Welcome to the ultimate guide to making the best chewy chocolate chip cookies! Whether you’re a beginner baker or a seasoned pro, this guide will help you make the perfect chewy chocolate chip cookies every time. We’ll cover the basics of baking, the best ingredients to use, and the tips and tricks to make sure your cookies come out perfectly chewy and delicious. So let’s get started!
The Best Chewy Chocolate Chip Cookies
Chocolate chip cookies are a classic treat that everyone loves. But not all chocolate chip cookies are created equal. If you’re looking for the best chewy chocolate chip cookies, you’ve come to the right place. Here’s how to make the perfect chewy chocolate chip cookies.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) semi-sweet chocolate chips
- Preheat oven to 375°F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
- Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Enjoy your delicious chewy chocolate chip cookies!
The most effective chewy chocolate chip cookie recipe! These handheld treats are crisp on the perimeters with gentle facilities. When eaten recent, burnt fingertips and chocolate streaked arms are price each chunk!
Desk of Contents
- Use melted butter
- How sugar impacts the feel
- Dissolve the sugar for higher taste and colour
- Mixing within the dry substances
- Chocolate choice
- Briefly chill the dough earlier than shaping
- For a country cookie look
- Finest temperature to bake the dough
- Baking time impacts texture and taste
- Cool on the baking sheet
- Storing and freezing
- The Finest Chewy Chocolate Chip Cookies Recipe
Nothing is extra alluring than a tray of freshly baked chocolate chip cookies, however creating the final word chewy texture requires a little bit of persistence and culinary science. The number of substances and the tactic for making the dough is essential.
To deal with this iconic recipe, I exploit a mix of substances that entice and maintain onto moisture, equivalent to granulated and brown sugar. This ensured the feel stays gentle days after you bake them. I additionally use melted butter which considerably impacts the feel.
Use melted butter
Most conventional recipes cream softened butter and sugar collectively to create construction and rise. This course of works properly for a cakier cookie, however I discover it greatest to soften the butter first. Butter is a water-in-oil emulsion. As soon as melted, the water is extra out there to bind with the protein within the flour.
The liquid will increase the gluten formation, offering the sought out chew when combined. I soften about 70% of the butter on the stovetop, then combine the remaining to shortly cool it down, so it doesn’t curdle the eggs.
How sugar impacts the feel
A stability between taste, sweetness, and texture are important when deciding on sweeteners. There are two sorts of sugar on this recipe:
- Granulated sugar has free-flowing crystals that don’t stick collectively. When mixed with the dough, it provides good crispiness and construction, so the cookie doesn’t crumble and disintegrate. It additionally provides that pure candy style.
- Brown sugar has residual molasses, giving the colour and deeper taste. It has a better ratio of brown sugar as a result of it’s hygroscopic, attracting moisture from the air. Darkish brown sugar will give a richer taste than gentle brown sugar.
Dissolve the sugar for higher taste and colour
Dissolving the sucrose (granulated and brown sugar) with moisture and warmth breaks it down quicker into the monosaccharides; glucose and fructose. These easy molecules caramelize at a decrease temperature than crystalline sucrose. The result’s improved caramelization and new taste compounds. As well as, when the caramelized sugar cools, it creates a golden brown crackly floor with brittle edges.
This recipe has a singular step for successfully dissolving the sugars into the dough. It’s a easy means of whisking the melted butter, sugars, and eggs collectively for a brief interval after which letting it relaxation for a couple of minutes. This course of is repeated a complete of 4 occasions. You will note the combination change from an oily goop to a thick and glossy frosting-like look.
Mixing within the dry substances
First, the all-purpose flour and baking soda combine to disperse the leavening agent evenly. It’s then added to the whipped butter combination by hand. This course of prevents overmixing of the dough. Combine it simply sufficient to hydrate the flour and encourage some gluten formation for the chewy texture.
Semi-sweet, bittersweet, milk, there are such a lot of sorts of chocolate, how do you select? For me, I like a easy semi-sweet chip. I discover it has the proper stability of creamy cocoa butter, sugar, and bitter cacao taste.
Milk chocolate yields a sweeter expertise and if desired, use the darker selection with 60% cacao or extra for a richer style. If you happen to’re nonetheless on the fence, seize a fistful of various sorts, soften them in your tongue, and be the choose. Chocolate chunks, morsel chips, and chopped items can be utilized to modify issues up!
Briefly chill the dough earlier than shaping
The nice and cozy butter and warmth generated throughout whipping enhance the dough’s temperature to round 74-degrees, making it troublesome to portion and form. To agency up the butter barely, chill the dough within the fridge or the freezer to make it much less sticky and simpler to roll. Goal between 65 to 70ºF (18 to 21ºC) earlier than shaping.
For a country cookie look
To create a country look on the floor that exposes extra shiny chocolate chips on the highest, I exploit this neat trick. After shaping the dough right into a ball, merely break it in half together with your fingers. Then gently press the 2 items again along with each uneven parts dealing with up.
