Best Chocolate Chip Cookies
After much playing around, I finally perfected my recipe. A mini ice cream scoop with a release is perfect for portioning the dough.
After much playing around, I finally perfected my recipe. A mini ice cream scoop with a release is perfect for portioning the dough.
- Carbohydrate 19.4535201194352 g
- Cholesterol 48.3826849451407 mg
- Fat 15.3387203274936 g
- Fiber 0.515205744214832 g
- Protein 2.11106810628095 g
- Saturated Fat 9.52981267095322 g
- Serving Size 1 1 Serving (44g)
- Sodium 109.700310992163 mg
- Sugar 18.9383143752203 g
- Trans Fat 1.18779858786865 g
- Calories 222 calories
Step-by-step
- Preheat oven to 350 degrees
- Thoroughly mix first 3 ingredients. Set aside.
- With a hand mixer or in a mixing bowl, cream butter, brown sugar, and granulated sugar on high speed until combined.
- Add 1 egg, mix on high speed until completely incorporated.
- Add vanilla and milk, and again mix on a high speed until incorporated.
- Take bowl out of mixer, or set aside hand beater. Add some of flour mixture to batter, and mix by hand until half incorporated. Now add the chocolate chips, and the rest of the flour. Mix by hand with a wooden spoon or any other tool until no more flour mixture is visible.
- Take an ice cream scoop with a releaser and scoop onto a dry foil baking sheet, or anything you have available. Bake for 8-10 minutes, until dry looking and golden on top. Place on a baking rack to cool.
- Makes anywhere from 28 to 36 cookies.
Sugar Ratios and Moisture Control
Unlike shortbread or sugar cookies that rely heavily on white granulated sugar for crispness and spread, this dough employs a higher ratio of brown sugar to white sugar. Brown sugar contains molasses, which is slightly acidic. That acidity reacts with the alkaline baking soda in the recipe to produce carbon dioxide gas, yielding a tender, taller center rather than a flat, brittle disc.Fats and Emulsification
Creaming softened butter with sugars incorporates microscopic air pockets that expand under oven heat. Adding the egg and milk introduces water and proteins that emulsify the fat, trapping steam to encourage proper leavening. High-speed mixing during this initial stage ensures the butter droplets coat the flour proteins thoroughly later, preventing tough gluten development.Thermal Management and Baking
Chocolate chip cookies originated in Massachusetts during the 1930s, evolving from traditional butter drop biscuits into a national staple. Baking these portions at 350 degrees Fahrenheit for eight to ten minutes requires close visual monitoring. Pull the sheets from the oven the moment the edges turn golden and the tops look dry, allowing residual heat on the foil baking sheet to finish setting the interior without drying it out.
