The Best Chocolate Chip Cookie Recipe
Nothing says love better than warm, chewy chocolate chip cookies right out of the oven.
They are just perfect when the edges are a little crispy, and they are soft in the middle.
The vision of fresh-baked cookies is one that we can remember from childhood.
Sunday afternoon baking cookies with your mom was an activity that you looked forward to all week.
Chocolate chip cookies are the best. Their sweet vanilla scent, golden brown edges, and chewy texture make them the best cookies of all.
And there is no shortage of recipes for the best chocolate chip cookies.
Some claim their buttery flat cookies are the best, while others proudly present their gooey cookies.
Whether your secret is in the cookie dough or extra chocolate chips, there is one thing clear.
You need a perfect dough for truly the praise-worthy, best bakery-style chocolate chip cookies.
And that, we have.
This chocolate chip cookie recipe has the golden ratios and best base structures of ingredients.
It’ll serve as the blueprint for the best chocolate chip cookie dough and is what separates the bakery-style perfect cookies from the mediocre ones.
With this recipe, your cookies will turn out amazingly delicious, crisp, yet doughy every single time.
How To Make Chocolate Chip Cookies
Chocolate chip cookies are the best, and everyone needs a recipe to make them anytime they want.
This recipe is the Best Chocolate Chip Cookie Recipe Ever!
They make melt-in-your-mouth delicious cookies.
I have been making these for my family for the past few years and they absolutely love them.
Besides being so tasty, they are really easy to make., All you have to remember is that the recipe uses a ratio of 3 parts flour, 2 parts fat, and 1 part sugar.
This makes the cookies sweet, and they flatten out and cook thin and crispy on the edges, but stay soft and chewy in the center.
Make sure to use the freshest chocolate chips for the best flavor.
Before we get into the best chocolate chip cookie recipe ever, we’ll go over a few important points.
You Must Follow the Directions When It Comes to Ratios
Anyone can follow a written recipe for chocolate chip cookies.
Someone who bakes a lot can estimate how much flour, sugar, and eggs to use in a recipe because they know how each ingredient affects the batter.
It is good to know this because if you run out of a certain ingredient, you can make substitutions without it affecting the outcome of the batch.
You can add other flavors like chopped nuts, marshmallows, and chocolate candies to a batch of cookies when you want something a little different.
The basic recipe should always be the same with the right ratios of dry ingredients, wet ingredients, and additional flavors.
Make the Chocolate Chip Cookie Dough
Making chocolate chip cookie dough is quick and easy with the right tools and ingredients.
For chocolate chip cookies, combine the dry ingredients in a medium-size bowl. Measure the flour carefully using a measuring cup.
A coffee cup is not the same measurement and will make your cookies firmer due to using too much flour in the mix.
Glass pyrex measuring cups are meant for liquids, so be sure to use a measuring cup made for dry ingredients.
Scoop the flour into a measuring cup and level it with a knife. This is a cook’s way of measuring and it is very accurate. Amounts need to be accurate when baking anything.
Baking cookies requires the ingredients to be right and the measuring to be exact to make a batch come out perfect every time.
The flour, sugar, fat, eggs, leaven, and salt needs to be the right ratios to taste good and come out the way you expect.
You might not expect salt to be in a chocolate chip cookie recipe, but a sprinkling of sea salt brings out the sweetness of the chocolate and improves the flavor.
Flour is what determines if the cookies will be chewy or firm. If there is too much flour, the cookies will be dry and firm.
They may break or crumble when cool. Different types of cookies require different amounts of flour as it helps create the texture of the cookie.
Cookie dough that is stiff when mixed will produce firmer cookies, while dough that has a bit more moisture will produce softer cookies that spread out on the baking sheet.
The type of flour used can be bleached or unbleached flour. They are often used interchangeably in many cookie recipes.
Sometimes we just grab a bag of flour at the grocery store and don’t pay much attention to it.
Bleached flour contains less gluten due to the bleaching process. To have chewy cookies, you will want to buy unbleached flour for cookie making.
Whole-grain flour is another option used in baking.
However, when using whole-wheat flour, make sure to add no more than 30% to your recipe.
Because it is less processed than unbleached flour, it produces cookies that are less dense and a little dry. Cookies made with this type of flour will have a different texture and taste.
Sugar comes in many different varieties. Granulated white sugar and light brown sugar are used quite often in baking.
They both add sweetness but brown sugar has more moisture and makes soft, chewy cookies.
That is why both types of sugar are used in cookie recipes.
When it comes to buying brown sugar for baking, you have a choice of light brown or dark brown sugar.
The difference between the two is the amount of molasses in the recipe.
Molasses is a thick darkly colored sweetener that adds a caramelized flavor to baking recipes.
Light brown sugar contains 10% molasses and dark brown has 20%.
The flavor of dark brown sugar is also more pronounced, so be sure to buy the light brown version.
The addition of brown sugar makes cookies moist and chewy.
The ratio is typically half the amount of white sugar in the recipe.
The sugars, eggs, fat, and other liquid ingredients are what make the cookies soft and not hard like shortbread cookies.
The type of fat used in baking is often shortening or butter, or a combination of both.
This is because butter has great flavor but it affects the texture of the cookie if too much is used.
Butter melts and contains more moisture than shortening which causes the cookie dough to spread more on the baking sheet, which results in a thinner, crisper cookie.
If you like the butter flavor in cookies, you can use shortening and butter for the fat, or use a butter-flavored shortening.
You might also try different types of butter for flavor and texture.
Premium brands of butter made in Europe have a higher percentage of butterfat and have less moisture, which makes them ideal to add to a cookie dough recipe.
Another suggestion for using butter in cookie recipes is to choose unsalted butter over salted butter for baking.
