This article was co-authored by Mathew Rice. Mathew Rice has worked in restaurant pastry kitchens across the country since the late 1990's, and currently owns Pink Door Cookies in Nashville. His creations have been featured in Food & Wine, Bon Appetit, and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs to follow on Instagram. In 2018, he appeared in season 18 of the Food Network's Beat Bobby Flay and won his episode.
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The perfect chocolate chip cookie is within your reach. Once you've mastered the art of the chocolate chip cookie from scratch, there'll be no going back to the frozen tubs! This article offers a few ways to make chocolate chip cookies––give yourself the luxury of trying out all of them to work out which is your favorite. You can even customize your own toppings to put into your cookie dough.
Ingredients
Yields: 5 dozen (60) small cookies
- 2 ¼ cups (270 g) of flour
- 1 teaspoon (6 g) of salt
- 1 teaspoon (5 g) of baking soda
- 2 sticks (230 g) of butter
- ¾ cup (130 g) of packed brown sugar
- ¾ cup (150 g) of granulated sugar
- 2 large eggs
- 1 teaspoon (5 mL) of vanilla extract
- 1-2 cups (170-340 g) of chocolate chips
Yields: Approximately 5 dozen (60) medium sized cookies
- 2 cups white sugar
- 2 cups brown sugar
- Pinch of salt
- 4 eggs
- 2 cups (4 sticks) of butter (softened)
- 6 cups of self-rising flour (adapt this for elevation and humidity as needed; make sure the cups are level)
- 2 teaspoons of vanilla extract
- 1 teaspoon (5 ml) baking soda
- 1/4 cup milk
- 4 cups of chocolate chips
Yields: 40 cookies
- 2 cups (470 ml) flour
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) baking soda
- 1 cup (240 ml) margarine
- 3⁄4 cup (180 ml) brown sugar
- 3⁄4 cup (180 ml) vegan sugar
- 1 teaspoon (5 ml) vanilla extract (essence)
- Egg replacer equivalent of 2 eggs (Ener-G Egg Replacer works best, but you can also mix together 2 tsp. cornstarch and 1/4 cup water)
- 12 ounces (340 g) semi-sweet chocolate chips
' Yields: 18 cookies '
- 2 1⁄2 cups (590 ml) (315g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1⁄2 teaspoon (2 ml) salt
- 1⁄4 teaspoon (1 ml) baking soda
- 1⁄2 cup (120 ml) (100g) white sugar
- 1⁄2 cup (120 ml) (110g) brown sugar
- 2⁄3 cup (160 ml) (150g) butter, softened
- 2 eggs
- 1 teaspoon (5 ml) vanilla extract (essence)
- 1 1⁄2 cups (350 ml) bananas, mashed
- 2 cups (470 ml) (335g) semisweet chocolate chips
Steps
Making Basic Super Chocolatey Chip Cookies
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1Preheat the oven to 375°F/190°C.
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2Combine flour, salt, and baking soda in a medium bowl. To reduce clumpiness, sift through a sifter or sieve. Gently mix these together, then set the bowl aside.Advertisement
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3Beat the butter and sugar together in a large bowl, then beat in eggs and vanilla extract. The coarseness of the sugar granules will help break the butter down, so be sure to do this first. Then add the eggs and vanilla and mix again until completely combined.Expert AnswerQ
When asked, "How do you get softer cookies?"
Professional Baker & Dessert InfluencerMathew Rice has worked in restaurant pastry kitchens across the country since the late 1990's, and currently owns Pink Door Cookies in Nashville. His creations have been featured in Food & Wine, Bon Appetit, and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs to follow on Instagram. In 2018, he appeared in season 18 of the Food Network's Beat Bobby Flay and won his episode.EXPERT ADVICEAnswer from Mathew Rice:Mathew Rice, pastry chef, responded: "When I'm working on my dough, I use room temperature butter and room temperature ingredients, and I don't mix the dough too much after after I add the flour. These are all variables for better cookies."
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4Gradually a cup at a time add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, then add chocolate chips. Pour a cup of the dry ingredients, stir, and repeat until the dry and wet ingredients are totally combined. Fold the chocolate chips in until fully incorporated. At this point you should have a moderately thick cookie dough.
- Do not over-stir the dough. While the dry ingredients should be added gradually, don’t do so little at a time that your dough turns to brick. Aim for adding the dry ingredients in four or five batches.
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5Drop spoonfuls of cookie dough onto a pre-greased or a lined baking sheet. Leave at least an inch of space between the cookies because they'll spread out when they bake. You can usually fit 12 cookies on a full-sized cookie sheet at a time.
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6Bake for about 10 minutes or until barley golden brown around the edges. Do not over bake; if you do the cookies will be dark brown and burnt. Remove the pan from the oven and let the cookies rest on the pan for 10 minutes. This will cook the cookie thoroughly while they will remain chewy.
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7Let cool for about 5-7 minutes. Using a spatula, lift cookies off and place onto wax paper, a plate, or a cooling rack.
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8Go ahead and eat! Eat when hot and steamy or cooled and slightly crisp. If you like you can pipe a small swirl of icing or whipping cream on top and add some sprinkles to make it look fancy.
Making Chewy Chocolate Chip Cookies
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1Preheat the oven to 350ºF/180ºC.
