 | If you're the type of person who is content with hard, crunchy chocolate chip cookies, then by all means... continue to use the recipe on the back of the chip bag that's been the same since... well, the invention of cookies. But for those of you looking for that little extra something to make your chocolate chip cookies thick, soft and memorable, this article is your secret weapon to leave everyone begging for more. |
While it's true that you should follow the recipe if you want your baking to turn out right, you shouldn't fear a little experimentation! Chocolate chip cookie recipes are actually some of the easiest recipes to play around with, until you find the right fit for your style. Personally, I love the thick, chewy, soft cookie texture, so I've found that the following adjustments to any chocolate chip cookie recipe will help add just the right touch.
1. It's All About That Butter
Think about it, the secret ingredient to every amazing food is butter. Well, almost. In cookies, the chemical reaction that happens when you blend the sugar with the butter is a vital part to the recipe! Trust me, science. To get the best results, start by cutting up the stick of butter into smaller squares so it can soften evenly throughout (and feel free to add an extra tablespoon to the recipe for some extra flavor! Wink!). Then, microwave the butter until it is completely liquid. When you add it to the sugar, make sure you really whip it, and even mix it for longer than the recipe calls for to get that great fluffiness. In my opinion, the butter/sugar phase can make it or break it, so don't rush through it.
2. White Sugar is so 2000-and-Late!
...Not to mention it's responsible for the cookie crustiness, while brown sugar brings the soft chewiness. Most recipes include both brown & white sugar, but you can adjust the amounts of both to find the right ratio. I prefer almost all brown sugar, but you may still want to include some white if you like a little crisp to the cookie edges.
3. Flour Power
If you want some real thickness, add extra flour. The more you add, the puffier the cookies. I recommend anywhere from 1/4 to 3/4 a cup of extra flour, until your dough gets thick and can hold shape, pulling away from the spoon. If your dough becomes too dry after adding the flour, just add a tablespoon of milk to help moisten it again.
4. Shake & Bake. Sweet & Salty.
The thing about salt, is that it's a flavor ninja. You'd think it would be a salty flavor, right? Wrong! If used correctly, salt will actually emphasize a sweet flavor (that's why a dash of salt makes your chocolate milk a THOUSAND times more amazing). So, this is my favorite chocolate chip cookie trick. Before you put your baking sheet into the oven, add just a sprinkle (less than a dash!) of salt onto each cookie dough ball. It's the mysterious icing on the cake, so to speak.
Ingredients
1/2 cup butter (1 stick), softened/melted
3/4 cup brown sugar, packed
3/4 cup granulated sugar (or replace with more brown sugar!)
1/2 cup shortening
1 tsp vanilla
2 large eggs
2 1/4 cup flour (plus some extra for thickness!)
1 tsp baking soda
1 tsp salt (this is for in the dough, not on top of the cookie dough balls)
And of course, chocolate chips. I recommend at least an 18oz package, but that's just me!
A dash of salt on top of each cookie, and bake at 375 F for 8 minutes.
Ingredients
1/2 cup butter (1 stick), softened/melted
3/4 cup brown sugar, packed
3/4 cup granulated sugar (or replace with more brown sugar!)
1/2 cup shortening
1 tsp vanilla
2 large eggs
2 1/4 cup flour (plus some extra for thickness!)
1 tsp baking soda
1 tsp salt (this is for in the dough, not on top of the cookie dough balls)
And of course, chocolate chips. I recommend at least an 18oz package, but that's just me!
A dash of salt on top of each cookie, and bake at 375 F for 8 minutes.
