Rachel’s Good Chocolate Chip Cookies

We love heat, do-it-yourself chocolate chip cookies straight from the oven. Severely, what may very well be higher? That is our traditional, fool-proof chocolate chip cookie recipe that ensures completely mushy and buttery cookies each time. We promise, you’ll love these cookies as a lot as we do!

For extra do-it-yourself cookie goodness, attempt our straightforward Air Fryer Chocolate Chip Cookies.

Now we have been baking these chocolate chip cookies for the previous 25 years. It began within the fifth grade, decided to make cookies with out an grownup’s assist, the place as a substitute of 1/2 teaspoon of baking soda, 1/2 cup of baking soda was added! Whoops! They grew bigger and bigger within the oven till they coated the complete pan! This studying lesson started our love for cooking. Mastering the last word chocolate chip cookie was extraordinarily necessary, and we’re completely happy to share that recipe with you at this time.

Ingredient Notes

• Butter: Unsalted butter can be utilized, however add an additional pinch of salt to the dough. Ensure it’s softened for simple creaming.
• Brown Sugar: Gentle or darkish brown sugar works, however darkish brown sugar goes to provide you a deeper taste and a chewier cookie.
• Granulated Sugar: Balances the sweetness and helps the cookies obtain frivolously crisp edges.
• Vanilla Extract: Pure vanilla extract provides one of the best taste, however imitation vanilla additionally works.
• Eggs: Use massive eggs at room temperature for finest outcomes.
• All-Objective Flour: Keep on with common all-purpose flour for this one. Bread flour also can work.
• Baking Soda: Verify the expiration date to make sure correct leavening.

Chocolate Chip Choices

The kind of chocolate chips you utilize is a matter of private desire. There are not any mistaken solutions right here! Each semi-sweet and milk chocolate chips will work, or you should utilize a mixture of each.

Mini chips, chunks, and disks all work! You’ll be able to even chop up a chocolate bar as a substitute of utilizing chips if you would like these massive, melty puddles of chocolate all through your cookies. Simply persist with round 2 cups complete.

Parchment Paper vs. Nonstick Cooking Spray

I all the time advocate utilizing parchment paper or a silicone baking mat when baking cookies. It retains the cookies from sticking, and it does it with out including any additional grease.

Nonstick cooking spray is the better possibility, however it will possibly go away a barely greasy texture on the bottoms of your cookies. It additionally tends to brown them quicker, which isn’t all the time a very good factor. With parchment or a silicone mat, you get extra even baking and a cleaner, crisper end.

The Science Behind the Good Cookie

There’s actual science behind what makes these cookies end up good each time. It’s not magic—it’s how the components work collectively. This recipe is all in regards to the stability that provides you mushy, chewy facilities with simply the correct amount of crisp across the edges.

Butter creaming issues. Softened butter (not melted!) is creamed with the sugars for a strong 2 to three minutes on this recipe. Don’t skip on the time! This does a few crucial issues. First, it dissolves the sugars utterly within the butter. Second, it beats in plenty of air which is able to permit your leavening agent (the baking soda) to provide the cookies a bit extra raise.

Darkish brown sugar provides moisture. The excessive molasses content material in darkish brown sugar provides the cookies a deeper taste, however that additional moisture is what helps hold the within of your cookies mushy and chewy for days. The granulated sugar is what provides crispiness across the edges.

No chill time wanted. However when you have the time (or the endurance), a fast 30-minute chill will make the cookies puff up only a bit extra if that’s your factor.

Timing is the whole lot. Don’t you dare overbake! Baking for simply 10 to 12 minutes ensures the facilities keep mushy. Pull them out when the perimeters are golden however the facilities nonetheless look just a little underdone. That’s the candy spot. They’ll end baking on the new pan, providing you with these dreamy gooey facilities with out overcooking.

Troubleshooting

Even a tried-and-true cookie recipe can end up just a little completely different relying in your components, kitchen setup, and even the climate or your temper. We’ve all been there. In case your cookies didn’t end up fairly the way you hoped, listed here are a number of fast fixes to get you again on observe.

Your cookies are spreading an excessive amount of. That butter was in all probability just a little too heat. Ensure it’s softened—not melted. In case your dough feels tremendous mushy, simply pop it within the fridge for 20 to half-hour earlier than baking. That’ll assist them maintain their form.

They’re not spreading in any respect. This often means there’s an excessive amount of flour. It’s a simple mistake to make as measuring flour is a bit inaccurate and not using a kitchen scale. Fluff, scoop, and sweep is the strategy I exploit.

Too cakey? That may occur if you happen to overmix the dough. Overmixing can incorporate an excessive amount of air into the dough or develop an excessive amount of gluten, each of which might result in a cakier texture. Combine simply till the flour disappears.

Burnt bottoms or crispy edges? This could be your baking pan. Darkish pans warmth up extra within the oven and may brown the bottoms quicker. I like to recommend utilizing a light-colored sheet pan. If you happen to solely have darkish ones, simply decrease your oven temp by 15 to 25 levels and hold an in depth eye towards the top of the bake time.

Cookies are getting arduous after they cool. Take them out of the oven when the perimeters are set, however the facilities nonetheless look just a little underbaked. They’ll hold baking on the new pan. As soon as they’re cool, retailer them in an hermetic container—whereas they’re nonetheless simply barely heat is even higher to assist lock in that softness.

Make Now, Bake Later

This recipe is ideal if you wish to rapidly make the dough and reserve it for baking both the subsequent morning or later down the street when your cookie craving hits!

Need just a bit deal with now and extra later? Make the complete batch of dough and stash the remainder within the fridge. Cookie dough will keep good within the fridge for as much as 72 hours. Once you’re prepared for extra, simply scoop and bake straight from the fridge—no have to let it come to room temp.

This cookie dough also can simply be frozen. For finest outcomes, form into balls and freeze on a baking sheet. As soon as frozen, switch to a resealable plastic freezer bag for long-term storage, as much as 3 months. When able to bake, place frozen cookie dough within the oven and bake for 12-Quarter-hour.