ULTIMATE GUIDE TO PERFECT CHOCOLATE CHIP COOKIES

Ultimate Guide to Perfect Chocolate Chip Cookies 5I haven’t met a cookie I didn’t like, guys. Let me also say, I haven’t met a lot of cookies I love either. I’m kinda picky. Okay, I’m a cookie snob. I admit it. I’m picky about the kind of chocolate chips. The texture of the cookie. The sweetness. And pretty much anything else you can think of.

That is exactly why I’m going to do the ultimate guide to perfect chocolate chip cookies. I’m going to use one recipe and show you how changing the quantities of a few ingredients will give you the cookie of your dreams! *Happy dancing to the moon*

Oh, and let me say – NERD ALERT. If you are totally not into the cookie sciencey thingy (that’s a technical term right there) then feel free to skip below to the recipe. I hope you love them as much as I do!

Ultimate Guide to Perfect Chocolate Chip Cookies Baked on Sheet 4CThe Chewy Cookie

To achieve the perfect chewy chocolate chip cookie we:

  1. Use a higher amount of brown sugar than white sugar. The added moisture from the brown sugar helps keep cookies chewy in the center.
  2. Use more liquids and lower fat content. We achieve this by cutting back on butter and by melting it.
  3. Chilling the dough for an extended period of time. This allows flavors to develop and prevents spreading.
  4. Strong flour or gluten development. There are recipes out there that suggest to use bread flour because of its high gluten content (the New York Times Best Cookie Recipe). Other recipes suggest sifting the dry ingredients. This helps incorporate air into the batter. I whisked. It’s easier.

The Crunchy/Crispy Cookie

To achieve the perfect crunchy/crispy chocolate chip cookie we:

  1. Use a lower proportion of liquid in the dough.
  2. Use a higher amount of granulated sugar to brown sugar. Increase the fat content. We’ll use an increased amount of cold butter here. This will help reduce the liquid in the dough.
  3. Bake at a higher temperature. This causes evaporation of the moisture that is in the cookie.

The Soft/ Puffy Cookie

To achieve the perfect soft and puffy chocolate chip cookie we:

  1. Lower the sugar content of the dough. This is done by replace some of the sugar by honey, molasses, or corn syrup. These sugar are hygroscopic (that’s just a fancy word that means they absorb moisture from the air).
  2. Use cake flour. The lower protein content helps produce a fine, soft, even crumb. This is because less gluten forms when you mix it into a dough. Also, the corn starch in cake flour helps achieve soft puffiness too.
  3. Under bake the cookies and bake at a lower temperature.

Other Tips to the Perfect Chocolate Chip Cookie:

  1. Refrigerate dough between batches. You want it to be as cold as possible when it hits the oven.
  2. Do not overcrowd baking sheet. I put just 6 cookies on a sheet.
  3. Place only one baking tray in the oven at a time. Use a second tray to load up and alternate trays. That way you don’t have to wait for the baking tray to cool.
  4. Place a few extra chocolate chips on dough balls before baking. This makes for a picture perfect cookie.

How the Cookie Crumbles (Troubleshooting):

ultimate guide to perfect chocolate chip cookies troubleshooting* I mention soft in the above table, this is when it isn’t the desired texture.

The pictured recipe is The Ultimate Chewy Chocolate Chip cookies recipe. The recipes for the crunchy and soft cookies can be found as tabs in the recipe below.

Ultimate Guide to Perfect Chocolate Chip Cookies Ingredients 2The chewy cookie recipe gets semi melted butter. This makes the cookies uber chewy in the center with a perfect crisp around the edge. I also used one egg and one egg yolk. Not pictured: the granulated sugar. Because I forgot. Forgive me.

Ultimate Guide to Perfect Chocolate Chip Cookies Dough + Chips 2I used half semi chocolate chips and half bittersweet. We’re BIG dark chocolate fans and don’t like a cookie thats too sweet. Customize the cookie to your liking! Milk chocolate chips and white chocolate chips are great options too!

