I’ve been baking regularly for nearly five years now. I’ve conquered a lot of different forms of baking. But there’s one staple that everyone should know how to bake, and I could not master it for the longest time: chocolate chip cookies. I can’t tell you how many failed batches I’ve gone through over the years. Finally, I think I’ve pinpointed the hacks that separate an ok cookie from a gooey, chewy, memorable cookie.
Why I love this recipe:
- Everyone should have a homemade chocolate chip cookie recipe on hand
- They stay chewy for days
Below are my tips, and the recipe off of which this is based.
I stick to the source for my morsels, because Nestle® Toll House® really does know what they’re doing.
* Spooning and leveling the flour is very important here.
Scoop the flour into your measuring cups with a spoon until it is overflowing, then use the flat end of a knife to level it off. If you dunk the measuring cup into the flour like a shovel, you will end up with too much flour and dry cookies. Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour is my go-to if I’m not using my homemade blend.
** The extra molasses from dark brown sugar will make your cookies a little chewier. 🙂
*** The type of baking sheets you use is possibly the biggest factor for cookies.
If you use shiny metal pans, your sheets will over heat and the dough will spread flat. If you use black metal pans, the cookies might rise, but the bottoms will most likely burn. A more neutral, non-stick sheet will go a long way. These are what I use.
**** Getting the wet ingredients creamy and fluffy will help the cookies rise while baking; don’t skimp on this part!
Let the butter come to room temperature on its own. You risk melting the butter if you heat it in the microwave; then your butter and sugar will get too runny.
***** Room temperature dough will spread flat more easily as it bakes.
If you work with chilled dough, the cookie will keep its volume and be extra fluffy!
****** A cookie scoop is so important! Here’s what I use.
