Chocolate Chip Cookies

Chocolate chip cookies🍪 are the go to favorite cookie for most people. The issue in my home – I love them soft and chewy; maybe even a bit on the under cooked side. Andy on the other hand, wants them thin and crispy; cooked completely and then some. So I have been trying to perfect my recipe and see which way is my favorite and which way is Andy’s favorite. There are so many different recipes out there for this classic cookie but I shared my recipe below as well as my tips for making the cookie to your preference! It’s still in the trial process; I mean I no pastry chef here. 😆

Ingredients

Directions

  • 1 1/2 cup flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 stick butter
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • chocolate chips
    (who actually measures this LOL)
  1. Preheat oven to 350 and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  3. In a stand mixer, mix butter and both sugars until creamy.
  4. Add egg and vanilla and mix until incorporated. Do not over beat the egg.
  5. Add dry ingredients in two installments and mix until dough begins to form.
  6. Fold in chocolate chips.
  7. Form dough into balls and evenly space out on lined baking sheets.
  8. Bake cookies for about 9-12 minutes.

Soft and Chewy Cookies

  • Make sure you measure flour as exact as possible. If you have a it more than 1 1/2 cup the cookie becomes a bit thicker & fluffier.
  • Soften the butter at room temperature (I let it sit at least 12 hrs.) 
  • Finish cooking by 9 minutes. 
  • I remove from the pan to cooling rack right away. 

Thin and Crispy Cookies

  • Make sure you measure flour as exact as possible or even less than 1 1/2 cup for a thinner and crispier cookie. 
  • Soften butter, but melt about 20-30 seconds before mixing. I then cream the butter in the mixer before combining with sugar. 
  • Flatten each cookie ball on baking sheet for thinner results
  • Cook closer to 11-12 minutes; until golden brown. 
  • Let cookies sit on the pan about 5-8 minutes before moving to the cooling rack. 

Andy and I have mixed it up and use different flavors of chocolate chips. Our favorite to use is espresso chips. Have you tried any other chip flavors? I’d love to hear feedback, a different recipe or your tips as well!

Live to Eat,
Tiv

2 thoughts on “Chocolate Chip Cookies

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