27/12/2021
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If you have ever attempted to bake chocolate chip cookies you know what goes in to achieving the perfect cookie. You also know not everyone has the same definition of the perfect cookie. My perfect cookie, is epically soft, with a thick chewy center and crispy edges, loaded with extra chocolate chips. Have no fear though, I do have a few tricks up my sleeve to help achieve the kind of cookie perfection we all dream of.
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In a large bowl use a hand mixer to cream the butter, granulated sugar and brown sugar together fully. After those come together entirely add the vanilla and eggs to the large bowl and combine with a hand mixer.
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Gradually add half of the dry ingredients, roughly a cup and a half, to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough. When flour is mostly mixed in add the last of the dry ingredients and chocolate chips to the large bowl of dough. Again fold in flour and chips till dough comes together. Avoid over mixing.
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Thereโs a lot of debate on whether or not cookie dough should be chilled before baking. While it is true chilling dough does allow the flavors to fully combine, honestly it isnโt something that is necessary. I have found by not chilling your dough, one you can enjoy your cookies that much faster. Two, having room temperature dough helps the cookies to spread perfectly. And three non chilled dough makes for a more even bake. When chilled, the cookie edges seem to cook faster than the center, making for a crispier edge and a center not quite cooked enough.
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Now, all of the tricks I mentioned are important factors to the perfect cookie. But quite possibly, the most vital and important of them all is this. The secret to the softest and chewiest cookies, is pulling them out of the oven just before they are completely baked. Thatโs right, your cookies should be golden brown on the edges, puffy and still a little gooey in the center. Chewy cookies are only possible when they finish baking on the pan, after being pulled out of the oven. 8 minutes seems to be what works best for me, but ovens do vary, so check at 8 minutes and if still looking doughy you could need to stick them in for up to two more minutes.
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This cookie dough freezes perfectly! Shape dough into balls using a small to medium scoop. Place on a cookie sheet to put in the freezer. Once partially frozen, transfer each ball to a freezer safe container. Cookie dough can store in the freezer for up to 12 months. When ready to use, pull out of the freezer and bake for 10 minutes. Now youโve got fresh cookies with little to no effort, anytime you want!
๐ ๐๐ซ๐๐๐ข๐ญ: https://thedashleyskitchen.com/old-fashioned-chocolate-chip-cookie/
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