#Fromscratch chocolate chip cookies how to

You can freeze any leftover dough for future use. Place them on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). Each dough ball should be 1.5 tablespoons of dough. Using this cookie scoop, scoop dough and form into balls. Fold in the chopped chocolate (meaning use a spatula to mix it slowly). To the same bowl, add flour, baking soda, and salt.

In a mixer or large bowl, cream butter and sugars together. I like to use one bowl for everything because fewer dishes is always the goal.

#Fromscratch chocolate chip cookies how to

How To Make Chocolate Chip Cookies From Scratch This acts as the leavener helping these cookies rise a bit without letting them spread too thin. Be careful not to overmix the dough as it may result in pancake-like cookies. The most versatile flour that gives these cookies structure. This acts as a binder that binds all the ingredients together.

Brown sugar and g ranulated sugar. Sugar is what keeps cookies soft in general plus when you add more brown sugar than granulated sugar, the cookies will result in an even chewier texture with a caramel-like taste because of the molasses.

Unsalted butter. Always use unsalted butter as it gives you complete control over the flavor of a recipe.

And my favorite part is that they STAY soft all week long! This chocolate chip cookie recipe is my holy grail of cookies! Soft and chewy with perfectly crispy edges and melty chocolate chunks.

After many failed attempts, however, I finally perfected the type of cookie I love. I’m not a fan of thick, fluffy, cakey cookies. Or maybe the chocolate soufflé or salted caramel something. There’s just something so irresistible about chocolate chip cookies! If I’m ever in a restaurant and I see some kind of chocolate chip cookie dessert on the dessert menu, 9 out of 10 times, that’s what I order.