These Cookie Tricks Changed Our Chocolate Chip Cookie Game (And the Mysterious Propitious Mango)

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: [email protected]: “K2K Sponsor” #chocolatechipcookies #cookies #kneadtoknow