13 Tips for Baking the Perfect Chocolate Chip Cookie

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Tired of looking for the chocolate chip cookie of your dreams?

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Confession: 

I’ve met my share of chocolate chip cookies. Okay, since I’m confessing, I’ve met way more than my fair share. The problem is that the majority of them are just okay.

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They always seem to have an issue.

Boring,

Crummy,

Dense,

Or, just not sweet enough.

So even though I’ve enjoyed a lot of cookies, I’m always searching for that perfect one that has all the right stuff. And guess what? I’ve made a list- of that stuff.

 

In honor of Chocolate Chip Cookie Day, we’re counting down the top thirteen tips to baking the perfect chocolate chip cookie.

13 Tips for a better Chocolate Chip Cookie

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13. Accuracy. It’s really important to measure ingredients carefully, preferably with a digital scale. You may be saying-Uh Agatha, this isn’t rocket science here. They’re just cookies.  

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Fact is, there’s a lot of science going on in every little cookie. Get it wrong, and…  

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12.  Fresh Ingredients. This one seems obvious, but sometimes we don’t realize how long things have been sitting in the pantry. When’s the last time you checked the date on baking powder? Also, keep in mind that once you open the package, most ingredients will lose their freshness faster. Stale expired products, will produce stale expired flavor.

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11.  Encourage an Even Bake. Avoid dark, non-stick pans that can cause cookies to burn on the bottom. Unless using a convection oven, bake one tray at a time in the middle of the oven and rotate once during baking.

10.  Butter is betterUse butter, not margarine. Margarine makes a denser cookie, and more importantly, butter has flavor. (Of course, just my opinion).

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9.   Better Butter is butter at room temperature. When butter is too cold, it will not mix evenly. Too hot, and cookies will spread.

If you need to warm it quickly, don’t be tempted to soften it in the microwave.

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Instead, slice or grate the butter and let it soften naturally while you preheat your oven and gather materials. 

8.  Don’t bake blindlyKnow your ingredient capabilities. 

For chewy cookies: Add 1 Tablespoon of corn syrup and use a higher ratio of brown sugar. I prefer dark brown sugar for that extra kick of toffee-like flavor.

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For cake-like cookies: Add 1 Tablespoon of cornstarch and use cake flour.

For crispy cookies: Use only granulated sugar.

7.   Whip it, whip it good.

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As a general rule of thumb, cream sugar and butter first. Gradually add in wet ingredients and eggs one at a time. Then, incorporate the dry ingredients. If the ingredients are not uniformly combined, you may end up with a crumbly cookie.

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6.   But…dont whip it too good. See, I told you it’s a science. You want to stir well enough to get an even mixture, but you don’t want to overwork the dough. Overmix the ingredients and the cookies will get tough.

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5.   Lay it, dont spray it. I highly recommend lining pans with parchment paper or silicone mats. If you prefer non-stick spray, don’t over do it.

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Too much spray can cause cookies to spread and will cause a greasy build-up on your pans. Furthermore, if spraying, be sure to wash pans in between bakes. There’s nothing worse than burnt chocolate or sugar stuck on your trays.

4.   Be cautious of soggy bottoms. To ensure the cookies are done, check that the bottoms are lightly brown. Even when cookies are fully baked, they will bend and break apart right out of the oven. Let them rest for just a couple of minutes and then carefully transfer to a cooling rack, single-layer.   

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3.   Keep it cool. Cool pans. Cool dough.

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Always bake on cool pans. If refilling a pan just from the oven, rinse with cold water. Hot pans will cause over-spreading. It’s also helpful to chill your dough in the refrigerator in between bakes.

2.   Accessorize. We eat with our eyes first, especially when it comes to dessert.

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After rolling the cookie balls, top them with a few chocolate chips and any other candy mix-ins you are using. Cookies will look more appetizing and nobody will feel short changed. (Am I the only one who has been disappointed by the pitiful two-chip cookie?)

Official Baker Rule: A cookie should never disappoint.😉

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1.   And the number one tip…eat those chocolate wonders while they’re fresh out of the oven.

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The key is to bake in small batches. Refrigerate dough (up to 3 days) or freeze the dough up to six weeks (in an airtight container), until ready to bake. You’ll just have to add a couple minutes of cook time. 

Fresh, warm cookies every time.

 

Have any other tips? Please share in the comment section below.

*gifs by Giphy

 

13 Chocolate Desserts to Add to your Foodie Bucket List

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Movie Theater Sundae photo

Brownie, topped with popcorn flavored ice cream, peanut butter pretzels, and brown butter caramel.

Where to find it:  The Stanton Social, NY

 

Cookie Shots photo

The interior of the handmade cookie cup is slathered with Belgian chocolate, and then filled with a Madagascar vanilla or chocolate cream.

Where to find it: The Dirty Cookie, CA


Chocolate Sphere photo

Warm buttered chocolate melts the chocolate sphere to unveil chocolate lava cake and ice cream.

Where to find it: Pantry, Boston

 

Eggloo Waffle and Ice Cream photo

Inspired by Hong Kong’s Egg Waffles, Eggloo’s waffles are stuffed with your choice of homemade ice cream and toppings.

Where to find it: Eggloo, NY 

 

French Hot Chocolate photo

Hot Chocolate thick enough to use a spoon.

Where to find it: Angelina, Paris

 

Outrageous Milkshakes photo

See the photo below? Enough said.

Where to find it:  Black Top, NY

 

Cannoli Nachos photo

Cannoli chips served with sweet ricotta dip.

Where to find it: Di Mare Pastry, CT

 

 

The Kitchen Sink Cake photo

The “cake” is actually made up of layers of cheesecake, pecan pie, devil’s food cake, brownies, peanut butter crunch, vanilla chiffon cake, and chocolate chunk cookies…and served with a scoop of vanilla ice cream.

Where to find it:  Hard Rock, Universal Studios, Orlando


Ice Cream Fondue photo

Where to find it: Mega Bangna, Thailand 


Chocolate Pinata photo 

Break open your own chocolate piñata to release a bounty of churros and fresh fruit.

Where to find it: Uncle Julio’s, TX


Chocolate Explosion (photo)

Your waiter cracks open the sphere to reveal vanilla and mango mousse, brownie chunks, nuts, and candy. Then, the dessert is finished off with ice cream, chocolate sauce, and liquid nitrogen. 

Where to find it: Quattro Restaurante, Mumbai

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Rolled-Up Ice Cream photo

 Thai-inspired homemade ice cream, hand-rolled in front of you.

Where to find it: 10Below ,NY


The Treasure Chest photo

Chocolate treasure chest overflowing with a dozen scoops of ice cream, 3 slices of cake, deep fried Oreos and candy bars, and more!

Where to find it: Caesars, Las Vegas


I’m always on the lookout for new chocolate experiences. What desserts would you add to the list?