For years I have made chocolate chip cookies using the classic Nestle recipe. I have to say that the raw dough is yummy, and now that I’m an adult, I can eat it before it’s baked without anyone yelling at me. After baking the cookies however, they always seemed a little flat to me. I was never completely happy with the end results.
This time, I did some research and found some helpful hints. It turns out that with a few tweaks I ended up with chocolate chip cookies were fluffier and delicious!
BETTER CHOCOLATE CHIP COOKIES
PC: Ann Kirsten
Ingredients:
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter (1 cube) at room temperature (NOT melted or softened too much)
½ cup firmly packed brown sugar
6 Tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups chocolate chips, regular or mini
Instructions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a medium bowl, stir together the flour, baking soda and salt. Set aside.
In a mixer, cream the butter and both sugars together for at least two minutes. Seriously, set your timer.
Run the egg under warm water and then add it and the vanilla extract to the mixer. Beat for another minute.
With the mixer turned low, gradually add the dry ingredients, and mix only until the flour is barely stirred in. Do not overmix.
Add the chocolate chips and do two whirls with the mixer (or stir them in with a spoon).
Roll the dough into balls, approximately 2 Tablespoons in size for big cookies or 1 Tablespoon in size for small ones.
Bake the cookies, one sheet at a time in the middle of the oven, 10 minutes for the small cookies and 13 minutes for the big ones (or until the edges are barely browned).
Let the cookies cool for 5 minutes on the pan before removing them to a rack to cool completely.
PC: Ann Kirsten
TIPS:
- Make sure your butter is not melted or too soft. If it is, chill your dough before baking.
- Don’t over-mix your dough after adding the dry ingredients.
- Use real chocolate chips, not imitation.
- Cut back on the chocolate chips if you want an even ratio of cookie to chocolate. Try 1 ½ cups or even just 1 cup.
- Roll the dough into balls instead of dropping it by spoonfuls.
- Don’t overbake.
And, there you have it, a better chocolate chip cookie. Enjoy!
“How sweet are your words to my taste! Yes, sweeter than honey to my mouth!” Psalm 119:103
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Read more of Ann’s contributions to allmomdoes here.
