How do I make the perfect chocolat chip cookies?
I love to bake, but there is one thing that a can’t do right: chocolat chip cookies. I don’t see why they never come out right because I always follow the recipe. They taste and look like little cakes. Please tell me what i’m doing wrong!
Sorry i spelled chocolate wrong.
April 4th, 2011 at 10:30 pm
Just buy Nestle’s toll house cookie where it’s already cooked and all you have to do is separate the cubes and put it in the oven! =) They’re tasty and a lot more cheap! (if you plan on making some, try not to mess up) =)
April 4th, 2011 at 10:46 pm
Eagle brand has some excellent cookie recipes
April 4th, 2011 at 10:56 pm
If they taste and look like cakes, then you are using too much leavening agents in them. Are you sure you are measuring the dry ingredients correctly? If you use the recipe on the side of the Nestles chocolate chip bag, they are the best ever. Make sure you are using standard measuring cups and spoons and level each off with a knife before putting into the bowl. If you do this, then you should have perfect cookies, I promise!
April 4th, 2011 at 10:57 pm
i think that everyone has a knack for something, and if yours is not chocolate chip cookies, i do not think that it is going to be a horrendous event in your life if you stop trying, however, if it is really that tramatic, go buy the frozen ones at the store.
April 4th, 2011 at 11:51 pm
Chocolate Chip Cookie Recipe
Chocolate chip cookies represent half of the cookies baked in American homes each year. This chocolate chip cookie recipe will produce a treat that is sure to please everyone in your house!
For some additional tips on baking cookies, see our article on tips for baking cookies.
Ingredients
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans
Directions
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.
April 4th, 2011 at 11:54 pm
Yes, make sure you are using baking soda, where is says baking soda, and powder, where it says powder. Measure carefully. Also, I ALWAYS use real butter and real vanilla, it makes a noticable difference to the taste.
April 5th, 2011 at 12:10 am
how many recipes have you tried? make sure you don’t beat the batter TOO much and make sure your butter is softened not melted. try a recipe that has oats, they taste much better than just the usual flour, i think. good luck!
April 5th, 2011 at 12:31 am
make sure you measure right. are you using butter or margarine? i know when i’ve used margarine they tend to be more cake-like.
April 5th, 2011 at 12:42 am
Three ways:
The puffy:
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer’s work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
the thin:
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
the chewy:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.