The BEST Chocolate Chip Cookie Recipe Ever!
How can anyone possibly resist
a freshly baked drop cookie
especially with a glass of ice cold milk
we have to start with the basics
the classic chocolate chip cookie.
I’ll start by measuring out half a cup of butter
that’s 4 ounces by weight
And I find it’s easier to measure by weight
then put my butter into a measuring cup
I’ve got exactly four onces there.
I judge a good chocolate chip on that balance of
crispy outside, chewy inside
sweetness to dark chocolate chips
and it’s all about those nuances.
I find, to get just that right amount of sweetness
I need half a cup granulated sugar
and also half a cup of light brown sugar.
It’s easy enough to make drop cookies by hand.
But an important step is this process called craming.
Using your spatula and rubbing against
the side of the bowl
the butter and the sugar
to cream the butter an sugar together.
And that lends structure to the cookie
so they’ll hold together,
they wont crumble apart.
And as soon as you see
this creamy consistency, then you can add an egg.
Because my butter was at room temperature
it’s a good idea to have your egg at room temperature.
At the same time, I’ll add a teaspoon of vanilla
and just blend this together.
Now, for the dry ingredints
I’ll ad a cup and a quarter of all purpuse flour.
And now, I’ll share with you my signature ingredient
to add to chocolate chip cookies
a tablespoon of corn starch.
I am a big fan of cookies that are crispy on the outside
but chewy on the center.
This addition wil ensure they will stay soft in the center.
Now, I’ll add half a teasppon of baking soda
Half a teaspoon of salt
And I’ll just sift this through
and then just combine until blended.
You don’t commonly associate
the work of a pastry chef with something simple,
like a drop cookie.
But honestly, in my profession, I’ve made
thousands of drop cookies.
So you really get a lot of practice in there.
There we go, I’ve got the flour blended into the dough
And of course, where would a chocolate chip cookie be
without the chocolate chips?
I am using chocolate chips, that are made for
chocolate chip cookies.
And they hold their shape
they also set up nicely after they’ve cooled.
I find that a cup and a half is the perfect amount.
You need to have a bit of chocolate in every bite
That being said, if you’re big fan, a little bit extra is just fine.
I also like to add a cup of chopped, toasted pecans.
So of course the idea here is to make sure
that the chips and pecans are really worked into the cookie dough batter.
You can really tell by this dough
that every bite is going to get more than one chocolate chip.
Okay, now it’s time for scooping and dropping the cookies
The simplest technique is to just
use a measurement of about two tablespoons
quickly roll it in your hands
into a ball shape.
A question I get asked often about chocolate chip cookies
is why you can make the same particular recipe
but they bake out differently.
Sometimes they spread, and sometimes they hold their shape.
It’s the room temperature butter you start with
that impacts the way that bakes.
To fix that, simply preshape your cookies
like I am now
and then pop the dough in the fridge for an hour
When it sets the dough
no matter how you started with your cookie recipe
they will always bake out beautifully.
Now I fit 24 cookies on this one tray
Not that I’m going to bake 24 on one tray
but it takes up less space in the fridge when I chill them.
I’ll just pop these in the fridge to chill for an hour
and I have a tray that’s already spent an hour in the fridge.
As you can see, these are quite firmly set now
so I know, they’ll bake off evenly.
A great tip to get ahead on your cookie baking
is to actually make your batches
chill them like this
then you can actually pack them up together
in resealable bags and freeze them.
You need emergency cookies after a really bad day at school?
Pull out two or three
let them thaw for twenty minutes on the counter before baking
and you’ve got freshly baked cookies on the spot.
So now, of course I have to make room for the cookies to bake
So I’ll put twelve on each tray
It’s a good idea to leave about 2 inches space
between each of the cookies in all directions.
Here we go, evenly spaced.
I’ve preheted my oven to 355
and the cookies take between 15 and 18 minutes to turn a nice golden brown just around the edges.
I let my chocolate chip cookies cool on their tray before removing them
so they set up a little bit
I have a tray that’s just cool
That is the hardest part about making chocolate chip cookies
waiting for them to cool just a little bit.
But you can see!
Chocolate, this is still soft and melting.
And the cookies are chewy all the way through
Every bite is gonna have some chocolate chip
and a little bit of that buttery pecan.