Did you know that the original chocolate chip cookie was the result of a kitchen mistake? A housewife decided to pour melted chocolate into a cold dough to make a chocolate cookie. Instead the chocolate cooled and broke up into little chunks. These days most kitchen errors aren’t half as awesome or lucky. This post is here to help you prevent any chocolate chip cookie baking problems in your kitchen. How many different times have you seen a recipe calling itself “THE PERFECT CHOCOLATE CHIP COOKIE”? I know I’ve seen it more times than I can count. Is it the same recipe, printed over and over again? No, they’re often different (albeit only slightly.) How can this be? How can there be multiple perfect cookie recipes? Are all of these recipe writers wrong save for one? No way! The perfect chocolate cookie is totally subjective. I like mine dense and chewy, my boyfriend likes them light and crunchy (he is wrong, but I digress.) So here, instead of giving you another impersonal recipe I am going to show you how you can tailor the recipe to be your perfect cookie, be it chewy, crunchy, dense, sweet, or however you like it.
sweeteners, like sugar or brown sugar
butter, softened and creamed, cold and cubed, or melted
flavoring, like vanilla extract
Flour, usually all-purpose
and a leavening agent like baking soda or baking powder.
Let’s take a deeper look at each of these components and the roles they play.
Now let’s talk a little bit about leaveners.
No matter how you like them here are some tips to better chocolate chip cookies;
Rest the dough overnight! But we already went over this.
Use the nicest quality chocolate you can comfortable afford. The butter flavor gets lost easily in chocolate chippers but the chocolate stands out, so use the best you can.
Use at least two different types of chocolate! Preferably in different sizes, like small chips and large chunks. This means each and every bite of each cookie will be different, new, and exciting!
Cut the salt in half and sprinkle some on the top of the cookie. The salt on the outside will help your tongue create more saliva, which helps to spread the flavor of the cookies over all of your cookie hungry tongue.
If your cookies are spreading out too much try adding a couple tablespoons of flour to help combat that and bake only a couple at a time until they no longer spread too much.
Basic Chocolate Chip Cookie Recipe (feel free to personalize!)
1 cup butter, softened at room temperature
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt, plus more for sprinkling on the cookies
3 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped dark chocolate pieces
1 cup milk chocolate chips
- In a large bowl or using a stand mixer cream together the butter and sugars on medium speed. Make sure to scrape down the sides of the bowl so that everything is combined.
- Turn the mixer onto high and slowly add in the eggs and vanilla extract.
- Stop the mixer and scrape down the sides again. Add the remaining ingredients and mix on low speed until just combined.
- Rest the dough in the fridge over night. When ready to bake preheat oven to 365°F. Scoop out the cookies and do not flatten them. Lightly sprinkle them with salt. Bake on a parchment lined cookie tray until the middles look underdone but the edges are browned, about 12-14 minutes for an average sized cookie.