My obsessed chocolate chip cookie started not only because I don’t like a good chocolate chip cookie, but because I’m fed up with the way every time I make cookies homemade, they all turned out the same regardless of the recipe: hard, a little dry, and they never spread. Was it me or was it the recipe? In almost 2 years now of trying all kinds of cc cookie recipes, several times to make recipe adjustments and tweak my technique, I have discovered that the problem was both. There are some less good recipes and some incredible + infallible ones, and I made technical mistakes that sabotaged my cookies. Through this exploration, I learned what my favorite cc cookie recipes are and what to do to make sure I get the best results every time. This message is finally here to share it all with you.
Let’s first see some basic tips to help you get the best results with your cookies:
1 | First read the instructions several times and measure in advance all the ingredients you can (set up). It sounds like common sense, but at first I didn’t. I assumed these recipes were pretty simple and I could read and do everything as I went along, but you’re less likely to make a mistake or be surprised by a step if you can prepare as much as you can in advance.
2 | Weigh your flour. This alone solved my life problem of all the cookie recipes I have ever made in hard muffins. The right way to measure your flour with measuring cups is to put it in your measuring cup so that it is lightly wrapped, and then level it. Never knowing that, I packed the flour in bulk in each cup and therefore always used more flour than I had for each recipe. Using a kitchen scale completely eliminates this problem. Your bag of flour should give you a conversion on the nutrition label for the weight of a serving if the recipe itself does not provide weight (my bag of flour says 30g = 1/4 cup).
We use this kitchen scale and it is one of the most used gadgets in our kitchen.
3 | Use high quality butter and chocolate. As with any food, quality ingredients will give better results. With cookies, this is most evident with the chocolate you use, followed by butter. Lower quality butters have a higher water content, which can affect the fat content and texture of the cookie. I’ve also found that if your dough doesn’t turn out very well, chocolate can save it if it’s good chocolate. Good chocolate makes it GOOD.
My favorite butter to use is Kerrygold and the favorite chocolate to use is either Guittard or Ghirardelli.
4 | Use a scooper. This ensures that each cookie is the same uniform size and baked in the same way as using a spoon and your hands, which most likely results in lumpy and unevenly baked cookies. The latter still works, but I would recommend using a scale to roughly verify that each ball of dough is the same size.
I use this spoon # 20 most often but if the recipe calls for smaller dough balls, I use spoon # 40.
5 | Take the cookies out of the oven just before they look like they’re done. If it looks like they could use another minute in the oven, then they’re done. Judge by the bottom edges of the cookie when they start to brown. The center should never be difficult!
6 | The more pans and cookies you put in the oven, the longer the cooking time and the more unevenly they cook. I used to always jam all the cookies in the oven so that they all bake at the same time and so I would be done sooner. To keep the cooking time and results more consistent, respect cooking one pan at a time. I like to put no more than six cookies in a pan. Ideally, you want two half sheets that you rotate back and forth, 6 cookies at a time on each.
I find that these half-sheet aluminum pans work very well and give the cookies the right amount of spread. I have a dark pan that I noticed that makes the cookies spread more and bake faster, so I stopped using it.
7 | Over-mixing is your enemy. Unless a recipe asks you to mix for a defined period of time, favor the side of the mixture until it is just combined, especially when adding dry ingredients to the moisture. The only exception here is if the recipe calls for creaming the butter and sugar. I love when a recipe will define how many minutes certain mixing steps should take, but a lot of recipes don’t and you just have to familiarize yourself with what sugar and butter look like properly in cream. It should look like butter which has become fluffy and pale yellow, usually takes about 1-2 minutes with a mixer on medium speed. Still here however, you don’t want to mix too much.
And now the recipes that I think all cc cookie lovers should try in no particular order, which I crowned my favorite, but each one is special in its own way and it just boils down to the features you most want from your cookie. All images are mine, the recipes are linked to the original source.