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2Add the vanilla, sugar, brown sugar, eggs, and butter.
- Use coarser sugar for thicker, chewier cookies. When sugar dissolves, it acts as a tenderizer that interferes with dough structure. This increases spreading because finer sugar dissolves more easily than coarser sugar. So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect). If you decide to use powdered sugar for extra crispiness, make sure it doesn't have corn starch in it, or you'll get unexpected results.[1]
- Mix these ingredients until creamy.
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3Add the flour, salt, and baking soda/powder.
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4Mix until fully blended; add the milk to achieve a smoothly blended dough. After blending the mixture, add the chocolate chips.
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5Apply cooking spray to the pan so that the cookies won't stick to the baking pan. Alternatively, line the pan with baking paper.
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6Roll a small ball for each cookie.
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7Place the cookie balls on the baking pan.
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8Flatten each cookie with a fork. This will leave distinct ridges and flatten the cookie neatly.
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9Put cookies in the oven for about 8-10 minutes or until light golden brown. Don't overdo the cooking, as they'll continue to cook after you remove them from the oven.
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10Take the cookies out of the oven and let them sit on a wire cooling rack for about 15 minutes to cool. Be careful not to burn yourself on the melted chips when transferring the cookies to the rack - use a spatula. The cookies are ready to eat when the chocolate chips solidify again.
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11Store in an airtight container, or eat the cookies once they've cooled.
Making Vegan Dairy- and Egg-Free Chocolate Chip Cookies
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1Oil your cookie sheet lightly as you preheat the oven to 350°F/180°C.
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2Mix together the flour, salt, and baking soda in a medium bowl.
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3Cream together the margarine, brown sugar, sugar, vanilla and egg replacer mixture in a large bowl.
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4Stir the flour mixture into the wet ingredients and mix until the ingredients are well combined.
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5Add the chocolate chips and mix them into the batter.
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6Drop the dough by spoonfuls onto the cookie sheet and bake them for 8 to 10 minutes.
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7Cool the vegan chocolate chip cookies on a wire rack once you take them out the oven.
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8Serve warm or put them in your cookie jar once they've cooled for later.
Making Banana Chocolate Chip Cookies
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1Preheat the oven to 400ºF/200ºC.
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2Sift and combine the flour, salt, baking powder, and baking soda together in a medium bowl.
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3Use a mixer to cream the sugars and butter together in a large bowl.
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4Combine the eggs, vanilla, and mashed bananas thoroughly in the butter mixture.
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5Add the flour mixture slowly to the butter mixture. Mix thoroughly with a wooden spoon and add the chocolate chips in last.
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6Place spoonfuls of the dough on a pre-greased or parchment paper layered cookie sheet.
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7Bake the cookies for 12 to 15 minutes.
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8Cool completely on a cooling rack.
Community Q&A
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QuestionCan I still make cookies if I don't have brown sugar?Community AnswerYes. Substitute the same amount of white sugar for the brown sugar needed and incorporate a spoonful of molasses.
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QuestionCan I make it with baking soda instead of baking powder?Community AnswerBaking powder already contains all of the ingredients necessary to make them rise. If you are using baking soda instead, just make sure there is sugar and/or lemon juice in your recipe.
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QuestionWhat if I don't have vanilla extract or vanilla essence?Community AnswerYou can still make the cookies, as it won't affect the way they cook. They just might not taste quite as good.
Warnings
- Always wear oven mitts when taking something out of an oven.⧼thumbs_response⧽
Things You'll Need
Basic Chocolate Chip Cookies
- Medium bowl
- Large bowl
- Mixing spoon
- Measuring cups and spoons
- Cookie sheet (or baking sheet)
- Spatula
- Wax paper (optional)
- Cooling rack (optional)
- Mixer or whisk
- Oven mitts or gloves (optional)
Chewy Chocolate Chip Cookies
- Mixing bowl
- Mixing spoon
- Anti-stick cooking spray or parchment paper (baking paper)
- Baking pan (baking tray)
- Fork
- Wire cooling rack
- Spatula
- Airtight container for storage
Vegan Chocolate Chip Cookies
- Cookie sheet (or baking rack)
- Medium bowl
- Large bowl
- Spoon
- Wire cooling rack (or baking pot)
Banana Chocolate Chip Cookies
- Large bowl
- Medium bowl
- Wooden spoon
- Parchment paper
- Cookie sheet
- Hand mixer (or blender)
References
- ↑ http://whatscookingamerica.net/Cookie/CookieTips.htm
- https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/ - Very Best Baking, Research source for first recipe
- Original source of article, shared by Evelyn Brown, AllRecipes, Banana Chocolate Chip Cookies, http://allrecipes.com/recipe/banana-chocolate-chip-cookies/ - Research source for Banana Chocolate Chip Cookies
About This Article
To make chocolate chip cookies, start by combining flour, baking soda, and salt in a large bowl. Next, beat butter, sugar, eggs, and vanilla together in a different bowl. When you're done with that, gradually stir the dry ingredients and chocolate chips into the egg mixture until the dough forms. Then, scoop small balls of dough onto a baking sheet and bake the cookies for 10 minutes at 375 °F. After 10 minutes, your cookies are done! For great chocolate chip cookies variations, including how to make chewy cookies or vegan cookies, scroll down!