Chocolate Chip Cookies...the right way

Here are the variances to make thin and crispy, soft and chewy or light and cakey cookies.
Chocolate Chip Cookies...the right way
Chocolate Chip Cookies...the right way

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • Thin & Crispy

  • 2 1/2

    sticks unsalted butter, softened

  • 1 1/4

    c sugar

  • 3/4

    c brown sugar

  • Soft & Chewy

  • 2

    sticks butter

  • 1/2

    c sugar

  • 1

    c brown sugar

  • Light & Cakey

  • 1 3/4

    sticks butter

  • 3/4

    c sugar

  • 1/4

    c brown sugar

  • 2 1/4

    cups all-purpose flour

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon salt

  • 2

    teaspoons pure vanilla extract

  • 2

    large eggs

  • 2

    cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

1.Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. 2.Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. 3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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