Chocolate chip cookies are a classic cookie that everybody loves. And These ultimate chocolate chip cookies are everything you want in a cookie; soft, chewy and loaded with chocolate chips. So irresistible and addictive!
Tips for cookie success
Fresh ingredients. Using fresh quality ingredients will result in tastier better looking cookies. Be sure to pay attention to the expiry dates on your ingredients; particularly leveling agents. Baking soda and baking powder have a shelf life of 6 months after opening. Using old or expired baking soda or baking powder can cause your cookies (or any baked goods) not to rise properly. All purpose flour has a shelf life of approximately 8 months. Generally, its okay to use flour a couple months past expiration date provided its not showing any signs of deterioration.
Humidity. The Humidity in your home affects how your cookies turn out in a couple of ways. If the humidity level is high in your home, (above 70%) the dry ingredients in your cookies (flour, baking soda, salt, sugars) will soak up extra moisture from the air which can cause your cookies to spread out or flatten during baking. This is usually why its recommended that dry ingredients are stored in a cool, dark place. If your house has consistently high humidity, store your flour and sugar in the refrigerator to prevent it from absorbing any additional moisture. If the humidity level is low in your home (below 40%) your cookies will turn out dry and crumbly.
Avoid over-mixing. Cookies are a little finicky when it comes to how much you mix your dough. Its important not to over mix as over mixing will over-aerate the dough which will cause your cookies to rise and fall as they are baking. Do the minimum amount of mixing required to create a uniform dough. Stop mixing your dough when there are no more streaks of flour left in the bowl. Remember, you will be doing additional mixing as your stir in your chocolate chips.
Help my cookies are flat!
Ok… so you thought you did everything right! you brought your butter and eggs to room temperature, you didn’t over mix, and the dough looked perfect, why on earth did that first batch of cookies come out of the oven flat, and how can I fix it?! Don’t panic there is a couple things you can do so the rest of the cookies turn out better than the first. The first thing you can do is add an additional 1-2 tablespoons of flour in the remaining cookie dough. The second thing you can do is chill the reaming cookie dough in the refrigerator for 1-2 hours. Bake a test cookie before baking the rest, or adding in a bit more flour.
Chocolate Chip Cookies
Prep Time
10 min
Cook time
10 Min
Serves
48 Cookies
INGREDIENTS
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
DIRECTIONS
- Preheat oven to 375F
- In a small bowl, combine flour, baking soda and salt; set aside.
- In an electric mixer, cream together the butter, sugars, and vanilla extract.
- Beat in the eggs one at a time.
- Gradually add flour mixture until combined. Do not over mix. Dough will be thick.
- Fold in the chocolate chips
- Drop by rounded teaspoons onto a cookie sheet and bake for 8-10 minutes, until the edges are slightly brown.
- Allow cookies to cool on sheet for 2-3 minutes before removing to a wire rack to Cool completely.
Makes approx 48 cookies. Store in an airtight container at room temperature for 3-5 days. For longer storage; store in the freezer for up to 3 months.
Prairie Sweets & Eats 