Your Favorite Chocolate Chip Cookie….
Is it soft and chewy? Is it thick and cakelike? Is it totally crunchy and perfect for dunking? Everyone has an opinion on America’s favorite cookie. Remember the delicious, mouthwatering smell in your Mom or Grandma’s kitchen? Maybe the chocolate chip cookie was your first baking experience or the one that tempted you to sneak the cookie dough when Mom wasn’t looking. Yes, kids, all Moms know that the number of cookies expected from the batch would always be determined by how many doughballs were eaten raw. Forget the raw egg warning…it never mattered. And today, they add cookie dough to ice cream…go figure!
Yumm Chocolate Chip Cookie Recipes!
Here are just a few tips for all chocolate chip cookie bakers and those that love to sample them! Take turns with the batches so everyone enjoys their favorite at some time during the year.
My best friend, Jeannie, makes the very, very best chocolate chip cookies if you prefer the super soft, cakelike variety. I was amazed when I asked for help and tried to copy them (which I still cannot do!). The one thing that was different was the lack of mixing. With the fabulous KitchenAid mixers, I love to turn it on, walk away and let it go. Not the thing to do for cakelike cookies. Try “quick mix” with softened butter (no substitutes) only lightly beaten, which helps develop the cake consistency. There is generally more flour in the recipe, along with soda and baking powder which causes them to be thicker and more dense. Some recipes also call for cornstarch. Dough should be chilled, baked on room temperature cookie sheets (not warm from the previous batch!) and baked a little longer than the chewy or doughy cookie, especially if making large or supersized cookies.
If you like a cakelike cookie with crispy edges, this paragraph is for you! Using a higher oven temperature (425 degrees) produces the crispy edges. Couple that with a shorter baking time of 8-10 minutes, and you have a cakelike center with crispy edges. Allow baked cookies to cool on the cookie sheet for 10 minutes before removing them to cooling racks. Making a smaller size cookie also helps you to achieve the crispy edged cakelike variety.
Using a higher proportion of brown sugar in your recipe, helps to produce the chewy chocolate chip treat. Mix and beat the sugar and butter for 4-5 minutes until the dough is fluffy. Add eggs one at a time and beat well after each addition. Add sifted (to incorporate more air) dry ingredients. Chill the dough thoroughly (overnight if possible) before baking. The chilling prevents the cookies from spreading too much in the oven. Bake 10-12 minutes until golden on the edges and still soft in the middle. Allow to cool 10 minutes on the cookie sheet and then remove to cooling racks to cool completely. I now understand why I would struggle with consistency….I beat the dough too long and never chilled the cookie dough!
How about the crisp “dunking” variety? While baking a pan of cookies longer, would generally produce a crisper variety, adding vegetable oil with the butter, and using superfine sugar adds to the crisp texture. Beat the dough until creamy, about 5 minutes. Add eggs, one a time, just mixing each one. Do not overbeat at this point. Add flour and mix only to combine. Stir in the chips by hand. Bake longer, generally about 18-20 minutes, or until deep, golden brown. Let cool completely on the cookie sheet.
I hope this helps your chocolate chip cookie baking experience… there’s something for everyone! Which one is your favorite? Make some today and enjoy…compliments of eCookieCutters.com.
