The Best Chocolate Chip Cookies
Tips For The Simplest Chocolate Chip Cookies :
- So what's it specifically concerning this classic chocolate chip cookie instruction that creates it such a winner? Here square measure many key 300 factors and tips that I’ve learned over the years…
- All butter, all the way: I grew up creating chocolate chip cookies with a half-shortening, half-butter base. Then over the years experimented with exploitation oil, to oil, to edible fat, to fusible butter, and everything in between. however at the tip of the day, once I’m desire a classic old-school chocolate chip cookie, I come to the present all-butter cookie instruction whenever. That buttery style is simply unbeatable, and yields the foremost soft and delicious cookie a woman might provoke. They key's simply to create certain that your butter is legit room-temperature so it'll cream properly with the sugars.
- Use each brown and white sugar: thereon note, we'll even be exploitation 2 totally different sugars during this instruction — classic white refined sugar and sugar. as a result of we’re goin’ for it.
- Extra vanilla: My father educated ME the key after we were children to continually (always) use 2 full teaspoons of vanilla per batch of dozen cookies. And I’m convinced it’s the little secret that creates these cookies further delicious.
- Add cornstarch: Yep, sounds strange, however I learned from Pakistani monetary unit Olsen years agone that adding a touch of amylum is that the secret to creating your cookies further chewy. It very works!
- Chill your dough: to assist forestall your cookies from spreading, refrigerate your entire batch of dough for two hours before baking. (This can facilitate the butter firm make a copy, so it doesn’t soften and unfold instantly within the kitchen appliance.) Or to hurry up the method, plow ahead and kind your dough balls and place them on a baking sheet. Then refrigerate the whole baking sheet for 20-30 minutes, till the dough balls square measure nice and chilled. Then…
- Don’t forget those further chocolate chips: Food stylist’s secret — to create your cookies look further delicious, poke many further chocolate chips into your dough balls simply before baking. That approach the chocolate chips are nice and visual, and also, WHO will argue with some further chocolate in their cookies?
- Bake on parchment: continually bake on parchment or a siloxane baking mat for the right cookies.
- Sprinkle on flaky ocean salt: all nonmandatory, however i really like sprinkling a pinch of flaky ocean salt onto the cookies (either onto the dough balls simply before baking, or on the cookies hot outta the oven) for an additional little bit of crunch and saltiness. So good.
Chocolate Chip Cookie Ingredients :
- Alright, now that you know the tips, let’s make our ingredient list! To make this chocolate chip cookie recipe, you will need:
- Butter: Softened completely to room temperature. It’s very important that the butter is not too hard, and definitely not melted, for it to cream properly with the sugars.
- Sugars: I like a blend of brown sugar (for that delicious molasses flavor) and white granulated sugar. But feel free to experiment with different ratios if you prefer.
- Egg: Just one. :)
- Vanilla extract: Either store-bought or homemade.
- All-purpose flour: As I said, when I’m craving this classic recipe, I unapologetically go for the old-school AP flour, butter and sugars. But if you would like a slightly healthier alternative, I have also made this recipe multiple times with white whole wheat flour, and it also bakes up nicely.
- Cornstarch: To help make the cookies extra chewy.
- Baking soda: Be sure that your box of baking soda is fresh and not expired.
- Salt: We will add some to the dough itself and, as mentioned above, I also recommend sprinkling a pinch of flaky sea salt onto the cookies before or after baking if you would like.
- Semisweet chocolate chips: I usually use standard-sized semisweet chocolate chips, but feel free to use mini semisweet chips or whatever other flavors you like.
To make chocolate chip cookies, simply…
- Combine the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
- Cream together the butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes.
- Add egg and vanilla. And mix on medium-speed until combined, about 1 minute.
- Add in the dry ingredients. And beat on medium-low speed until just combined.
- Fold in the chocolate chips. Using a spatula or wooden spoon, mix in the chocolate chips by hand until they are evenly combined.
- Chill the dough. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
- Or, for a speedier solution, you can go ahead and shape the dough into 1-inch balls, place them on a baking sheet that is covered with either parchment paper or a silicone baking mat. Then chill in the refrigerator for 20 minutes or until the dough is chilled through.
- Form the dough balls. Then once the batch of dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place them on a baking sheet that is covered with either parchment paper or a silicone baking mat.
- Bake. For about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
- Cool cookies. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to finish cooling.
- Serve! Then dive in while they’re nice and warm and ooey-gooey-chocolately. Yum.
Possible Add-Ins:
Want to mix things up? Feel free to add in:
- Different baking chips: Milk, dark, white, or semisweet chocolate chips are all delicious options here as well. Or peanut butter chips, Heath bar chips, Andes mint chips, caramel bits, or any other fun baking add-ins that you may love.
- Nuts: Chopped pecans, walnuts, almonds, peanuts, pistachios, and/or macadamia nuts are also delicious add-ins.
- Sprinkles: Toss in a handful of colored sprinkles if you’d like to make these cookies extra festive!
- Dried fruit: Dried cherries, cranberries, apricots, or other dried fruit (presuming it is chopped into bite-sized pieces, if need be) are also delicious in this recipe.
Baked Cookies: To keep already-baked cookies, store them in an airtight container for up to 4 days. Or you can freeze the cookies for up to 3 months.
- Cookie Dough: To keep cookie dough, store it in an airtight container in the refrigerator for up to 4 days. Or you can freeze the dough for up to 3 months.
- Pro tip: For easy cookie making, I recommend forming the dough into balls before freezing. Just place them on a baking sheet, and freeze for a few hours until they are completely frozen. Transfer the frozen dough balls to a ziplock bag or other airtight container. Then you can keep them in the freezer for up to 3 months. Once you’re ready to make the cookies, just thaw your desired amount of dough balls in the refrigerator until they have thawed. Then bake!
Source gimmesomeoven.com
