Below are my best tips when making a chocolate chip cookie.
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When I was trying to decide what to write about next, a couple of ideas came to mind. We are building a chicken coop and I want to share everything that is happening with that but it isn’t finished yet so it would be too soon to do a blog post. The garden is something I want to share with you, but I think I will wait until we are doing some canning and preserving. So many things! But, in the meantime I decided to write on…
Baking tips for THE Chocolate Chip Cookie
It’s such a classic baked good. If you haven’t caught on from past blog posts; I am a fan. Chocolate chip cookies were a frequent dessert for us growing up and now I barely have a day that goes by without a chocolate chip cookie in the house. They are usually tucked away in my freezer waiting to be enjoyed. You can read all about my freezer stash in my blog post on Meal Prep.
I got my chocolate chip cookie recipe from my mom and it’s one that she has adapted over the years to get it just right. I feel like every person has a “go to” chocolate chip cookie recipe and if you don’t I hope this post helps you to find it.
My definition of a great chocolate chip cookie:
Chocolate Chip Cookie (noun) : Soft and chewy, not crunchy or cakey; buttery sweet cookie base speckled throughout with semi-sweet chips. Best eaten alone, or with a big ice cold glass of milk. <3
So let’s talk about my best tips to make a great chocolate chip cookie.
Let’s start with one of the best ingredients to bake with; butter. There are a couple things that you want out of your butter when making chocolate chip cookies.
1. Softened – Your butter should be room temperature when you make cookies- this is very important. Even a little softer than room temperature is good. Melted and cold butter will not get you what you need for consistency and will be a mess to work with.
2. Whipped – When you combine your sugar and butter, make sure to beat it for a couple minutes until it is incorporated and fluffy.
Eggs should also be room temperature. It helps incorporate the ingredients better. If you have ever added a cold ingredient to a recipe with softened butter, the butter gets “curdled” looking.
Ways to get your eggs room temperature:
- Microwave on defrost for 10 seconds
- Run under warm water or set in warm water for a while. This is my husbands preferred method.
Or the obvious…
- Let it sit on the counter till room temperature. I am not usually that prepared.
It is important to have both white and brown sugar in your recipe to get the right texture. That tip is “Short and Sweet”…literally. 😉
Add a little extra flour to your cookies if they are spreading to much when you bake them.
Also, make sure that you do not over mix when you add the dry ingredients to the wet ingredients. Mix until just combined and add the chocolate chips.
I grew up using two spoons to scoop out cookie dough. It worked but the cookies were not always the same size and I feel like a lot of time was taken to try and make them symmetrical. When my family opened a café we started using a scoop and it has been a game changer. An easy way to get all your cookies uniform without taking a bunch of time. They just look so nice! This is the scoop I use.
This is one that I think a lot of people don’t think about. Letting your cookies cool too much makes for a crunchy dry cookie. Try to put your cookies away when they are still a little warm and this will insure that they will still be soft and chewy.
That concludes my tips on making chocolate chip cookies. I want to hear from you! Comment below if you have any Chocolate Chip Cookie questiosn. I’d love to help you troubleshoot! You’ll be well on your way to your staple chocolate chip cookie recipe. A great addition to any recipe box!
Check out my family recipe for chocolate chip cookies! So easy to mix up and great to store in the freezer for a quick snack or dessert. So good!
More to be desired are they than gold, yea, than much fine gold: sweeter also than honey and the honeycomb. Psalms 19:10