Chocolate Chip Cookies

Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.
Four shot collage of chocolate chip cookies on a plate, and three shots beneath it of cookie dough being made.
Two shot collage of chocolate chip cookies on a sheet pan and chocolate chip cookies on a plate with a glass of milk.

This chocolate chip cookie recipe is so good you’ll fall in love at first chunk. The cookies have a touch of salt, in order that they don’t come off too candy. They’re chewy with barely crispy edges. They’ve deeply developed flavors with nutty notes of brown butter. They honestly are distinctive. The perfect half? You don’t want fancy elements, only a few methods.

Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.

Listed below are my Prime 5 Tricks to slay the chocolate chip cookie recreation:

  1. Brown your butter. This one step provides a deep, nutty taste that takes the common-or-garden chocolate chip cookie to a complete new degree.
  2. Sift your flour. Humidity and packaging have an effect on the quantity of flour. In case you don’t use a scale, get an accurate measurement by sifting it first.
  3. Use granulated sugar and brown sugar. Granulated sugar provides colour and crispness, whereas brown sugar makes the dough moist and chewy.
  4. Relaxation your dough. Chilling the dough uncovered helps create a dough with concentrated flavors, a agency texture with much less unfold, and deeper browns.
  5. Use an oven thermometer. Most ovens will be off by as much as 50°. An inexpensive thermometer will be the distinction between a cookie win and an enormous, fats fail.
Overhead shot of a chocolate chip cookie on a black rubber spatula in the foreground with a sheet pan of chocolate chip cookies in the background.Overhead shot of a chocolate chip cookie on a black rubber spatula in the foreground with a sheet pan of chocolate chip cookies in the background.

How To Cool Chocolate Chip Cookies

By no means take away cookies from a sheet pan proper out of the oven. They’re nonetheless very tender and are more likely to break. As an alternative, depart them on the sheet pan for 5 or so minutes after which use a spatula to position them on a cooling rack.

How To Retailer Chocolate Chip Cookies

Cookies must be chilly to the contact earlier than storing. Putting a heat cookie in an air-tight container will make it mushy, and also you labored too onerous for that. As soon as cooled, place them in an air-tight container lined with a paper towel. Separate layers with wax paper to forestall them from sticking collectively. Prime the ultimate layer of cookies with plastic wrap to cut back publicity to air. They may final at room temperature for two to three days. Refrigerating baked cookies will dry them out. As an alternative, for longer storage, freeze them for as much as 3 months.

Can You Freeze THIS Cookie Dough?

Completely! Portion the dough with a small cookie scoop or in 2 tablespoon-sized cookie dough balls. Freeze them on a sheet pan with a little bit of separation in order that they don’t stick collectively. As soon as they’re frozen stable, add the dough balls to a freezer-safe bag and take away as a lot air as doable. If utilizing a container, high every layer of dough balls with plastic wrap to forestall publicity to air.

Overhead shot of chocolate chip cookies on a plate with a glass of milk next to it.Overhead shot of chocolate chip cookies on a plate with a glass of milk next to it.

Chocolate Chip Cookies

This chocolate chip cookie recipe is so good you may fall in love at first chunk. The cookies are chewy with barely crispy edges. They’ve deeply developed flavors with nutty notes of salted brown butter.

Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.

  • 12 Tbsp salted butter* ($1.50)
  • 1/2 cup brown sugar* ($0.22)
  • 1/4 cup granulated white sugar* ($0.08)
  • 1 tsp vanilla extract ($0.57)
  • 2 eggs ($0.42)
  • 1 1/2 cups all-purpose flour ($0.18)
  • 1/2 tsp baking soda ($0.03)
  • 1 cup semi-sweet chocolate chips ($1.58)
  • In a light-colored, heavy-bottomed pan, soften the butter over medium warmth till the solids separate and switch golden brown.

  • Place the brown butter in a big bowl to chill for a couple of minutes. When it’s not steaming scorching, set the bowl within the fridge or freezer till it hardens.

  • As soon as the butter has hardened,break it aside and add the brown and white sugar to the bowl.

  • Use a hand mixer (or elbow grease) to cream the butter and the sugars on low velocity till integrated.

  • Add the vanilla extract and one egg to the bowl. Combine on low velocity till integrated. Scrape down the edges of the bowl and add the second egg. Combine on low velocity till mixed, and scrape down the bowl once more.

  • In a separate bowl, mix the all-purpose flour and baking soda.

  • Pour half of the flour combination into the creamed butter combination and blend on low velocity till it barely comes collectively. Subsequent, scrape down the edges of the bowl, add within the remaining flour, and blend on low velocity till a dough kinds.

  • Scrape down the edges of the bowl and add the chocolate chips. Combine till the chocolate chips are interspersed evenly all through the dough.

  • Roll 2-tablespoon parts of dough into balls and place them 2 inches aside on a sheet pan lined with parchment paper. Chill the dough in your fridge, uncovered, for no less than an hour, however ideally in a single day.

