With chocolate chip cookies, it's not all about the ingredients. The preparation is just as important to ensure a chewy, melt in your mouth cookie. Over the years, I have collected several tips and tricks but have never put them all down in one place. So here they are, my instructions on how to make the perfect chocolate chip cookies.
I use the same ingredients from the Hershey’s recipe and just modify the instructions a bit.
2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
2 cups (12-ounce bag) Semi-Sweet Chocolate Chips
Using an electric or stand mixer, beat butter and sugars until creamy. Most people do not completely cream the butter and sugar. Creaming the butter adds air which helps the dough rise in the oven. Start with room temperature butter and beat on low until completely soft. Slowly add sugar and continue to mix on medium high until it is a light yellow color and the batter has doubled in size from all the air incorporated.
- Add vanilla and room temperature eggs, one at a time. If you add them cold, they will not distribute through the batter evenly, and since eggs trap air some will be lost.
- Combine dry ingredients and sift or beat briefly with a whisk. This ensures there are not any clumps and the ingredients will be distributed evenly.
- Add dry ingredient to the wet mixture and combine just until well mixed. Mixing flour develops the gluten causing tougher dough and less chewy cookies.
- Fold in the chocolate chips. Once again you want to mix as little as possible.
- Refrigerate dough for at least 30 minutes, but preferably 1 hour. Chilling the dough gives the sugar time to absorb the liquid. It also makes the butter melt slower in the oven while baking causing it to spread less and rise more.
- Bake the cookies at 325°F for 16 minutes. Take the cookies out when they look slightly underbaked. They should just barely look wet on top.
- Allow them to sit on the pan enough to hold their shape but move them onto a cooling rack as soon as possible.
Now they are done! You should have chewy cookies that when stored properly can stay chewy for days!
Did I miss anything? What are your tips for making the perfect cookie?