best chocolate chip cookie recipe on internet

Just that tiny pinch gives the cookies a much stronger flavor, and once you try it you’ll never go without it! The salt helps balance out the sweetness of the cookie, but also brings forward that chocolate flavor.

Don’t skip the sea salt – A light sprinkling of sea salt on top of warm chocolate chip cookies makes a world of a difference. This compacts that soft and slightly underdone center, giving you the PERFECT texture right in the middle.Ħ. Then, as they cool, they will deflate and flatten. It’s not much, but the residual heat transforms the center of the cookie from goopy and doughy to soft and melty. What most people don’t realize is that cookies continue to bake outside of the oven. You always want to pull the cookies when the edges are golden brown and the center looks pale, puffed, and slightly underdone. Don’t over bake – The cookies are ready when they look exactly like the picture above (and this goes for most cookies). With a smaller cookie, this process happens too quickly and there just isn’t enough dough in the center of the cookie for you to achieve that soft and gooey texture.ĥ. So as it heats, the outer layers of the dough begin to melt, darken, and crisp while the center stays soft and tender. It takes the heat of the oven much longer to penetrate the center of the cookie. Larger cookies bake better because there’s more surface area to cover. Otherwise, you can use 1/4 measuring cup which is also equal to 2oz. 2oz is the sweet spot, so I highly recommend adding a 2oz scoop to your baking kit. The larger the scoop, the better – Not only do I just desire a bigger cookie, but large cookies bake much better than smaller cookies. Utilizing both sugars is what gives you a well rounded cookie, one that’s soft in the middle and chewy on the oustide.Ĥ. On the other hand, granulated sugar is what gives you that golden and crisp ring around the edge. The molasses in the light brown sugar is what gives these cookies that soft but chewy texture. 2 sugars are better than 1 – There’s a reason why I choose to use both light brown sugar and granulated sugar in this recipe, so don’t make any substitutions. When it doubt, stick with plain old unsalted butter.ģ. If your butter contains too much fat, it could cause the cookies to be too soft, greasy, or spread too much in the oven. Different butters have different water to fat ratios. If you try to use something that’s a bit more rich, it can throw off the entire cookie. But most cookie recipes are made with basic unsalted butter. You would think that a really high-quality European style butter would make this recipe even better, and you may be right. Know your butter – The type of butter you use can make a big difference. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.Ģ. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you can, measure the flour with a food scale. If there’s too much flour, the cookies will turn out dry and they will not spread. It’s the number one reason why most recipes fail, especially for cookies. Properly measure the flour – I say this in every post, and for good reason. Here are some of my secrets so you too can up your cookie baking game:ġ. Throughout the years, I’ve picked up some important tips and tricks to ensure my cookies turn out perfect every time. I have made maaaaannnyy cookies in my day, and it’s even the largest dessert category on my blog. Each bite just melts in your mouth, and the sound of sinking your teeth into this cookie is something you just have to experience to understand! In the end you’re left with the perfect chocolate chip cookie. So not only is the dough quick to make, but clean up is also super fast. All you need is a bowl, a whisk, and a rubber spatula. With these cookies, you can all that flavor and texture but without the chill time! Right after the dough is mixed, they’re ready to scoop and bake.Īnother major reason why this recipe is SO good is that you don’t need special mixing equipment. This helps the flour fully absorb, giving you a cookie with a chewier texture and stronger flavor. Usually to get the most flavor out of your cookies, the dough is chilled overnight. Oh, and let’s not forget the sea salt on top!īut the reason why I love this recipe so much is because of how quick and easy they are to make. They’re soft and melty on the inside, crispy and chewy on the outside, spread beautifully in the oven, and are loaded with chocolate chips.

When I think chocolate chip cookie, this is the exact cookie I picture. What makes these the best chocolate chip cookies?

Best chocolate chip cookie recipe on internet