Have you noticed how many recipes claim to be the "best" or "perfect" chocolate chip cookies? And then there are the cookies you remember your neighbor or grandmother making, full of nostalgia, but maybe not so amazing if you ate one now. I think excellent chocolate chip cookies have been one of the most difficult baked goods for me to duplicate consistently. Either I'm in a rush, am out of my favorite butter, or it's crazy humid - something gets in the way. Well, I've gathered some tips for success!
You might be thinking, "Hey, I thought you already had a favorite recipe for chocolate chip cookies, right?" Yes, I shared this recipe over five years ago. It still holds up, but I'm still tweaking what I would declare as my absolute favorite.
Some recipes for your consideration:
MY ALL-TIME FAVORITE CHOCOLATE CHIP COOKIES - I made these, they're good and look picture-perfect. Still not quite right for me, though.
Yes, You Can Make NYC’s Best Chocolate Chip Cookie - Compared to the typical chocolate chip cookie recipe, this one is scaled up, except for the eggs. It also used cake flour and regular flour. Of course, it features Jacque Torres bittersweet chocolate (yum!)
My Favorite Chewy Chocolate Chip Cookie - The proportions on this one are very close to the Toll House recipe, minus an egg white, plus more vanilla, and more brown sugar than white.
Here's what I made the other day and was pretty close to thrilled with them. Mind you, I'm now measuring my flour and eggs because I think being off with either one really impacts this type of cookie.
14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, room temperature
1 1/2 cups brown sugar, packed
1 tablespoon vanilla extract
2 eggs, room temperature
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon (try this Vietnamese cinnamon)
2-3 cups chocolate chips
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Sift flour, baking powder, baking soda, salt, and cinnamon in a medium bowl or onto waxed paper; set aside.
3. Cream butter and brown sugar in a large bowl. Add eggs and vanilla extract. Beat, scraping bowl often, until well mixed. (I try not to overbeat, however. Overbeating incorporates more air into the dough, which usually makes for flat cookies.)
4. Add half of flour mixture. Beat at low speed until just combined. Add remaining flour and repeat. Stir in chocolate chips.
5. Chill dough now for at least an hour OR form cookie balls with a scoop and chill.
6. Preheat oven to 350 degrees. Place cookie bals on parchment lined cookie sheet, about 3 inches apart. Bake for 10 minutes if using a medium scoop, or 12 minutes if using a large scoop, until edges are light golden brown. Remove from oven and let cookies rest on the sheet for 5 minutes. Transfer cookies to cooling rack.