Chocolate Chip Cookies: The Ultimate Recipe
Rich and chewy chocolate chip cookies that are absolutely irresistible.
Rich and chewy chocolate chip cookies that are absolutely irresistible.
- Carbohydrate 12.3125465 g
- Cholesterol 13.7204 mg
- Fat 5.380633 g
- Fiber 0.406165008544922 g
- Protein 1.6607235 g
- Saturated Fat 1.6261088 g
- Serving Size 1 1 Serving (24g)
- Sodium 64.169 mg
- Sugar 11.9063814914551 g
- Trans Fat 0.3016006 g
- Calories 105 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream margarine until fluffy, add white sugar, and brown sugar and beat until smooth. Beat in the eggs and vanilla until fluffy. Add baking soda and salt and mix thoroughly.
- Add flour 1 cup at a time to ensure proper amount - I find 4 cups to be just right but sometimes, depending on the margarine, it may be too much or not quite enough. Dough should hold its shape but still be soft - not too firm.
- STIR in chocolate chips with wooden spoon as mixing with mixer will break them up. Drop by teaspoon onto ungreased baking sheets. (Pampered Chef cookie scoops and stoneware work AWESOME).
- Bake 8 to 10 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake.
- Allow to cool for a couple of minutes before removing to wax paper or cooling rack. Store in airtight container such as ziplock bags or ziplock containers and the cookies will stay soft for days.
Pulling these cookies from the oven at precisely the eight-minute mark prevents the centers from drying out. Achieving the right texture relies on precise mechanical action and chemical reactions during mixing. The combination of granulated sugar and packed light brown sugar drives both crisp edges and moisture retention. Flour absorption varies by brand, so adding the all-purpose flour gradually prevents dense dough.
- Cream the brick-style margarine and sugars until the mixture turns pale and fluffy, incorporating air pockets that the baking soda will later expand.
- Fold the semisweet or milk chocolate chips into the dough by hand with a wooden spoon to keep the pieces intact.
- Bake at 375 degrees F until the edges stabilize and the centers look slightly underbaked.
- Transfer the baked batches to a cooling rack after two minutes to halt the cooking process.
- Store the cooled treats in an airtight container to maintain softness for several days.
Sucrose and lactose from the dairy and eggs brown rapidly under high heat through the Maillard reaction. Monitoring visual cues ensures optimal crumb structure.