1 | BA cookies with brown butter and caramel chocolate chips
I tried this recipe 4 times (this photo is from the second time and honestly is not the best representation of what cookies should look like but this is the only photo I have taken), and it m ‘Took until the 3rd time to get the buttery browned right. I had never browned the butter before and I didn’t know what it should look like, but once I got it right, I tasted the richness of the flavor. The butter should become darker like caramel and have dark brown curds at the bottom! It gives these cookies a deep, nutty flavor, and the caramel pieces are a bright contrast in taste and texture. The chocolate discs are also nice for creating pools of chocolate throughout the cookie that stay sweet. The 4th time, I made them for Oleg for a barbecue with his friends. He said the cookies were gone almost immediately. Each guy ate 2-4 each and asked him to remove the cookies so they could stop. I would say it is a success!
2 | Sarah Kieffer’s Breaded Chocolate Chip Cookies
One of the most popular cc cookie recipes of all time. Many know it as NY Times cookies because they helped popularize it by posting the recipe. These cookies have exploded all over the Internet because Sarah invented the pan-banging method that creates these irresistibly beautiful ripples. You hit the pan at regular intervals while the cookies are baking and it deflates the cookies each time, creating concentric ripples that move toward the center of the cookie. The result is a larger, flatter cookie that is crisp at the edges and fluffy in the middle. They are also very fun to do.
3 | Milk Bar Salty Chocolate Chip Cookies
My favorite and frequent go-to. Simple ingredients, simple tools (a wooden spoon and a bowl), fast, freeze particularly well and prove to be great every time. Powdered milk is the special ingredient here. It’s that something extra in the dough that you can’t put your finger on to find out why it tastes so good. It’s milk powder. Soft in the middle, crunchy on the edges shortly after they come out of the oven.
4 | Shortbread cookies with salted butter and chocolate pieces from Alison Roman
Most would not consider shortbread as something they want from a chocolate chip cookie. This recipe has changed its mind. I was amazed by their quality. The sweet edges make these addictives extra. The recipe calls for demerara sugar but I used turbinado sugar instead and chilled the slices in the freezer for 15 min. just before cooking so that they keep their shape and do not stretch. This is the one I would choose to do if I wanted to impress because of their beauty and uniqueness.
5 | Yeast Copycat Chocolate Chip and Nut Cookies
I tried this recipe before trying a sourdough cookie in New York. I would have thought these cookies were always amazing if I never ended up tasting an original sourdough cookie, but once I did, I could say that this recipe is pretty close! Of course, nothing beats the real thing, but if you feel like it and want to make it fresh at home, this recipe is great. They are huge and slimy, very forgiving, and are definitely good without the nuts, although they appear flatter.
6 | Thalia Ho spelled dark chocolate chip cookies
Two special things about this one. First, spelled flour gives these cookies a pleasant texture and chew. I would say this cookie has my favorite texture. Second, the ratio of chocolate to it is high and is aimed at promoting the puddles of chocolate that spread in these cookies. They are dreamers.
7 | “The Thin” by Alton Brown
I still have to try the rest of his cookie recipes, but I’m sure they are all amazing because Alton is the man who has the perfect recipe for everything. I came across this recipe looking for a thin, crisper cookie, something like Tate although the recipe in the Tate cookbook was not crisp or like their cookies at all. This disappointment sent me on a long hunt for a thin crisp cookie recipe and this is it. Although these are not entirely crunchy, they are fine and buttered with caramelized edges. These are my second favorite favorites. I think!
8 | A pinch of Yum’s best soft chocolate cookies
Easy and simple ingredients, fast without waiting time, perfectly soft and fluffy cookies. I didn’t need to search and try other recipes like this because this one is perfect and too simple. Net zero on it, just look at this cloud as a shape.
9 | BA’s best chocolate chip cookies
They are similar to brown butter cookies (first on this list) because of the use of brown butter. The main difference, apart from the fact that there are no caramel pieces in it, is that it is a more fluffy cookie thanks to the extra yolks, which makes it a centered experience. on the dough compared to a chocolate and caramel stuffing. It has more of a caramel molasses flavor – I love it so much that I would even recommend using a little less chocolate than the recipe calls for to further enhance the dough. Don’t forget to sprinkle with salt like I didn’t do on the photo!
10 | Tara O’Brady’s Basic Chocolate Chip Cookies
The name sums it up. It’s a great solid recipe without weird ingredients, doesn’t need advance planning for room temperature butter, only requires a whisk in hand and creates cookies with a soft but firm texture. The cracked top indicates that despite their soft texture, the exterior is crisp.
FAVORITE COOKIE COOKING APPLIANCE