The secret to getting the Chocolate Chip Cookies to turn out the way you love them is to know how each ingredient works.
Do you like your chocolate chip cookies thin, crispy, cake-like, or somewhere in the middle, a classic cookie? This post will teach you how each ingredient works to create the best chocolate chip cookie for you.
Chocolate chip cookies are my favorite thing to bake. I have been baking them for decades for my kids, their sports teams, bake sales, neighbors, school parties, and more. My kids are now young adults, but that does not stop me from baking chocolate chip cookies. Most importantly, cookies always put a smile on people’s faces. Even if you are not having a good day, a cookie will bring put a smile on someone’s face. Therefore, if you do not believe me, trying giving someone a cookie and see what happens.
Therefore, I hope this post will encourage you to keep chocolate chip cookies in your freezer to bake up at a moments notice. Bake up cookies in no time to encourage others.
Freezing Chocolate Chip Cookies
At most any time, you can open my freezer and find large ziplock bags full of cookies. I love my large KitchenAid stand mixer which allows me to triple my fabulous faithful chocolate chip cookie recipe.
Let’s Talk About Fat
Chocolate Chip recipes start by creaming the fat, so let’s talk about it. You need fat in your chocolate chip cookies for flavor. It also determines the amount the cookie will spread but which fat is going to give you the results for the type of cookie you enjoy.
Butter: If you like your cookies thin, use all butter. It melts faster during baking than shortening resulting in a flatter cookie. Butter is the most flavorful fat.
The most common mistakes made by home bakers is the handling of butter.
When baking cookies, use
Next, Shortening: It does not melt as quickly during baking, so cookies spread out less with shortening. Butter flavor shortening is my choice because it has even more flavor.
As a result, when baking chocolate chip cookies, I use a combination of butter for flavor and shortening to help the cookies spread out less.
Whipping Fat and Sugar Tip
Creaming the butter and shortening together until the mixture is light in color an looks like whipped butter.
Next Up, Sugars
Brown Sugar contains molasses which makes it moister. Using brown s
On the other han, Granulated Sugar has a much lower moister content. The sugars harden when baked creating a crispy cookie.
Add Your Eggs
Certainly, the eggs need to be at room temperature.
Egg Tip: If you made a last minute decision to bake cookies and did not take your eggs out of the refrigerator to get room temperature, run them under warm water. The eggs need to be at room temperature. If you made a last minute decision to bake cookies and did not take your eggs out of the refrigerator to get room temperature, run them under warm water.
With your electric mixer on medium, add your eggs just until incorporated and turn the mixer off.
Which Type of Flour Is Best For Cookies?
Bread flour Do Not Use! The high protein will create a tough cookie.
However, Cake flour is low in protein. Consenquently, Your cookies will turn out incredibly light and tender. You know what I mean if you have used cake flour to bake a cake. The cake is extremely light. Using cake flour may not be a good thing when baking cookies. Cookies may tear apart when you pick them up.
All-Purpose flour falls in the middle of bread flour and cake flour. Therefore, because of its moderate amount of protein, it works best for baking cookies.
Tip: Use a large bowl and mix your dry ingredients together using a whisk.
Difference Between Baking Powder & Baking Soda
Double Acting Baking Powder reacts twice. It will start working once when it comes in contact with a liquid, and again with heat.
Baking Soda activates when it comes in contact with an acidic ingredient.
Let’s Talk About The Good Stuff, CHOCOLATE CHIPS
I was so excited to attend a chocolate class at Cocoa Belle. Carmen Portillo, the owner of Cocoa Belle, is the first and only Certified Professional Chocolatier in the State of Arkansas. The class was so much fun. It was like being a kid in a candy store.
All chocolate is made from the cacao (Kay-Kay-oy) tree. The difference between dark, semisweet, milk chocolate is the percentage of cacao in each kind. You can normally find the amount of cacao on the package. The rest of the percentage is sugar. So, the higher the percentage of cacao, the higher the flavor of chocolate. The higher the percentage of sugar the sweeter the chocolate.
- Dark Chocolate Chips contain 65% cacao or more.
- Semisweet Chocolate Chips contains 52 to 62% cacao.
- Milk Chocolate Chips contains 36-46 cacao plus milk which makes it creamier.
- Chocolate Chunks are my favorite when baking chocolate chip cookies. Chocolate Chunks can have different amounts of cacao depending on the brand. You get a greater bite of chocolate in each cookie with the chunks.
Pecans Or Nuts of Your Choice
Most importantly, toasting nuts before baking them in the cookies bring out the nutty flavor and
How To Toast Nuts
Preheat oven to 350 degrees F. Spread nuts in an even layer on a baking sheet. Bake for 5 to 10 minutes until toasted. Watch the nuts closely and stir at least once for even browning.
Make Same Size Cookie Dough Balls
- Use an ice cream scoop when scooping out your cookies. This way they will all be the same size and will bake evenly.
- Any size ice cream scoop will work. I have a tablespoons size scoop for mini cookies, regular ice cream scoop (1/4 size), and a 1/3 cup ice cream cup for my larger cookies.
Chill The Cookie Dough
Chill the cookie dough at least an hour or longer in the refrigerator. THIS STEP IS MANDATORY! Chilling the dough will keep your cookies from spreading too thin.
How To Chill Cookie Dough Before Baking Or How To Freeze Cookie Dough
Scoop raw cookie dough onto a baking sheet lined with parchment paper. You can put the cookies close together on the baking sheet when freezing them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until they are frozen. After that, place frozen cookies into large freezer zip lock bags and store in the freezer. When frozen, they do not spread out when baking but will require a little more time to bake.
Let’s Talk About Baking Sheets
I have too many baking sheets to even count. They have so many great uses besides using them for baking. One day, I will have to share helpful baking sheet hacks. A lot of these hacks I discovered while competing at the World Food Championships and having little space to work.
I never toss a baking sheet out and believe me some of mine look pretty bad. Anyway, I use all of my baking sheets when cooking cookies. My secret is using Parchment Paper. I LOVE IT! Cookies, biscuits, and everything else come out perfect after lining the baking pan with parchment paper. It extends the life of old baking sheets.
Bake Your Cookies
Above all, do not crowd or overcook your cookies. Leave a couple of inches between each cookie. Baking time will depend on your oven. Once you have baked a batch of cookies, record the time. The next time you bake chocolate chip cookies, you can just set your oven to the exact time required. Once you remove the cookies from the oven, they will continue to bake.
Other Chocolate Chip Cookie Recipes You Should Try
- PERFECT CHOCOLATE CHIP COOKIES TIPS
- DOUBLE CHOCOLATE CHIP COOKIES
- M & M MEGA COOKIES
- WHITE CHOCOLATE MACADAMIA COOKIES
- S’MORES COOKIES
- MINT CHOCOLATE CHIP COOKIES
- LOADED SMORES SKILLET COOKIE
- ONE SKILLET ROLO SKILLET COOKIE
- CHOCOLATE! M & M SKILLET COOKIE
- CANDY BAR SKILLET COOKIE LEFTOVER CANDY
- CHOCOLATE CHIP PARADISE SKILLET COOKIE
- BUTTERSCOTCH TOFFEE SKILLET COOKIE
- BUTTERFINGER OATMEAL COOKIES
- OATMEAL COOKIES PEANUT BUTTER CHOCOLATE CHIPS
- OATMEAL CREAM COOKIES
- BEST OATMEAL TOFFEE COOKIES
- OATMEAL BUTTERSCOTCH TOFFEE COOKIES
- OATMEAL TURTLE COOKIES