Chocolate chip cookies are the staple of the cookies world and getting them done is surprisingly easy – as they are very forgiving – but getting them right is a very specific an exact science.
tl;dr: combine sugar, egg, flour vanilla and add a bit of starch and baking soda. Let rest and cook in 180 degrees for 12-14 minutes.
As there are a whole lot of recipes and great ideas out there, let me debunk some of the key issues that you need to know beforehand. To help me understand, I have volunteered to try different batches – yeah – I am living the tough life…
Here are my takes:
- You can do it with one type of sugar, but the cane sugar adds that really distinctive chocolate chip cookie flavor and aroma that you know and adore. I would not recommend going without it
- I have tried brown butter, cold butter, soft room temperature butter has, and no matter how much I try, room temperature butter has always has given the best results.
- You can experiment with flour and that actually alters mainly the color of the end result. Type 00 for me has provided the best and most original cookie but surprisingly the desert oriented flours are a bit more fluffy.
- Cooking time and temperature depends a lot on the type of oven that you have, but do not exceed 180 degrees and do not go more than 14 minutes. Placements of the baking sheet also need to be adjusted. My small oven heats more from the bottom so I place the baking sheet a bit higher than the middle.
- The simple baking chocolate chips are enough – don’t spend money on fancy crazy chocolate – simple chocolate chips are perfect.
- We all know that the cookie dough has to sit in the fridge for a while, but what makes the best result? I tried the same batch, in different siting times and for me, the best was the 72-hour batch.
- The 2-hour batch will cook faster and would be too “flat”
- The 24-hour batch was just perfect
- The 72-hour batch had everything that I wanted from a cookie – crispy outside, soft inside an amazing taster profile
- The 1 week old tasted delicious but it was a bit dryer.
- I have not tried the frozen batch – everyone says that they are properly stored but my recommendation would be to watch the cooking time and temperature.
I know, too much effort on a cookie – but the chocolate chip cookies deserve that!
Ingredients for the best chocolate chip cookie recipe
- 120 gr butter that has been left outside for over 30 min so it’s soft
- 1/2 cup of cane sugar
- 1/2 cup of normal sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 185 gm type 00 flour
- 1 tablespoon of starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon of salt
- 250 gr of chocolate chips
The chocolate chip cookies best recipe
- In a bowl add the butter, cubed, and mix thoroughly with both the sugars. The butter and the sugar must be properly mixed before the next step
- Add the egg and the vanilla extract and mix again.
- In another bowl add the flour, the salt, and the starch
- Sift the dry ingredients on top of the buttery mixture and combine everything together. At this point, you will see well-known cookie dough consistency which you would be inclined to eat, but remember it has raw eggs in it. If you are like me, you can completely disregard this problem and have a spoonful.
- Add the chocolate chip cookies now and mix together
- Now just put the bowl in the fridge for like 20-30 minutes because it will make your life easier to divide into small balls.
- After 20 minutes, it’s time to divide into small balls.
- Put them in the fridge for an hour or two or ideally, overnight and bake them for 12-14 minutes at 180 degrees
- Let them sit for 1 hour before eating so it settles.