Everyone has a different idea of the perfect chocolate chip cookie. This is my recipe and some tips to creating your version of the perfect chocolate chip cookie.
I first posted this recipe back in January when the weather was cold. I made it again the other day in mid July (for an upcoming ice cream sandwich recipe) and as you can see in the two photos above, the cookies came out completely different. I have made a lot of chocolate chip cookies in my day and seeing the difference made me think that maybe I could share some of the things I have learned along the way to help you create your own version of the perfect chocolate chip cookie.
My version of a perfect chocolate chip cookie is a thinner, crispier cookie that’s softer and chewier in the middle, but some people like a fluffier cake like version, or a chewy thick version – Everyone is different.
As you might have figured out, the reason these cookies came out completely different in July (opposed to the same dough in the middle of January) is because of the heat of my kitchen. The dough was much softer and much warmer when it went into the oven so the result was a much flatter cookie. Below you will find a quick guide to making a cookie that suits your taste.
Thin cookie with crisp edges & chewy center (as pictured) – The reason my recipe makes a cookie that spreads to be a bit thinner with crisp edges and softer middle is because of the ratio between baking powder/baking soda & white and brown sugar. Refrigerating the dough for 30 minutes before baking will give you a slightly thicker cookie and a thinner cookie will be produced without chilling the dough.
Fluffy cake like cookies: To create a cookie with a more cake like texture, choose a recipe with no baking soda. Using baking powder as a rising agent will produce a fluffier cookie.
Thicker, chewier cookies: To achieve a thick & chewy cookie, chill the cookie dough before baking (over night achieves the best result).
Flat crispy cookies: To achieve a flat, crispier cookie, soften the butter and do not refrigerate the dough before baking. You can also look for a recipe that uses less brown sugar than granulated sugar. This also produces a flatter cookie, but it will be lighter in color and chewy in consistency.
Tip: Using a cookie scoop will produce a batch of cookies that more uniform in size that will cook at the same rate.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/3 cups/300g butter softened
- 1 1/2 cups light-brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Sift the flour, salt, baking soda and baking powder together into a large mixing bowl.
In a large mixing bowl. beat the butter, brown sugar and granulated sugar until fluffy.
Mix in the eggs one at a time, then add the vanilla.
Mix in the flour mixture and mix until combined.
Stir in the chocolate chips by hand.
Wrap the bowl with plastic wrap and refrigerate at least one hour (but it could be left over night).
Preheat the oven to 375 degrees F/190C.
Drop heaped tablespoonfuls of the dough (about 2 inches apart) onto a baking sheet lined with parchment/grease proof paper.
Bake until the cookies are golden brown around the edges but soft in the middle, about 12 minutes.
Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.