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.
Chocolate Chip Cookies (modified off of the Toll House® recipe)Print Recipe
- 2 1/4 cups all-purpose gluten-free flour, spooned and leveled *
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar **
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups Nestlé® Toll House® semi-sweet chocolate morsels
Preheat the oven to 375 degrees. Have two non-stick bronze or dark gray-colored baking sheets handy. ***
In a medium bowl, combine the flour, baking soda, and salt in a medium bowl.
In a large bowl, cream the butter and sugars on high speed for 3 minutes, until the mixture gets pale in color a little fluffy. ****
Beat in the eggs, one at a time, on medium speed for a full minute each. ****
Beat in the vanilla extract.
Add the flour mixture to the wet mixture in thirds, beating on medium speed until well combined.
Use a spatula to fold in the chocolate chips.
Cover the bowl and let the dough chill in the refrigerator for at least one hour or overnight. If chilling overnight, let it sit out for 30 minutes before scooping. *****
Use a cookie scoop to scoop heaping spoonfuls of dough onto the baking sheets, arranged two inches apart from one another. I can fit 12 on one sheet. ******
Bake the cookies for 9 to 10 minutes, until the cookies look set and have turned slightly golden.
Let cookies cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.
These are best served fresh out of the oven, but can be stored in an airtight container for up to four days.