Chocolate chip cookies hold a special place as one of the most iconic treats worldwide. They are the starting point for many bakers, as they are quick and simple to make. With the countless recipes out there for chocolate chip cookies, this recipe stands out as is it delivers on all of the essential textures and flavours: crispy edges, a soft and chewy interior, and a rich chocolaty flavour.
THE SECRET TO PERFECT CHOCOLATE CHIP COOKIES
There are five secrets to the perfect chocolate chip cookies: chilling, cinnamon and espresso, creaming, and room temperature ingredients, and baking for the correct time.
Firstly, chilling the dough for at least 30 minutes before baking improves the texture and flavour of the cookie and prevent overspreading. This chilling process hardens the butter slightly and allows the flavours in the dough to meld. Skipping this step may result in a flat and disappointing cookie.
Secondly, adding cinnamon and espresso to the dry ingredients intensifies and compliments the chocolate flavour throughout the cookie. Even in small amounts, both the cinnamon and espresso impart their flavours in a unique way.
Thirdly, creaming the butter and sugar really well lightens the cookie and vastly improves the final texture of the cookie. Creaming only until mixed does not allow for enough aeration and will result in denser cookies.
Fourthly, using room temperature ingredients, especially room-temperature butter and eggs will ensure effective creaming and emulsion. Using cold eggs causes the butter to harden during mixing and undos all the hard work of creaming.
Finally, cookies should not be 100% baked once they are pulled from the oven. There should be a slight doughiness in the centre of the cookie when you take them out, as they continue to bake on the sheet as they cool. Fully baking the cookie will result in drier and overly crisp cookies, so be careful.
- 2 1/4 cup all-purpose flour (308g)
- 1 tsp salt (8g)
- 1 tsp baking soda (5g)
- 1 tsp ground cinnamon
- 1 tsp ground espresso
- 2 cups semisweet chocolate chips (330g)
- 1 cup softened unsalted butter (226g)
- 1 cup light brown sugar (200g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 2 tsp pure vanilla extract (10g)
-
Line 2 large baking sheets with parchment paper and lightly grease with butter or non-stick spray.
-
In a small bowl, sift the dry ingredients and mix in the chocolate chips.
-
In a separate 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 the dough into 24 equal portions and roll into balls (use a scale for accuracy).
-
Wrap the cookies in plastic wrap and refrigerate for 30 minutes. Meanwhile preheat your oven to 350℉.
-
Remove plastic wrap and bake for 12-15 minutes until golden brown, rotating halfway through.
-
Cool for about 5 minutes on the baking sheet before transferring to a wire rack.
-
Enjoy!
Anonymous says
Best chocolate chip cookies I ever tried 🙂
Anonymous says
Looks Good.