Ultimate Guide to Perfect Chocolate Chip Cookies Dough ZMix the dough, cover with plastic wrap. Refrigerate dough for 3 – 72 hours. I typically refrigerate for 24 – 48 hours.

Ultimate Guide to Perfect Chocolate Chip Cookies_Eat chewy cookies by the dozen. Yumma. Nom. Nom.

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[tab title=’CHEWY CHOCOLATE CHIP’]

THE CHEWIEST CHOCOLATE CHIP COOKIES

Rating: 51

Active Time: 5 minutes

Inactive Time: 12 minutes

Total Time: 17 minutes

Yield: 36 small cookies or 18 large

THE CHEWIEST CHOCOLATE CHIP COOKIES

Ingredients

  • 2 and 1/4 cup (10 and 1/8 ounce) all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 12 tablespoon (3/4 cup) unsalted butter, semi melted state (half liquid half solid)
  • 1 and 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoon vanilla extract
  • 1 and 1/2 cups semisweet chocolate chips (or your favorite kind)

Instructions

  1. In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
  2. In an electric mixer, fitted with the paddle attachment, cream the butter and sugars together for 2 minutes. Add the vanilla extract. Lower the speed on the mixer and add the yolk. Mix until just combined. Add the egg. Mix until just combined. Add the flour mixture in three batches only mixing till combined. About 2 minutes total. Stir in the chocolate chips by hand.
  3. Cover the dough with plastic wrap and refrigerate for 3 - 72 hours.
  4. Place a rack in the center of the oven and preheat the oven to 325 degrees F. Line a baking sheet with parchment paper (or a silicone pad) and scoop dough on onto sheets. 6 cookies per sheet. Bake for 10 to 12 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Let cool on baking sheet for 5 minutes before moving to cooling rack.
http://littlespicejar.com/ultimate-guide-to-perfect-chocolate-chip-cookies/
[/tab]
[tab title=’CRUNCHY CHOCOLATE CHIP’]

THE CRUNCHY CHOCOLATE CHIP COOKIE

Rating: 51

Active Time: 5 minutes

Inactive Time: 15 minutes

Total Time: 20 minutes

Yield: 36 small cookies or 18 large

Ingredients

  • 2 and 1/4 cup (10 and 1/8 ounce) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, cold
  • 1/4 cup light brown sugar
  • 1 and 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 1 and 1/2 cups semisweet chocolate chips (or your favorite kind)
  • 2 tablespoons milk
  • 1 and 1/2 cups

Instructions

  1. Place a rack in the center of the oven and preheat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl.
  2. In a small bowl, combine the egg, vanilla and milk. Whisk until mixed.
  3. In an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar. Starting on low speed to soften the butter. Increase the speed, and cream the mixture until light and fluffy. Reduce speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips.
  4. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
  5. Remove the cookies from pan immediately. Cool on rack. Once cooled, store in an airtight container.
http://littlespicejar.com/ultimate-guide-to-perfect-chocolate-chip-cookies/

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[tab title=’SOFT & PUFFY CHOCOLATE CHIP’]

THE SOFT AND PUFFY CHOCOLATE CHIP COOKIE

Rating: 51

Active Time: 5 minutes

Inactive Time: 15 minutes

Total Time: 20 minutes

Yield: 36 small cookies or 18 large

Ingredients

  • 2 and 1/4 cup cake flour
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup shortening (butter flavored works best)
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 and 1/2 cups semisweet chocolate chips (or your favorite kind)

Instructions

  1. In an electric mixer fitted with the paddle attachment, cream the shortening, sugar, and brown sugar until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
  2. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed and continue to mix until thoroughly incorporated.
  3. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough for at least 1 hour.
  4. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 15 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
http://littlespicejar.com/ultimate-guide-to-perfect-chocolate-chip-cookies/

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