Many recipes contain a small amount of salt anyway and adding more salt in the butter may change the flavor of your cookies making them less sweet and saltier.
Cookie recipes often call for the addition of large eggs. If you don’t have large eggs, you can substitute medium eggs, but you will need to use more of them.
Eggs add moisture to a cookie dough recipe and you can substitute egg sizes in a recipe without any problem. A recipe that calls for 2 large eggs will turn out fine if all you have is medium eggs.
The only time you have to worry about substituting eggs is in recipes that call for 6 eggs or more.
Then you’ll want to add an extra egg. Egg sizes differ only slightly, so it won’t make any difference. You can still have bakery-style chocolate chip cookies with medium eggs.
Leavening is an old word that means “to rise.”
In recipes, the baking powder and baking soda are what give your cookies a little puffiness and helps them to brown around the edges.
Baking powder contains a small amount of baking soda, but cannot be used as a substitute in some recipes.
In chocolate chip cookies, the amount of baking powder is used to help the cookies rise just a little so they are soft in the center and chewy, while the outside edges get crisp and browned to perfection.
If you want more of a cakey texture, like when making cookie bars, baking powder is used in a higher ratio because it makes the dough rise resulting in a chewy cookie similar to a brownie.
You might be asking yourself, “Why would you want to add salt to a cookie recipe?” Salt is a flavor enhancer and strengthens the proteins in cookie dough, helping the cookies retain moisture, and gives them their chewy texture.
You can use any type of salt as they are identical in structure and flavor.
That means you can use Kosher salt, table salt, and even sea salt in your homemade chocolate chip cookies without any issues.
The only difference between these types of salt is the texture. Kosher salt and sea salt are coarse, while table salt is finely ground.
You can put Kosher salt or sea salt in a mortar and pestle to grind it into a fine powder if you don’t like the large crystals.
When adding to a recipe, always stick to the amounts in the recipe. Adding too much will alter the taste of your cookie.
Other Factors That Affect Cookie Texture
Mixing: Baking cookies is more than just throwing ingredients in a bowl and mixing them up.
The technique and how you mix them are important.
Mixing dry ingredients with wet ingredients to make a dough helps develop the gluten in the flour that produces the chewy texture we want.
However, overmixing will make the dough too stiff resulting in harder cookies.
If your dough seems a little stiff and has less than 50% fat, you can add a little more to soften it up.
Add more fat instead of more liquid to cookie recipes that go awry.
The higher-fat dough tends to be softer and less tough than recipes with lower fat ratios.
Shaping: When it comes to shaping your cookie dough, recipes with a higher fat ratio do well by shaping the dough into round balls and placing them on a baking sheet.
They will take longer to cook, making them chewy. If you want thinner, crisper cookies, flatten the balls slightly, so they cook faster.
Spacing: Spacing cookies is another important technique for ensuring they spread adequately during baking. You should place your dough balls 2 inches apart to give them plenty of room.
The high-fat cookie dough needs a longer baking time, whereas cookies that bake for shorter periods only need an inch of space between them.
Time and temperature: These are very important, as baking at the wrong temperature or for too long will not give you the type of thick chocolate chip cookies you’ve been dreaming of.
They may be too soft in the middle or burned on the edges and bottom. Perfect timing yields the best cookies with a crispy texture and chewy middle. It’s never a good idea to increase the temperature to make them cook faster.
Equipment: Believe it or not, the type of equipment you use does matter in making cookies. It can affect the browning of your cookies.
Heavy dark aluminum pans and cookie sheets lined with parchment paper help the cookies cook evenly and keep them from sticking after cooling.
Oven position: It is best to always place your baking pan of cookies on the center rack in your oven.
If you are making more than one batch of cookies at a time, you can add additional pans on the remaining racks and rotate them to ensure even cooking.
Simply move their position every so often so the pan on the top rack doesn’t brown too much.
Cooling: Make sure to cool cookies completely before storing them in an airtight container. Steam trapped inside a closed container can make them turn soggy quickly.
- 1 ¼ cup brown sugar, packed
- ½ cup unsalted melted butter
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 6 oz dark chocolate chips
- Whisk together brown sugar, melted butter, and salt in a large bowl. Mix until it forms a smooth paste.
- Add the egg and vanilla extract into the bowl and beat until it is smooth and velvety.
- Combine the flour and baking soda and add them to a fine-mesh sieve and lightly “sift”, ensuring there are no lumps.
- Add flour mixture to the wet ingredients and mix using a rubber spatula. Be careful not to overmix, though. Just until it is well incorporated..
- Fold the chocolate chips into the mix and let the dough chill in the refrigerator for 20 - 30 minutes. You can also make the dough ahead and chill it overnight for more flavor. The longer it sits in the refrigerator, the better it will taste.
- Preheat your oven temperature to 350°F (180°C).
- Line a baking sheet with parchment paper. Using an ice cream scoop, scoop the mix into little dough balls. The recipe should make about 12 balls of cookie dough.
- Set about 4 inches apart on the parchment paper. Make sure to leave room on the sides of the pan so the cookies don’t stick.
- Let the cookies bake for 15 minutes, or until the edges are crispy and light brown.
- Cool them to room temperature before removing them to an airtight container for storing.
If you can resist eating them all, keep the remaining cookies in an airtight container or cookie jar for storing, up to 3 weeks.
Sifting the flour and baking soda before adding to the wet ingredients makes a world of a difference. Don't skip this step if possible.
Cookies spread in the oven. Be sure to give enough space between the cookie dough balls to allow spreading.
Amount Per Serving: Calories: 272Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 304mgCarbohydrates: 37gFiber: 1gSugar: 25gProtein: 3g