#Chocolate chip cookie how to

I put all eggs together and didn't split them, blended with flour added at the same speed as the sugar, egg mixture bc I didn't have a speed option and I put cacao nibs instead of the chips in the recipe and ended up with hard, cake like cookies. There might be something to the dough being refrigerated for a day or two. They can be delicious cooked the right amount of time and unedible if not (for me is 9 minutes with refrigerated dough). What ever you do, do not overcook these cookies. I also used a 12 oz bag of chocolate chips we had and that seemed to be an adequate quantity of chips. I added a bit more salt on the second go around. Really good, straight forward recipe, easy to repeat. They were a great hit with my dinner guests and family that same night and still wonderfully delicious the next day! I let the cookies cool on the baking sheet to maintain these huge cookie's (5' diameter) shape. I did not flatten the cookies and baked them for approximately 13-15 minutes at 375. I scooped 1/4 cup batter for each cookie, arranging the mounds 3 inches apart, with 6 cookies on each baking sheet. I substituted dark chocolate chips, 53% cacao, for the suggested chips. These cookies are amazing! I made a few changes since I love dark chocolate. I also didn't like how big the cookies were when I used 1/4 cup, so I used 1/8 cup instead. I recommend 10 minutes instead of 13-15 minutes. This is a great cookie, but the cooking time is way too much. My go-to chocolate chip cookie recipe! Always delicious. But all in all a great recipe! Really easy and quick. I halved the recipe because it asked for 16 oz of chocolate, which is totally wrong, so now I will do the whole recipe because my family ate them all in only one day! 16 oz translate to 453 grams and it was a lot less than that. I flattened them out only slightly and omitted the 3/4 of the eggs( I don´t like caky cookies), I also sprayed the baking sheet. Great recipe! I did shorten the baking time to 11 minutes and made them a lot smaller. Wonderful cookies come from this easy recipe. You can use a cookie scoop to portion your dough or a measuring cup, but make sure to moisten your palm before you flatten the cookies out, so they don’t stick to your hand. Lover of salty-sweet? Sprinkle on some fancy salt just before baking.įor cookies with even more nuanced flavor, chill the cookie dough overnight before baking-this will also keep the dough balls from spreading too much on the cookie sheet. Is big crunch your thing? Fold in a handful of toasted pecans or walnuts. If you’re into bold chocolate chunks, you can opt to use chopped chocolate bars instead of chips.

If your perfect chocolate chip cookie is slightly crunchy or more on the tender side, experiment with the range of bake times below, cooking just one or two cookies at first to see exactly how to get them just right. And because this variation is so classic, it’s also extremely flexible. This recipe splits the difference, giving you soft cookies with golden brown, crisp edges. Some people like their cookies crispy, while others prefer a chewier texture. Opinions vary about what makes the best chocolate chip cookie. Served warm with a glass of milk, this beloved treat is bound to bring up Proustian childhood memories of grandmothers’ kitchens, after-school snacks, and family celebrations. But chilling the dough allows the gluten to relax, more flavor to develop, and prevents your cookies from spreading out all over the place in the oven.We all know the saying “as American as apple pie,” but a simple chocolate chip cookie recipe is perhaps the most iconic American dessert of all. I know, this is also my least favorite part about baking: the waiting game. Over-mixing the dough will lead to super tough cookies due to too much gluten forming in the dough.Ĥ. Do not overmix! When adding the flour at the end, you want to make sure to only fold the dough together until you see no more flour streaks. A little trick if you forget to take the eggs out (like I often do) is to let the eggs sit in a bowl warm water for 10 minutes!ģ. Be sure to take out your eggs at least 30 minutes before making these cookies. It is important that the eggs are at room temperature so that they incorporate well with the dough. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!Ģ. Incorrectly weighing the flour in this recipe could lead to a very crispy, undesirable cookie. It is important that you weigh the ingredients so that the recipe turns out correctly.

#Chocolate chip cookie how to