Rachel's perfect chocolate chip cookies

We prefer warmly warm, home -made chocolate chip cookies directly from the oven. Seriously, what could be better? It is our classic, stupid chocolate chocolate chip cookie recipe that ensures perfectly soft and butterfly cookies. We promise, you will like these cookies as much as you like!

For more home -made cookies, try our simple Air Fryer Chocolate Chip CookiesThe

We've been baking this chocolate chip cookies for the past 25 years. It started in all 5th grade, determined to make cookies without any adult help, where 1/2 cup baking soda was added instead of 1/2 teaspoon of baking soda! Ophs! They have become bigger and bigger in the oven until they cover the whole pan! This learning lesson started our love for cooking. Ultimate chocolate chip was very important to have skills in chip cookies and we are happy to share that recipe with you today.

The notes of the element

• Butter: Unsalted butter can be used but add an extra pinch of salt to the flour. Make sure it has been soft for simple creaming.
• Brown Sugar: Light or dark brown sugar works, but the brown sugar is about to give you a deeper taste and a chewyer cookie.
• Granular sugar: Maintains a balance of sweets and helps the cookies to achieve light crisp edges.
• Vanilla Extraction: Pure vanilla extract gives the best taste but imitation vanilla also works.
• Eggs: Use large eggs at room temperature for the best results.
• All objective flour: For this, stuck with the most privileged flour for it. Bread flour can also work.
• Baking soda: Check the expiry date to confirm the appropriate yeast.

Chocolate Chip option

The kind of chocolate chip you use is a personal choice. There is no wrong answer here! Both semi-sweet and milk chocolate chips will work, or you can use a combination of both.

Mini chips, chunks and disk all work! Even if you want those big, melli puddles chocolates across your cookies, you can cut a chocolate bar instead of using the chips. Stop in about 2 cups in total.

Parchment Paper vs. Nonstick Cooking Spray

I always recommend using a silicone baking mat while baking parchment paper or cookies. It keeps the cookies from sticking from sticking and it does it Except Any extra grease is being added.

Nonstick cooking spray is an easy alternative, but it can leave some spinning texture on your cookies bottles. It makes them quickly brown, which is not always the best thing. With parchment or silicone mat, you will get more baking and a cleaner, crisper finish.

The science behind the perfect cookie

These cookies turn out exactly every time it has real science behind it. This is not magic – the elements work together. This recipe is about the balance that gives you the soft, chewi centers with the exact amount of crisp around the edges.

Butter is the subject of creaming. Soft butter (not melting!) Cream with sugars for 2 to 3 minutes in this recipe. Don't skip time! It does a number of important things. First, it dissolves the sugar in butter completely. Secondly, it beats a lot of air that allows your level to lift the cookies (baking soda) a bit more.

The brown sugar adds moisture. High jaggery in the dark ৰ brown sugar gives a deeper taste to the cookies, but the excess moisture that helps your cookies to be soft and chew for a few days. The granular sugar adds crisp around the edges.

No cool time required. But if you have time (or patience), quickly 30 minutes' cool cookies will make the cookies a little more if you have things.

All things in time. Don't dare overbeck! Baking centers for just 10 to 12 minutes confirms that it is soft. Pull them when the edges are golden but the centers still show a bit underdone. That's the sweet spot. They will finish baking in the hot pan, the gui centers of those dreams will not cook extra.

Solving the problem

Even a try and real cookie recipe can be somewhat different depending on your material, kitchen setup, even the weather or your mood. We were all there. If your cookies weren't fully turned on how you expected it was a few quick corrections here to get back to the track.

Your cookies have spread too muchThe That butter was probably somewhat warm. Make sure it has been soft – don't melt. If your flour is super soft, pop in the refrigerator for 20 to 30 minutes before baking. This will help them hold on to the shape.

They are not spreading at allThe This means that there is usually too much flour. It is an easy mistake to make a bit of flour without the kitchen scale. I use the method of fluff, scoop and sweep.

Cake? If you do overmix flour, it can happen. Overming can include too much air in the flour or develop too much glue, both can move towards Kakia's texture. Mix until the flour disappears.

Burnt bottle or crisp edge? It may be your baking pan. The pans of the dark become more heated in the oven and the bottles can quickly brown. I recommend using a light colored sheet pan. If you are simply dark, only reduce your oven tempo by 15 to 25 degrees and keep a deep eye on the end of the unemployed period.

Cookies are getting tough after they are coolThe Once the edges are set, take them out of the oven, but the centers still look a bit underbacked. They will keep baking in the hot pan. Once they are cool, save them in Airtite Container – though they are still better to help lock in this warm kulla.

Create now, bake later

This recipe is perfect if you want to make the flour fast and save it to the thirsty hits of your cookie under the street the next morning or next day.

Want a little treat now and later? Make the whole batch of flour and stash the rest in the refrigerator. Cookie flour will be good in the refrigerator for up to 72 hours. When you are more prepared, simply scoop directly from the fridge and bake – it needs to be allowed to come to the room temple.

This cookie flour can easily be FrostyThe For the best results, shape the balls and froze on a baking sheet. Once the frost is over, transfer to a re -placeable plastic freezer bag for long -term storage, Up to 3 monthsThe When ready to bake, put the frozen cookie flour in the oven and bake for 12-15 minutes.