  • When able to bake, place a rack in the course of your oven and preheat it to 350°F. Press the chilled cookie dough balls down with two fingers.

  • Bake the cookies for 4 minutes. Rotate the sheet pan, entrance to again. Bake for an extra 4 minutes, till the perimeters are a lightweight golden brown. Let the cookies cool on the sheet pan for no less than 5 minutes earlier than taking them off and cooling them on a rack.

See how we calculate recipe costs here.

large enamelware sheet panlarge enamelware sheet pan
*If utilizing unsalted butter, add 1/2 teaspoon of finely floor salt (like nice sea salt) or 1 teaspoon of coarsely floor salt (like kosher salt) to the butter.
*Use both mild brown or darkish brown sugars. Darkish brown will give your cookies a contact extra unfold and chew.
* In case you choose a crispy cookie, omit the brown sugar and use 3/4 cups whole of granulated white. The cookies will rise extra and unfold much less.

Serving: 1cookieEnergy: 204kcalCarbohydrates: 22gProtein: 2gFats: 12gSodium: 100mgFiber: 1g

Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.

Tips on how to Make Chocolate Chip Cookies – Step by Step Images

Overhead shot of butter browning in a silver pan.Overhead shot of butter browning in a silver pan.

In a light-colored, heavy-bottomed pan, soften the 12 tablespoons (1 1/2 sticks) of butter over medium warmth. When it begins to foam, the milk solids will separate from the water in little specks. Proceed to prepare dinner the solids till they’ve turned golden brown. The air will scent of hazelnuts.

Overhead shot of chilled brown butter in a silver bowl.Overhead shot of chilled brown butter in a silver bowl.

As soon as the butter has been browned, instantly take away it from the warmth and place it in a bowl to chill for a couple of minutes. As soon as it’s not steaming scorching, set the bowl within the fridge or freezer till the brown butter cools to a softened butter consistency.

Overhead shot of brown and granulated sugar with chilled brown butter in a silver bowl.Overhead shot of brown and granulated sugar with chilled brown butter in a silver bowl.

As soon as the butter has cooled and solidified right into a mousse-like consistency, add the 1/2 cup of brown sugar and the 1/4 cup of granulated white sugar to the bowl.

Overhead shot of creamed sugar in a silver bowl with hand beaters settled on the rim..Overhead shot of creamed sugar in a silver bowl with hand beaters settled on the rim..

Use a hand mixer (or elbow grease) to cream the butter and the sugars on low velocity till integrated.

Overhead shot of eggs and vanilla in silver bowl with hand beaters settled on the rim..Overhead shot of eggs and vanilla in silver bowl with hand beaters settled on the rim..

Add the teaspoon of vanilla extract and one egg to the bowl. Combine on low velocity till integrated. Scrape down the edges of the bowl and add the second egg. Combine on low velocity till mixed, and scrape down the bowl once more.

Overhead shot of dry ingredients in a white bowl.Overhead shot of dry ingredients in a white bowl.

In a separate bowl, mix the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking soda.

Pour half of the flour combination into the creamed butter combination and blend on low velocity till it barely comes collectively. Subsequent, scrape down the edges of the bowl and add within the remaining flour. Proceed to combine on low velocity till the dough barely comes collectively. Don’t over-mix, as this will provide you with a troublesome cookie.

Overhead shot of chocolate chips being mixed into cookie dough with a red and white rubber spatula in a silver bowl.Overhead shot of chocolate chips being mixed into cookie dough with a red and white rubber spatula in a silver bowl.

Scrape down the edges of the bowl and add 1 cup of chocolate chips. Combine till the chocolate chips are interspersed evenly all through the dough.

Overhead shot of cookie dough balls on a sheet pan lined with parchment paper.Overhead shot of cookie dough balls on a sheet pan lined with parchment paper.

Roll 2-tablespoon parts of dough into balls and place them 2 inches aside on a sheet pan lined with parchment paper. Chill the dough in your fridge, uncovered, for no less than an hour, however ideally in a single day.

Overhead shot of two fingers pressing down on refrigerated balls of cookie dough on a lined sheet pan.Overhead shot of two fingers pressing down on refrigerated balls of cookie dough on a lined sheet pan.

When able to bake, place a rack in the course of your oven and preheat it to 350°F. Press the chilled cookie dough balls down with two fingers.

Overhead shot of of baked chocolate chip cookies.Overhead shot of of baked chocolate chip cookies.

Bake the cookies for 4 minutes. Rotate the sheet pan, entrance to again. Bake for an extra 4 minutes, till the perimeters are a lightweight golden brown. Let the cookies cool on the sheet pan for no less than 5 minutes earlier than taking them off and cooling them on a rack.

Overhead shot of chocolate chip cookies on a sheet pan.Overhead shot of chocolate chip cookies on a sheet pan.

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