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The Perfect Chocolate Chip Cookie Recipe
|My daughter, Mia. I think it’s safe to say here that she loves these cookies!|
Chocolate Chip Cookie Recipe questions answered:
How do you keep cookies soft?
A trick of the trade to help keep your cookies soft is to place a one-quarter piece of white bread, for every 12 cookies in an airtight container with the cookies. Be sure to only use white bread as it will not transfer its flavor to your cookies. The cookies will, in turn, absorb the moisture from the bread, which will help keep the cookies nice and soft.
What are the different kinds of cookies?
Chocolate chip cookies are the ultimate cookie, but other flavors do exist! The flavors of cookies that one can make are almost endless! From double chocolate to oatmeal to sugar, the different kinds of cookies on and on. Some of my most favorite kinds of cookies are Monster cookies which are full of oats, m&m’s, chocolate chips, and peanut butter chips. Yum! I also really love these Cake Batter Cookies. They really do taste like cake batter! Adding some nuts to your cookies is always a great flavor variation. These White Chocolate Macadamia Nut Cookies are divine!
Why are my chocolate chip cookies coming out flat?
Typically cookies that are flat can be attributed to one of two things. It could be due to not enough flour or too much butter. Both options result in flat cookies. Mother Nature Network is a great resource for troubleshooting what went wrong with your cookies.
How do you make the perfect chocolate chip cookie?
- Begin by preheating your oven to 375 degrees. The next step is to then stir the flour and baking soda together and set it aside.
- Next, heat the butter in a skillet for about 2 minutes. Then, stir the butter constantly until it is dark golden brown and has a nutty aroma. Then remove it from the heat and place it in another bowl that you will then add the remaining butter and stir until it is completely melted.
- Next, add the sugars, salt, and vanilla and stir until it is completed mixed together. Let the mixture to stand for 3 minutes then whisk for 30 seconds. Next, repeat this process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- Then, stir in the flour until combined. Next, stir in the chocolate chips. Divide the dough into 16 portions placing them about 2 inches apart.
- Finally, bake the cookies 1 tray at a time until they are golden brown for about 10-14 minutes. Let the cookies cool before serving.
Cook’s Note – Perfect Chocolate Chip Cookies:
- Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.
- Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
- This recipe works with light brown sugar, but the cookies won’t have as pronounced butterscotch undertones.
How much will it cost to make this perfect chocolate chip cookies recipe?
RECIPE COST: $6.07
COST PER COOKIE (THESE ARE BIG!): $0.38
- 1 3/4 cup (8.75 ounces) all-purpose flour – $0.34
- 1/2 teaspoon baking soda – $0.01
- 14 Tablespoons butter – $1.40
- 1/2 cup (3.5 ounces) granulated sugar – $0.12
- 3/4 cup (5.25 ounces) dark brown sugar – $0.33
- 1 teaspoon salt – $0.01
- 2 teaspoons vanilla extract – $1.36
- 1 large egg – $0.10
- 1 large egg yolk – $.05
- 1.25 cups bittersweet chocolate chips – $2.35
Perfect Chocolate Chip Cookies
- 1 ¾ cups unbleached all-purpose flour 8 3/4 ounces
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter 1 3/4 sticks
- ½ cup granulated sugar 3 1/2 ounces
- ¾ cups packed dark brown sugar 5 1/4 ounces
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups semisweet chocolate chips or chunks I used Ghiradelli’s Bittersweet Chips
- ¾ cup chopped pecans or walnuts toasted (optional)
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
This post first appeared on Food Folks and Fun on May 6, 2011. I have since updated the pictures. Some of the originals are below.