And one of the most mind-bending things I learned about chocolate chip cookies from our test kitchen is that a too hot oven doesn't make your cookies spread. It makes them seize up too quickly.

that it's a too low oven that makes them spread because the hot oven sets the outside crust immediately. And the low oven doesn't set it soon enough so it spreads. I always thought it was the other way around. But it doesn't really matter what the problem is. It's just like your oven might be running high sometimes and low sometimes. This country is full of wonky ovens.

that it's a too low oven that makes them spread because the hot oven sets the outside crust immediately. And the low oven doesn't set it soon enough so it spreads. I always thought it was the other way around. But it doesn't really matter what the problem is. It's just like your oven might be running high sometimes and low sometimes. This country is full of wonky ovens.

And so an oven thermometer is also a really handy thing to have.

And so an oven thermometer is also a really handy thing to have.

Where do I begin? I mean, I have so many thoughts about this. I think we can check off the easy answers first. So first of all, yes, the type of chocolate, the form of chocolate you use does matter. If you are using chocolate chips, those are designed specifically to not melt. And that has an impact on the final texture of your cookie.

Where do I begin? I mean, I have so many thoughts about this. I think we can check off the easy answers first. So first of all, yes, the type of chocolate, the form of chocolate you use does matter. If you are using chocolate chips, those are designed specifically to not melt. And that has an impact on the final texture of your cookie.

A chocolate chip cookie that uses chocolate chips will not spread as much. Neither good nor bad. It's a stylistic thing. But yes, it absolutely matters. If you're chopping your chocolate, you're going to get pools of chocolate throughout your cookie. Your cookie is going to kind of lay a little flatter. And you're going to have less consistency between chocolate bite to chocolate bite.