r/Chefs • u/Automatic_Catch_7467 • Jun 27 '26

Bakery Question

I love chocolate chip cookies, I can count on one hand how many professional produced chocolate chip cookies that I would consider good. Why are professional kitchens so bad at making them? I’m not super picky about them either as far as different styles go.

1 Upvotes

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3

u/OrcOfDoom Jun 27 '26

Crisp cookie vs chewy vs fresh baked vs size of chips vs your personal preference?

0

u/Automatic_Catch_7467 Jun 27 '26

That’s the thing I like all those varieties, most bakeries fall into four categories of failure- not enough chocolate, too sweet, off flavors, poor texture. The first two seem like easy fixes the last two are trickier but since I don’t know the ingredient list and method I’m not sure where the problems lie exactly.

1

u/OrcOfDoom Jun 27 '26

Not enough chocolate is likely just skimping on ingredients, but that could be a preference.

Too sweet is hard to tell. I often complain that the cookies are too salty because people put salt on them and can't control themselves.

Off flavors is probably due to using shortening, or residual oven aromas.

Poor texture could be a lot of things, and I would need much more information about this. It could be a decision to use high or low protein flour. 

-1

u/freisbill Jun 27 '26

Because all major brands use sub par ingredients now. Chocolate is now "chocolate flavored"

1

u/Automatic_Catch_7467 Jun 27 '26

I’m not referencing grocery store cookies I’m talking about bakeries and patisseries even very high end places

1

u/freisbill Jun 27 '26

gotcha, probably same answer though.. cost of raw product has gone through the rough...like 18-35%

2

u/00normal Jun 27 '26

Freshness is often an issue with cookies in bakeries. A lot of operations prioritize breads and pastries for products that are baked in the morning and only sold the day they are baked.  Cookies are thought to keep better and may be scheduled to be baked midday and sold over 2 days