There are many recipes out there for chocolate chip cookies, but this recipe is the best. Crispy, chewy, soft, and chocolaty, this chocolate chip cookie is perfect. This recipe is simple, that anyone can make.
THE SECRET TO A PERFECT CHOCOLATE CHIP COOKIES
The first secret to make the perfect chocolate chip cookie is, chilling the dough before baking, it ensure the cookies don’t spread to much, and you will end up with a better texture. The second secret is, adding in cinnamon and espresso. Cinnamon and espresso both intensify the chocolate flavour, The third secret is, to cream the butter and sugar really well. Creaming does not only combine the butter and sugars, but incorporates air making the cookie lighter. The last secret is, to use room temperature ingredients. Room temperature butter is a must because otherwise your sugar will not cream. The eggs must also be room temperature because if they are cold, when you whisk them in the butter will turn lumpy.
KEY CHOCOLATE CHIP COOKIE COMPONENTS
Fat is also a key component. Using high quality butter will improve flavour and texture. In my experience, using no-name butter, resulted in a grainy, unsatisfying flavour, due to its high water content. So, make sure to use a good quality butter instead of opting for a cheap one.
Sugar also plays a key role in cookies. Granulated sugar gives a cookie crunch, sweetness, but lacks flavour. Brown sugar provides, chewiness, and flavour. Light brown sugar and dark brown sugar have different molasses amounts in them. Either sugar can be used, I opt for light brown because I feel dark brown sugar is too overpowering. Using a combination of both gives the cookie an appealing flavour and texture.
Chocolate is the main flavour in the cookie, and using the right chocolate is important. I suggest using anywhere from semisweet to unsweetened. Do not use milk chocolate because it will over-sweeten the cookie. You may use either chocolate chips or chocolate chunks. Chocolate chunks have a much better flavour, so buy a high quality chocolate bar, and cut it up into chunks. I used chocolate chips because it’s cheaper, and that’s what I had at the time.
Line 2 9×13 baking sheets with parchment paper, and grease with butter or non-stick spray. In a small bowl, combine the dry ingredients with the chocolate chips.
In a larger bowl, cream together the butter with the sugars until light.
Next, whisk in the eggs and vanilla until fluffy.
Lastly, FOLD in the dry ingredients until just combined.
Now divide into 24 equal cookies and roll into balls. I used a scale. Before baking, wrap cookies in plastic wrap and refrigerate for 30 minutes while your oven preheats to 350℉.
Finally, bake for 12-15 minutes until golden brown, rotating halfway.Transfer to a wire rack and cool for at least 5 minutes.
- 2 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground espresso
- 2 cup semisweet chocolate chips
- 1 cup softened unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large egg
- 1 tbsp pure vanilla extract
Line two large baking sheets with parchment paper.
Mix together the dry ingredients in a small bowl.
In a separate bowl, cream together the butter with the sugars until light.
Whisk in the egg and vanilla extract until fluffy.
Fold in the dry ingredients and chocolate chips until combined.
Separate into 24 balls and place six per baking sheet.
Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350℉.
Remove plastic wrap and bake for 12-15 minutes until golden brown, rotating halfway through.
Let the cookies cool on the sheet for 5 minutes before cooling completely on a wire rack.