by Hannah Ryan
I really like to bake. My whole life I’ve been a baker. It was passed down to me by my grandmother, who was my whole world. Ok, that’s not true but I feel like recipes on food blogs always start with a sappy story. I started teaching myself how to bake at the beginning of quarantine and, in the past 6 months, I’ve gotten a lot better at it. This is my favorite recipe I’ve created/baked in the time I’ve been at home and I hope you love it just as much! Without any further ado, here is how to bake the perfect (well almost perfect) chocolate chip cookie!
- Butter temperature- Your butter should be room temperature, so slightly cold to the touch. I let mine sit out for at least 2 to 3 hours before I begin baking
- Creaming time- Let the butter cream by itself first before you add the sugar. This ensures that there is plenty of air in the dough.
- Oven temperature- Do not put the dough in an oven that is hotter or colder than the recommended 375˚ as the cookies will either burn or won’t spread the same.
Now what you’re really here for…
How to Bake the Perfect Chocolate Chip Cookie:
Step 1: Take your butter out of the fridge a couple of hours before you start baking. This ensures that your butter is at the perfect temperature to make your cookies.
Step 2: Get all your ingredients out.
You will need:
- 3 cups of flour
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 teaspoon of salt
- 1 cup (2 sticks) of butter (I prefer salted, but unsalted works fine)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1-2 teaspoons vanilla extract
- As many chocolate chips/chunks as you want!
Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. When measuring the flour, spoon and level the flour into the measuring cup. This ensures that there is an accurate amount of flour in the dough.
Step 4: Cream the butter and sugar. First, cream the butter on its own for about 1 minute, then, with the mixer at low speed, gradually add the brown and granulated sugar.
Step 5: Add the eggs one at a time mixing thoroughly in between. Then add the vanilla extract.
Step 6: With the mixer on low, gradually add the flour mixture.
Step 7: Remove the bowl from the stand and mix chocolate chips/ chunks in by hand. I prefer to use cut-up chocolate from a bar. This time I used Lindt’s 78% Cacao Dark Chocolate and cut it up into small to medium-sized pieces. I also used Kirkland semi-sweet chocolate chips from Costco. Here is where you can add anything else you want to the recipe like m&ms, chopped pretzels, dried cherries, or even Oreo pieces!
Step 8: Refrigerate your dough for (at least) an hour. This keeps the dough from spreading too much in the oven.
Step 9: Set aside some dough for the rest of your family like the loving sibling or child you are 🙂
Step 10: Eat dough and dance to some good music. The music I’m listening to can be found on this playlist.
Step 11: Do your math homework.
Step 12: Cry because you realize that your college applications are due in less than a month.
Step 13: Drink some water. You’re probably a little dehydrated from crying 🙂
Step 14: Preheat your oven to 375˚.
Step 15: Take the dough out of the fridge and make 2-3 tablespoon-sized balls. Place these on a baking sheet lined with parchment paper.
Step 16: Put the dough balls in the oven for 8-12 minutes. I find it usually takes closer to 11 minutes.
Step 17: Let the cookies cool on the baking sheet for 2-3 minutes then transfer to a wire cooling rack to cool completely.
Step 18: Have a photoshoot of your cookies because they are just too pretty not to.
Step 19: Enjoy! Eat these with anything you like to eat your cookies (e.g. ice cream, milk, etc.)
Recipe: (click here to download)
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup softened butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1-2 tsp vanilla extract
- (about) 2 cups chocolate chips/chunks
- **OPTIONAL** crushed Oreos, m&ms, pretzels, white chocolate chips, sprinkles
- In a medium-sized bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- Using a mixer, beat the butter on medium to high for 1 minute.
- Add in the sugar and beat on low until combined.
- Once combined, beat on medium to high for 3 minutes.
- Add in eggs one at a time and beat on low, and then add in vanilla.
- Turn the mixer on low and gradually pour in the flour mixture.
- Once fully combined, add the chocolate chips.
- Wrap the dough in cellophane and place in the fridge for an hour or more. This stops the cookies from flattening out and spreading in the oven.
- Preheat the oven to 375˚ and roll dough into 2-3 tablespoon-sized balls.
- Bake for 8-12 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes and then move to a cooling rack.
- To make these chocolate cookies, remove ⅓ cup of flour and add ⅓ cup of cocoa powder to the dry ingredients
- For an extra salty taste, before putting the cookies in the oven, sprinkle some sea salt over top of the dough.
- This might go without saying, but the smaller the dough ball, the shorter it takes to cook through, so if you make smaller cookies set a shorter timer. If you make larger ones, I recommend setting the timer for 10 minutes and go from there.
Recipe adapted from joy food sunshine
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