It’s snack time and your heart craves the tasty goodness of chocolate chip cookies. Of course, you’re not the only one in this group, which explains why this delight is the go-to dessert for everyone young and old. But keeping to the proper cooking time is what guarantees you the best-tasting chocolate chip cookies, plus you get huge props on a perfect texture. And if you’re one of those who have found this hard to accomplish, then you should keep reading.
Chocolate Chip Cookies Nutrition Facts
Making the Dough
Baking the ultimate batch of chocolate chip cookies begins with making the dough. And the measurements of all the ingredients must be gotten just right if you want a crumbly exterior with a chewy interior. So, start by mixing flour, baking soda, and salt in a bowl, then beat softened butter, brown sugar, and granulated sugar at medium-high speed to a creamy consistency in another bowl. You’ll want the beaten butter to reach a soft and fluffy texture.
The trick to an amazing chocolate chip cookie batch is measuring the right amount of butter and eggs. The reason is both ingredients work as moisteners for the batter, while the egg also functions as a binder. Too much of either ingredient will cause the cookies to come out too soft, while less of both will result in an excessively crumbly batch. As such, use two eggs for every cup or two sticks of softened butter in your recipe. And add the eggs one at a time- followed by the flavoring extract, and lower the beating speed so the ingredients are well incorporated. Once the mixture is complete, add the dry ingredients and whip until they combine, using a mixer or by hand, then, fold in the chocolate chips.
Folding the Dough
At this stage, you can tell if your dough is of the right consistency. However, some may still find the dough too soft, even after following the instructions to the letter. If you feel so, let the batter chill in the fridge for about 30 minutes, so it firms up.
Once the dough has reached the desired thickness, heap two tablespoons per cookie on a greased baking pan, spacing the cookies two inches apart in 3-2-3-2-3 staggering rows. You can also use parchment paper in place of nonstick spray and will need multiple baking sheets if you’re cooking in batches.
Baking Chocolate Chip Cookies
The oven should be preheated to 350F before the cookies are arranged, so ensure to get this started before cutting the batter. And if you’re cooking multiple batches, you’ll have to do them one at a time as you’re using only the oven’s center rack. So, bake each tray for eight to 10 minutes, until the edges are golden brown with pale tops and soft centers.
The duration is ideal for soft and chewy chocolate chip cookies with a crispy crumb, especially if you’re baking at 350F and any longer will cause the cookies to dry out. Once they’re done, set the cookies to cool for two minutes before moving them to the wire rack (or transfer them directly if you used parchment paper).
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Timing isn’t the only important element for creating a fantastic batch of chocolate chip cookies, as other factors come into play before, during, and after baking. Some handy tips are included below;
- Leave the chocolate chips in the freezer before folding them into the dough. This makes them extremely cold and solid enough so they don’t spread too much when baking.
- Parchment paper is preferable to nonstick spray for easier cleanup and cookie transfer. You can also use silicone baking pads for this purpose.
- The 3-2-3-2-3 cookie-arrangement format allows you to fit a large amount in one batch. Through this staggering-row technique, you can cook up to 13 cookies in one batch, so consider using it.
- The dough can be frozen if you wish to bake the chocolate chip cookies at another time. But note that they’ll take a few more minutes to cook than regular dough. Do so by forming it into balls and freezing them on a parchment-lined baking sheet until firm. Then, keep in a resealable plastic bag and store in the freezer until baking time. To use them, arrange the frozen dough balls on the sheet and bake them as regular cookies.
- 2¼ cups of all-purpose flour, unbleached
- One cup or two sticks of unsalted butter, softened but still firm
- One cup of light brown sugar, firmly packed
- Half cup of granulated sugar
- Two large eggs, cold and straight from the fridge
- One package of semi-sweet chocolate chips; 12 oz, frozen, straight from the freezer
- Two teaspoons of pure vanilla extract
- One teaspoon of table salt
- ½ teaspoon of baking powder
- Set the oven to 350F, set the rack at the center, and leave it to heat. Then, arrange two baking sheets and line them with parchment paper.
- Combine the flour, salt, and sugar in a bowl and set aside. Then, beat the butter with a standing mixer at medium-high speed in another bowl to a creamy consistency- this should take around a minute.
- Add the sugars and beat the mixture for three minutes to a light and fluffy texture, scraping the bowl when needed. Then, turn down the speed to medium-low, and beat the eggs into the batter one at a time. Add the vanilla extract next and beat again until it combines.
- Reduce the mixer’s speed to the lowest setting and gently add the dry ingredients, scraping the bowl when needed. When the mixture incorporates, fold in the chocolate chips.
- Measure two teaspoons of the batter for each cookie and drop them two inches apart on the sheet in 3-2-3-2-3 staggering rows. Then bake for eight to 10 minutes, or until the cookies develop golden edges with pale tops and soft centers.
- Transfer the cookies to the cooling rack and serve when completely cooled.
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