The Perfect Chocolate Chip Cookie
$165 per person
What You'll Learn
By the end of the class, you will:
- Know how to make large beautiful bakery-style chocolate chip cookies
- Be able to tweak existing chocolate chip cookie dough recipes to come up with your own favorite version
- Learn the role of different flours, sweeteners, spices, and fats in cookie dough
About This Class
Crispy? Soft? Chewy? Gooey? In this workshop, we’ll explore all the permutations of the classic chocolate chip cookie so you can develop your own perfect recipe.
We’ll learn the difference between the classic Tollhouse back-of-the-bag recipe to the large, chewy bakery-style chocolate chip cookie to the crispy, crunchy chocolate chip cookie as well as everything in-between. We’ll learn how to tweak a standard recipe to your own taste buds, discuss why “aging” the dough in the refrigerator can improve the cookie’s texture, explore spices, extracts, alternative flours, sweeteners and fats. Finally, we’ll learn how to make your own criss-cross chocolate chip and reverse chip cookie from Irvin Lin’s acclaimed cookbook, “Marbled, Swirled and Layered.”
Classic Chocolate Chip Cookies plus many variations, including Criss-Cross Malted Chocolate Chip and Reverse Chip Cookies
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Irvin Lin, the man behind the blog Eat the Love, is a graphic designer turned award-winning photographer, food writer, and recipe developer. His cookbook, Marbled, Swirled, and Layered, released by Houghton Mifflin Harcourt, was listed as one of the best baking cookbooks of 2016 by the New York Times.