Ultimate Guide to Chocolate Chip Cookies

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Ultimate Guide to Chocolate Chip Cookies

  • Total time: 30 Minutes
  • Servings: 2 Dozen

Ingredients

  • 1 Cup plus 2 Tbsp (5 oz or 142 g) All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Stick (4 oz or 114 g) Unsalted Butter, at room temperature
  • 1/4 Cup plus 2 Tbsp Granulated Sugar
  • 1/4 Cup plus 2 Tbsp Packed Brown Sugar
  • 1/2 tsp Vanilla
  • 1 Large Egg
  • 1 Cup Semi Sweet Chocolate Chips

Directions

  • 1)

    Preheat oven to 350°F.

  • 2)

    Line baking sheets with nonstick baking mats or parchment paper.

  • 3)

    In a medium bowl combine the flour, baking soda, baking powder and salt.

  • 4)

    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips.

  • 5)

    Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

  • 6)

    Bake for 9 to 11 minutes, or until golden brown.

  • 7)

    Cool for 2 minutes before removing to wire racks to cool completely.

Notes

Baking Powder and Baking Soda: Replace 1/2 tsp Baking Powder with mix of 1/4 tsp Baking Powder and 1/4 tsp Baking Soda. This produced results that were crisp at the edges, soft in the middle, with a good amount of spread.

More Flour: Increase the flour to 2 cups (250 grams). This creates a more crumbly dough and very little spread. The cookies will be small yet thick and relatively undercooked (ooey and gooey) in the middle.

Melted Butter: Replace the room temperature butter with melted and cooled butter. Instead of creaming the butter and sugar with an electric mixer, Simply stir the butter and sugars together then let sit for 5 minutes, until the sugar is better absorbed by the butter. This produces flatter cookies that have a shiny, crackled top reminiscent of brownies. They are also more crisp at the edges.

All Granulated Sugar: Use 3/4 cup granulated sugar and no brown sugar. This produces flat, white, chewy, and slightly crunchy cookies but with little flavor. They are also very flat, since baking soda requires an acid (such as brown sugar) to react.

All Brown Sugar: Use 3/4 cup packed light brown sugar and no granulated sugar. This produces thick, brown, and soft cookies with an intense butterscotch flavor. If you prefer your cookies to be flatter, chewier, or crisper, use more granulated sugar than brown sugar. If you prefer your cookies to be softer and thicker and have a pronounced butterscotch flavor, use more brown sugar than granulated sugar.

24 hour Chilled Dough: Use the main recipe but chill it in the fridge for about 24 hours before shaping and baking. This produces cookies that are slightly thicker, chewier, darker, and with a better depth of butterscotch flavor. If you have time, try chilling your next cookie dough for up to 48 hours.

Source: http://www.handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/