Chocolate chip cookies were not my favorite cookie growing up. Partly, because I didn’t like “Chip Ahoy chocolate chip cookies,” because they are hard and dry. There are people who love a crispy dry chocolate chip cookie, but not me. I am a fan of a soft, chewy texture when it comes to a chocolate chip cookies. There are a few secrets to making the chocolate chip cookie moist and delicious! You can use this base recipe to add white or dark chocolate chips; you can also add chopped nuts, like walnuts and pecans.
Top secrets to making chocolate chip cookies is measurements. Baking is a science you can’t play around with science until you understand the law and how it all works, before you can tweak it a bit.
Next secret is room temperature unsalted butter and eggs. Dairy products need to be at room temperature for easy mixing, and it changes the form of the cookies too. If the butter sits out longer than 20 minutes your cookies will be flatter and might not rise the way you want it.
Soft Chewy texture in a cookie comes from the mixing method. Creaming method is how you make drop cookies, which is the method for these chocolate chip cookies, a drop cookie recipe. The creaming method is when you mix butter, then the sugar; then the eggs and last is remaining ingredients, along with flour and some times liquids.
Cookie scooper helps to make equal sized cookies. You want cookies to be about the same size so they bake uniformly.
To get a soft and chewy chocolate chip cookie, you can use instant pudding. I add it to the flour mixture and it always does the trick. Along with at least 1 TBSP of water.
Allow cookies to cool down, that is always a big part of most baking projects. Cooling down is important to a cookie, as other wise it won’t maintain it’s shape and texture. Leave the cookies alone for at least 15 minutes before you dive into them.
When measuring, using a scale is the best way for me to be precise and have consistent results. You can always convert the measures to cups. I always sift my dry ingredients as that helps to take out any tiny lumps before blending ingredients together.
My Best Chocolate chip cookie recipe
2 sticks of unsalted butter
1 tsp of vanilla extract
12 oz of all purpose flour ( 2 cups + 3 TBSP)
4 oz of Baking soda ( 1 tsp)
4 oz of granulated salt ( 1tsp)
1/4 tsp of baking powder
3.4 oz box of vanilla instant pudding box
4 oz of brown sugar
4 oz of granulated sugar
10 oz of Chocolate chip ( Semi sweet, or the bittersweet)
1 TBSP of water
2 oz of crushed pecans and walnuts ( optional)
Preheat the oven to 350 Degrees
First step, align your cooking sheets with parchment paper for me silpats. If you have neither,then spray the cookie sheets down with oil.
Measure all ingredients so that it is all laid out for mixing into the bowl. I like to add my vanilla extract right into my eggs so that I don’t forget to add the vanilla. I add the box of instant vanilla pudding into the flour.
After all your dairy ingredients are set at room temperature, you’re ready for the creaming method. Using a stand mixer, or hand mixer or by hand, add the softened butter to a mixing bowl. Using the paddle attachment cream the butter on medium low speed.
Next, add the sugar, then the eggs that have the vanilla extract in it to the bowl. Increase the speed just a little more. Ensure the eggs get well mixed into the butter and sugar. Once it’s been combined well, add the crushed nuts, chocolate chips and let it mix well. Stop it!
Turn off the mixer and now you slowly add the flour and 1 TBSP of water. Get your bowl ready and turn back on the mixer to medium high mixing speed. It will take about 1 minute to get it all together. You will see cookie dough looking perfect when it gathers together well.
Using a cookie medium size scooper take the dough and drop them about 1-2 inches apart. I say about six cookies will fit on a sheet pan. Bake the cookies 13 minutes. Depending on your oven you may do 12 or 14. You know your own oven, so you have to judge for yourself how long it needs to be in there. You are looking for a light brown on bottom of the cookies and a brown on top of the cookies. Let them cool down for at least 15 to 20 minutes before diving into them. Store them in an airtight container and they last for the entire week.