Out of everything that I’ve learned how to bake over the last few years, cookies have definitely been the trickiest for me. I just could never get them to come out right! Either they would stay as balls, be crumbly or have greasy tops or just not bake properly. It’s taken me a while to figure them out but now that I have…oh boy I just can’t stop making cookies 😀
Okay so there’s a few things I want to talk about that I believe is super important in cookie making. Here are a few tips I’ve learned that can take an okay cookie to an extraordinary cookie:
- Whisk the dry ingredients in a separate bowl: I used to sometimes mix everything in the same bowl on top of the wet ingredients but I’ve noticed a big difference in the baked cookies when I mix the dry ingredients separately and then add to the batter in two batches whisking as little as possible to prevent the cookies becoming tough.
- Use plenty of soft brown sugar: this is essential in making the cookies’ structure as well as keeping them soft. For a boost in flavour use dark brown sugar instead of light, this gives a wonderful caramel-like undertone to the cookies.
- Add in lots of vanilla flavour along with the egg: this gives that classic cookie taste and pairs wonderfully with the chocolate.
- Use two types of chocolate: chips or chunks can be used but I love the taste of mixing chocolates. I like semi sweet chunks with some milk chocolate chips 🙂 the ultimate combo!
- Chill chill chill the dough. Even if the recipe doesn’t call for it, I highly recommend chilling the dough. This makes a perfectly compact cookie as well as enhancing the flavours greatly.
In my opinion all cookies should be nice and thick except for chocolate chip cookies. To me, chocolate chip cookies should be on the thinner side and super chew. I also love them loaded with chocolate chips.
This task proved to be harder then I thought but I am so happy with how the cookies have turned out. They’re my ultimate dream chocolate chip cookie and this is what I did to achieve them:
- Melted butter instead of creamed butter: this makes the cookies dense, soft and very chewy. The trick about using melted butter is to make sure you don’t melt it too long, like *just* melted then whisk it really well with the sugars until it is completely combined and you no longer see an oily film on the sides of the bowl. You’ll notice it will have thickened and paled slightly.
- Have the sugars ready in a bowl then pour the warm butter directly on top without letting it cool. The heat from the butter sort of warms the sugars which helps to give those lovely crinkly tops.
- Egg yolks only, no whites: this is a really neat trick to ensure a soft and tender cookie. You don’t need the whites and there’s enough fat in the yolks to make the cookies nice and rich.
- Like I mentioned above, add the flour in two batches barely whisking it in. Leave some streaks of flour showing when you add in the chips so that by the time you’re done folding, it’ll all be combined.
- These cookies must be chilled or frozen before baking. I designed these cookies to flatten while baking so they will spread in the oven so plz plz do not bake them unless they’ve been chilled. If you like thicker cookies then bake them straight from the freezer without thawing 😉
To get that beautiful chocolate chippy top, push some chocolate chips on the tops of the cookie dough after you have rolled them into balls. I just push about 4 or 5 on to the tops of each ball right before I put them into the oven. They come out so pretty!
I am so proud of these cookies and I hope you guys love them as much as I do <3
Make em big 😉 in my oven I have to flatten them even when I use just 1 cup + 2 tblsps flour! but they are ohh so very good! 😉