Also, good quality flour (cheap flours often have lower gluten or protein content) will pay off. Don’t sift the flour! Sifting is great for cakes, but not for most cookie recipes. Unlike when making a cake, the eggs are added to this recipe COLD, instead of at room temperature. I take the eggs straight out of the fridge. This is a practice that was used by our mother’s who made a lot of flat cookies back in the day! Beating until sugars and butter are fluffy works for cakes, but not cookies! Less air beat into the batter is better and will produce chewier cookies! Beating the butter and sugars together until “Light and fluffy”.It will produce flat cookies that don’t set up properly. If the butter is too soft to begin with, the batter will naturally spread. The question I am no doubt asked most often is “Why did my cookies turn out flat?” A few of the most often made mistakes are: Refrigeration of the dough is NOT needed when making a cookie using a #16 scoop. The smaller sizes don’t hold their shape quite as well, so refrigeration is key when shaping into a smaller cookie. When I make smaller cookies with this recipe, I always refrigerate the dough first. I love this size cookie because it is substantial, without being too large. The scoop! I use a #16 scoop which measures about 2 1/4 inches across. The higher speeds will whip air into your batter and the cookie will be more cake like than chewy. Don’t ever turn the mixer to a high speed. How long to mix the butter and sugars together? This is also key to success. This is a key part of the recipe success! When I add the butter to the bowl, I cut the butter into tablespoon size pieces so it breaks up more efficiently. I place it in the microwave and let it warm up for 18-22 seconds. I take it straight out of my small fridge, which is kept at 35-36 degrees. If you’d like to take it out before using, I’d give it about 30 minutes on a countertop. After too many batches to count, this recipe for Tried and True Chocolate Chip Cookie was born.Ī few helpful hints (also listed in recipe notes) explained…little things make a difference!Ī few questions I’m asked over and over again about this recipe are about the butter, how long to mix, the scoop, why did my cookies turn out flat? Most of the questions are answered in the recipe notes, but I’ll address a few here as well!īutter– I use unsalted butter. A chocolate chip cookie that I could make quickly, without refrigeration and that would turn out perfectly every single time! I was tired of baking cookies that turned out fluffy one time and flat as a pancake the next. We took turns baking cookies for the boys to share each Sunday.Īt the time, I felt like I was constantly on the search for a chocolate chip cookie that was “the one”. Spencer’s mom, Erin was one of my closest friends. They would try to seek out friends who were sick, or needed a little lift at the time. History of Tried and True Cookiesīack when my son Stephen was in high school, he and his friend Spence took cookies to friends each Sunday night. I think it is finally in the perfected stage! This recipe is a one bowl, 20 minute (start to finish) success. Since then, I’ve continued to update, simplify and improve this recipe for Tried and True Chocolate Chip Cookies. In 2009, after months of testing methods and ingredient combinations for baking chocolate chip cookies, I came up with a recipe that works. NO MORE CHOCOLATE CHIP PANCAKE COOKIES Why Tried and True Chocolate Chip Cookies? Today, we are going to solve that problem. If you’ve ever made chocolate chip cookies, you’ve probably had a baking failure.
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