Chocolate chip cookies hold a special place as one of the most iconic treats worldwide. They’re often the starting point for many bakers, thanks to their simplicity and quick preparation. With countless recipes available, this one stands out because it delivers on all the essential textures and flavours: crispy edges, a soft and chewy interior, and a rich, chocolaty taste.
THE SECRET TO PERFECT CHOCOLATE CHIP COOKIES
There are five secrets to the perfect chocolate chip cookie: chilling the dough, adding cinnamon and espresso, creaming the butter and sugar, using room temperature ingredients, and baking for the correct amount of time.
Firstly, chilling the dough for at least 30 minutes before baking enhances both texture and flavour. It helps prevent overspreading by slightly firming up the butter, while also giving the ingredients time to meld. Skipping this step can lead to cookies that are flat and lack depth in taste.
Secondly, a touch of cinnamon and espresso powder in the dry ingredients complements the chocolate’s richness. Even in small amounts, these additions create subtle layers of flavour that really elevate the cookie.
Thirdly, creaming the butter and sugar properly is essential. This process incorporates air into the dough, creating a lighter texture and helping the cookies rise just the right amount. It also contributes to that perfect soft-yet-chewy bite.
Fourthly, using room temperature ingredients, especially butter and eggs ensures effective creaming and proper emulsion. Cold eggs can cause the butter to seize up during mixing, undoing all the work put into creaming and affecting the final texture of the cookies.
Finally, cookies should not be fully baked when removed from the oven. There should still be a slight doughiness in the center, as they continue to cook on the baking sheet while they cool. Taking them out too late can lead to dry, overly crisp cookies, so keep a close eye on them.
- 2 1/4 cup all-purpose flour (308g)
- 1 tsp salt (4g)
- 1 tsp baking soda (5g)
- 1/2 tsp ground cinnamon
- 1/2 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)
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Line 2 large baking sheets with parchment paper and lightly grease with butter or non-stick spray.
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In a small bowl, sift the dry ingredients and mix in the chocolate chips.
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In a separate bowl, cream together the butter with the sugars until light.
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Next, whisk in the eggs and vanilla until fluffy.
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Lastly, fold in the dry ingredients until just combined.
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Now divide the dough into 24 equal portions and roll into balls (use a scale for accuracy).
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Wrap the cookies in plastic wrap and refrigerate for 30 minutes. Meanwhile preheat your oven to 350℉.
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Remove plastic wrap and bake for 12-15 minutes until golden brown, rotating halfway through.
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Cool for about 5 minutes on the baking sheet before transferring to a wire rack.
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Enjoy!
Anonymous says
Best chocolate chip cookies I ever tried 🙂
Anonymous says
Looks Good.