Finest temperature to bake the dough
Between 65 to 70ºF (18 to 21ºC), room temperature dough ensures even cooking from the sting to heart. Too heat, the butter melts and loses its air pockets which yield a flatter, much less thick texture. Too chilly, 40-degrees or decrease, and the perimeters soften and darken too shortly, turning into liable to burning, whereas the center remains to be uncooked and grainy.
If you happen to make the cookie dough forward of time, let it sit at room temperature earlier than baking. This course of may take about 45 to 60 minutes for refrigerated dough. Defrosting frozen dough will take longer. The dough ought to indent when touched and really feel malleable however not sticky.
Baking time impacts texture and taste
These cookies bake shortly, round 10 minutes, which implies each second within the oven impacts the ultimate texture. I like to recommend barely underbaking them. As the perimeters prepare dinner and brown, you’ll see the center puffing up. At across the 10 to 11-minute mark, I take the cookies out and allow them to cool on a sheet tray set on a wire rack.
The cookie will stage off, and also you’ll get crunchy edges with a gentle center. For a crispier cookie with barely elevated caramel taste, bake a couple of minutes longer. That is greatest for many who plan to eat them heat immediately.
Cool on the baking sheet
Permitting the cookies to chill till room temperature on the baking sheet permits for carryover cooking. This 20-minute course of gently cooks the crumb by warmth switch from the pan with out the danger of burning them.
Storing and freezing
- You can also make the dough forward of time and refrigerate it for as much as 1 week or freeze for as much as 2 months.
- Deliver the dough to room temperature earlier than baking.
- Retailer baked cookies for as much as 5 days in an hermetic container.
- For single servings, individually wrap and retailer in a plastic bag within the freezer for as much as 1 month. Defrost earlier than consuming.
Bump up the flavour
Make browned butter should you’re focused on bumping up the caramel, butterscotch, and nutty notes. Unsalted butter is already being melted for this recipe, so simply warmth and swirl it for a couple of minutes longer till it’s darker brown, about 1 to three extra minutes. The colour of the cookies may even be a deeper brown hue.
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In a medium bowl whisk collectively the flour and baking soda, put aside. Regulate oven rack to the center place. Warmth to 375°F (191ºC).
Lower the butter into 14 even-sized items. In a medium skillet, soften 10 tablespoons of butter over medium warmth, about 2 minutes. Do not let the butter get too scorching, simply melted. Then stir within the remaining 4 tablespoons of butter till fully melted.
In a stand mixer fitted with the whisk attachment, add the melted butter to the blending bowl. Add the granulated sugar, brown sugar, salt, and vanilla. Whisk on medium velocity (setting 5) till mixed, 30 seconds.
Add the entire egg and yolk to the blending bowl. Whisk on medium-high velocity (setting 8) till clean with no sugar lumps remaining, about 30 seconds. Let the combination stand for 3 minutes. Repeat the whisking and resting course of 3 extra occasions: 30 seconds mixing at medium-high velocity, and three minutes of relaxation. After 4 whole occasions, the combination ought to be thick, clean, and glossy.
Utilizing a rubber spatula or wood spoon, stir within the flour combination till simply mixed, about 1 minute. Stir in 1 ¼ cups of chocolate chips, giving the dough a closing stir to make sure no flour pockets stay.
Switch the blending bowl to the fridge or freezer. Chill till the dough companies up, round 65 to 70ºF (18 to 21ºC), about 15 to half-hour. The dough shouldn’t really feel overly sticky.
Divide the dough into 16 parts, every about 3 tablespoons (about 60 grams, 2 ounces), and roll right into a ball. If the dough begins to heat and get sticky, place it on a sheet tray and refrigerate for quarter-hour.
Tear the dough balls in half. Press the 2 halves collectively once more with the lumpy torn sides dealing with upward to show the chips. This may give a extra rustic look. Form the edges of the dough again right into a circle. If desired, use the remaining ¼ cup of chocolate chips and press some on prime, in order that they come out of the floor.
Prepare dough balls at the very least 2-inches aside on lined baking sheets, 8 parts per tray. Smaller baking sheets can be utilized however would require baking in 3 batches. The dough ought to be room temperature or simply under for even cooking, round 65 to 70ºF (18 to 21ºC).
Bake one tray at a time within the heart place. Bake for five minutes, then rotate the baking sheet. Proceed to bake till the cookie edges are golden brown and the facilities look barely underdone, about 5 to 7 minutes. The colour will proceed to darken throughout cooling. Place the baking sheet on a wire rack and let the cookies cool till they attain room temperature, 20 to half-hour. The chips ought to nonetheless be melty. Be sure that the oven returns to 375°F (191ºC) earlier than baking the remaining tray.
- Desk salt might be substituted for kosher salt.
- Cookie dough might be formed into balls and refrigerated in a resealable plastic bag for as much as 1 week or frozen for as much as 2 months earlier than baking. Break the dough aside and mix proper earlier than baking for a country floor.
- Recipe tailored from Prepare dinner’s Illustrated.
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The Finest Chewy Chocolate Chip Cookies
Quantity Per Serving
Energy from Fats 153
% Day by day Worth*
Saturated Fats 10g50%
Ldl cholesterol 52mg17%
Vitamin A 349IU7%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.
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