This recipe promises to deliver the most mouth-watering, gooey, and utterly irresistible chocolate chip cookies you’ve ever tasted. Whether you’re a seasoned baker or just starting, get ready to fall in love with baking all over again as we dive into the delicious world of chocolate chip cookies.
There are many different chocolate chip recipes, but this is my favorite. I have spent about 4 years perfecting this recipe, and I hope you will enjoy it too! The dough comes out smooth, chocolatey and smells amazing. This cookie dough has 3 major ingredients, which I believe are most important: sugar, flour, fat, eggs, and chocolate. The kind of ingredients you use can make a difference in your chocolate chip cookie dough and how your cookies turn out.
First, let’s start with the sugar. We have white sugar, light brown sugar, and dark brown sugar. The only difference is the addition of molasses. Light brown sugar has a bit of molasses, while dark brown sugar has more molasses. With only white sugar, the cookie turns out more flat and lacks flavor. The light brown sugar had a chewier texture and spread out a bit less than the white sugar. Then, we have the dark brown sugar, which really overpowered the flavor of the cookie and spread the least. While testing out all three sugars, we realized that using only one of them did not give that classic cookie flavor, so we combined two.
Moving onto the flour, we have all-purpose flour, bread flour, and cake flour. The only difference is the amount of protein in the flour. The bread flour had the most protein, while the cake flour had the least. Let’s think about bread, for example. Bread is nice, chewy, and has an amazing texture. It has a great texture, structure, and protein. Whereas, the cake is light and fluffy. It is light, tender, and airy. It will not have the same strong structure as bread. What it really comes down to is taste and texture. The two key factors about a chocolate chip cookie. All-purpose flour will just give you a standard chocolate chip cookie, whereas bread flour will give you a more soft, chewier cookie, and cake flour will just be flat and be the one that spreads out the most.
Moving on to fat, we wanted to see the differences between softened butter and, melted butter.
Softened butter is butter that has been brought to room temperature until it’s pliable but still holds its shape. It’s ideal for creaming with sugar, which helps to incorporate air into the dough or batter, leading to baked goods that are light and fluffy. This process is crucial for recipes like cakes, cookies, and creamed frostings, where a tender crumb or light texture is desired.
Melted butter, on the other hand, is butter that has been heated until it becomes a liquid. Using melted butter results in a denser, chewier texture in your chocolate chip cookies, as it does not allow the incorporation of air in the same way that creaming softened butter with sugar does. Melted butter is often used in recipes where a denser, moist cookie is desired.
Choosing between softened and melted butter will depend on the texture and structure you’re aiming for in your chocolate chip cookies. I recommend browning the butter in a pan for that amazing smell!
Major tips when making your chocolate chip cookie dough.
- After melting your butter, let it cool for a few minutes before pouring it into your mixing bowl. Pouring in hot butter can lead to a greasy dough and may make your chocolate chip cookies turn out flat-like pancakes or really greasy. (This has definitely happened to me before, when I was starting.)
- Chill your dough for a while after making your dough, this produces more rich flavors in your cookies.
I know how excited you may get while making these cookies, trust me, I’ve been there. I always want to rush things by making the dough and popping it in the oven immediately, just so I can eat the cookies. You could do that as well (if you want), or you could chill it in the fridge overnight. For me personally though, I just let it sit in the fridge for a couple hours, then bake it.
Can you freeze your chocolate chip cookie dough?
Absolutely! You can put your cookie dough in a container or put it in a zip-lock bag, or you could roll it up and wrap it in saran wrap and pop it in the freezer. The cookie dough lasts for about two months in your freezer, so you can always take it out whenever you are craving cookies! They are going to taste amazing either way. 🙂
To summarize this recipe, here is all you need to know for the best chocolate chip cookie.
- Chilling your dough overnight can produce more richer flavors.
- Adding an extra egg yolk can make your cookies chewier.
- More molasses = how moist and soft your cookie will be.
- Let your melted butter cool down before pouring it into your dough, so your cookies will not spread out too much or be greasy.
- Combining two sugars (brown and granulated) can give your cookie that classic chocolate chip cookie taste and overpower the flavor.
Now, that we have gone over all the steps for the best chocolate chip cookie, we have come up with the most perfect recipe you can need for a chocolate chip cookie.
Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 18 cookies
Ingredients:
1/2 cup bread flour
3/4 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup unsalted butter
3/4 cup dark brown sugar
1/2 cup granulated sugar
2 tsp vanilla
1 tsp espresso powder
A drop of almond extract (optional)
1 egg
1 egg yolk
1 1/2 cups semi-sweet chocolate chips (more if desired)
Directions :
Step 1 : Preheat your oven to 350°F. Melt your butter in a saucepan over medium heat until it is brown. After the butter is fully melted and has a golden-brown color, pour it into a measuring cup.
Step 2 : Combine your dark brown sugar, granulated sugar, and salt in a medium-sized mixing bowl. Pour the melted butter into the bowl and mix.
Step 3 : Crack your egg into the bowl and crack another egg, separating the egg yolk in a separate container and pouring it into the bowl. Add in your vanilla extract, almond extract (if desired), and espresso powder, and mix.
Step 4 : Combine all your dry ingredients—bread flour, baking soda, and all-purpose flour into your mixture and fold it in.
Step 5 : Finally, add in your chocolate chips and chocolate chunks (if desired), and fold. Scoop cookie balls on a cookie tray and store them in a zip-lock bag, or keep them on the tray and freeze for later or refrigerate for 3-6 hours.
Step 6 : Bake your chocolate chip cookie dough for 20 minutes at 350°F. Enjoy with milk or ice cream.
Nutrition Facts :
Calories: 258
Fat: 7.4g
Carbs: 29g
Fiber: 1g
Sugar: 17g
Protein: 1g
