Guittard Akoma Chocolate Chip Cookies Recipe

These Guittard Akoma Chocolate Chip Cookies are thin and chewy, and chock full of some serious chocolate chips.


See how these Guittard Akoma Chocolate Chip Cookies weigh in in The Chocolate Chip Cookie Experiment! They're thin and chewy, and chock full of some serious chocolate chips.

As promised, it’s week #2 in The Chocolate Chip Cookie Experiment and I’m back with another chocolate chip cookie recipe! Last week’s Nestle Tollhouse cookies were on the thick, puffy, and chewy side. These Guittard cookies are almost the total opposite.

I’m still categorizing them as ‘chewy.’ But aside from that– they’re different than the Nestle cookie classics in just about every way. More sugar (heavy on the brown), less butter, and baking powder instead of baking soda mean that these cookies spread quite a bit and have crunchy, sugary edges.

See how these Guittard Akoma Chocolate Chip Cookies weigh in in The Chocolate Chip Cookie Experiment! They're thin and chewy, and chock full of some serious chocolate chips.

See? These guys are spreaders.

Are They Supposed to be Thin?!?

And that bugged me at first. I think because it reminded me of a time  that I didn’t know the difference between butter and margarine, and, as a result, my chocolate chips cookies would alwaaaaaaaaaaays spread flat. When I didn’t want them to. #annoying #usebutternotmargarine

By the third dozen cookies I baked using this recipe, I realized that I actually didn’t mind the spreading. Having an increased baking knowledge over my former, more inexperienced self, it dawned on me that the thin, chewy, crispy-edged cookies were really, really good. And that maybe they were actually supposed to spread. …so that they could be thin, chewy, and crispy-edged.

Like…. on purpose. *gasp*

Once I stopped thinking of the thinness as a mistake or a problem with the recipe (and, honestly, with that amount of sugar and butter, the thin cookies are definitely intentional), I knew that I really, really liked this recipe.

As if the 2 dozen I had already stuffed in my face weren’t evidence enough.

See how these Guittard Akoma Chocolate Chip Cookies weigh in in The Chocolate Chip Cookie Experiment! They're thin and chewy, and chock full of some serious chocolate chips.

I have to admit, my love of these cookies was due, in no small part, to the chocolate chips. Guittard has always been my preferred brand of chocolate chips, but these Akoma Extra Semi-Sweet Chocolate Chips were new to me.


See how these Guittard Akoma Chocolate Chip Cookies weigh in in The Chocolate Chip Cookie Experiment! They're thin and chewy, and chock full of some serious chocolate chips.

The Chocolate Chip Cookie Experiment: 2. Guittard Akoma Chocolate Chip Cookies

Ingredients

  • 2 cups unsifted all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) Guittard Akoma Extra Semisweet Chocolate Chips

Instructions

  1. Preheat oven to 375. Line cookie sheets with parchment.
  2. In a small bowl, combine flour and baking powder. Set aside.
  3. In a large bowl, cream butter, sugars and salt until light. Beat in eggs and vanilla until smooth. Mix in flour just until combined; stir in chips.
  4. Drop by well-rounded teaspoonfuls onto lined cookie sheets, allowing 2 inches between cookies. Bake 10 minutes or until golden brown around edges. Cool on baking sheet several minutes before transferring to racks to cook completely. Store in airtight container.

Notes

Recipe Source: Guittard

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11 thoughts on “Guittard Akoma Chocolate Chip Cookies Recipe”

  1. I am loving your experiments and I do love Guittard chips too. Those new ones sounds awesome. I do love thicker cookies in general BUT I have made some thin one that were strangely addicting and “Once I stopped thinking of the thinness as a mistake or a problem with the recipe” — same! and then you can really just embrace the thinness. Pinned!

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  2. I am the same way on the thin cookies. If it’s an accident, I hate it. If it’s meant to be that way, they’re delicious. Those sugary crispy edges are pretty amazing.

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  3. Yum! I made these and they did not turn out thin. They were regular thickness and chewy, but also had a bit of crisp on the bottom. YUMMY. The family loved it! Thanks!

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  4. did not turn out anything like the pictures. not thin at all…i followed the recipe to the tee as i know that even the smallest adjustment can make a difference. i felt as if more butter maybe? not understanding how you got them to look like you did. i know not to overbake as well as that affects the texture so i watched them every minute on first batch. cut the baking time..made them a little better but still not thin or chewy. kinda dissapointed as the pics looked perfect to what i was looking for.

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