CHOCOLATE CHIP COOKIES TIPS

Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. (You’re welcome.) SOURCE: HANDLE THE HEAT Bonus Tip: Use your nose, instructs the Ted Talk. That delicious cookie smell signifies cookie doneness as effectively as a timer. Ooey-gooey: Add 2 cups more flour. A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video. Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda. Chewy: Substitute bread flour for all-purpose flour. Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening. Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking. Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.” Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar). Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar. More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found. Read more: The Secret to Baking the Best Chocolate Cookie? Science | Good Sh*t | OZY
CHOCOLATE CHIP COOKIES TIPS
CHOCOLATE CHIP COOKIES TIPS

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Ingredients

  • Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. (You’re welcome.)

  • SOURCE: HANDLE THE HEAT

  • Bonus Tip: Use your nose, instructs the Ted Talk. That delicious cookie smell signifies cookie doneness as effectively as a timer.

  • Ooey-gooey: Add 2 cups more flour.

  • A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.

  • Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.

  • Chewy: Substitute bread flour for all-purpose flour.

  • Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.

  • Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

  • Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”

  • Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

  • Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

  • More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.

  • Read more: The Secret to Baking the Best Chocolate Cookie? Science | Good Sh*t | OZY

Directions

From NPR

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