Chocolate Chip Cookie Perfection
This time of year, at our house, my kids, Harper, 7, and Wyatt, 4, just love helping me in the kitchen. Their favorite thing to make is chocolate chip cookies. It’s so much fun for them helping collect all the ingredients, measuring out all the ingredients and all that teamwork that goes into to making those delicious chocolate chip cookies.
After trying so many different recipes I found a solid one that I would like to share. And share some tricks that will help you make the cookie your family desires. We love soft in the middle and crispy on the outside.
What kind of cookies do you like? Cake-like cookies? What about crispy ones or chewy ones? Everyone has a favorite type of chocolate chip cookie a little crispy, a little chewy, but they all have to begin with a basic recipe. I have lots of trial and error in finding the best way of making my favorite cookies. It’s a basic recipe, here is a great starting point.
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2-1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Tips for style of cookie you like best:
You want chewy cookies try chilled dough:
- How to modify the recipe: Place portioned dough into an airtight container, separating layers with waxed paper, Refrigerate 24 hours.
- Result: Chewy cookies
(The Test Kitchen recommends chilling for at least 30 minutes, but you can even keep your dough in the fridge overnight. Might help with flavor too.
You want thin crispy cookies try melted butter:
- How to modify the recipe: Use melted butter instead of softened butter.
Using melted butter in your cookie dough helps create a cookie that spreads. A cookie that spreads during baking tends to be crispier and thinner which is great for crunchy cookie lovers.
You want dense, dough-like cookies try extra flour:
- How to modify the recipe: Increase flour up to 3-1/2 cups.
Adding more flour to chocolate chip cookie dough will create a stiffer dough that spreads less in the oven. These cookies tend to be a bit denser but the middle is almost to the point of being underdone. If you are a cookie dough lover, this one would be the best option for you.
You want soft cake like cookies use baking powder only:
- How to modify the recipe: Substitute baking powder for baking soda.
My kids love this kind of cookie.
You want chewy golden brown cookies with crispy edges use baking powder and baking soda:
Using a combination of baking powder and soda is a great way to enjoy the best of both worlds. The middles of the cookies are chewy while the outsides are crisp. This is the way I prefer my cookies.
Want to experiment:
Chocolate: Semisweet morsels are standard in most cookie recipes, but can switch it up too. Try dark chocolate chips, white chocolate chips or even flavored chips like mint or Bailey's. You can also try chopped chocolate pieces or chopped chocolate little or small depending on the texture you're looking for.
Extracts: Vanilla extract is also a standard in most chocolate chipper recipes. Experiment with different kinds of vanilla. You can also try almond extract, too.
Size: Tablespoon-sized dollops of cookie dough are standard, but you can up the size.
Hopefully you can get your next batch of chocolate chip cookies just the way you like them. These simple tips have helped me in perfecting my cookie making skills. Just little adjustments can go a long way in the kitchen.
Source:Taste of Home