I know what you’re thinking, another chocolate chip cookie recipe. Big deal. While it’s true there are only so many versions of the most popular cookie in the U.S., here are a few tips to make you look like a baking rockstar.
Plus, I’ll give you my chocolate chip cookie recipe that I serve at every dessert table, tv set and all around Hollywood. Not too shabby.
Tip #1: Coat chocolate chips in flour before putting them in the dough.
Have you ever made chocolate chip cookies, looked at the top and said, “Um, where are the chocolate chips?” Turn it over and they’re all on the bottom? That’s because the chips sink to the bottom of the cookie during the baking process. By coating them with flour, you suspend those chips in the dough and they will stay dispersed throughout the cookie when it bakes. No sinking chips!
Tip #2: Refrigerate the dough in the mixing bowl while you preheat your oven.
This is for two reasons. One, it will make it much easier when you are scooping the dough onto the cookie sheet. (Bye, bye sticky fingers.) Two, the cookies themselves will keep their shape when baking. They will spread out less and stay dense.
Tip #3: Use chopped bar chocolate in addition to chips.
When it’s time to pick your cookie, be honest, you look for the one that has the most chocolate chips. By mixing chips with chocolate chunks/shavings, every bite has a bit of chocolate in it and no one is disappointed.
Tip #4: Look for recipes that use baking soda, not baking power as the leavening agent (see below).
Throw out every chocolate chip cookie recipe you have that uses baking powder. (A bit dramatic, but if you read this blog often, you’ll get used to it.) Baking soda has a bitter, salty taste to it that baking powder does not. When mixed with the brown sugar and chocolate, it’s that extra salty bite that makes these cookies so good.
DI’S CHOCOLATE CHIP COOKIE RECIPE
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 8 oz/2 sticks unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
1 tsp pure vanilla extract
2 large eggs
12 oz semi-sweet chocolate chips
4 to 6 oz finely chopped semi-sweet chocolate bar
- Line 2 cookie sheets with parchment paper. Sift together dry ingredients: flour, baking soda, and salt and set aside.
- Place the butter (slightly softened, but still chilled), sugar, brown sugar and vanilla in the bowl of an electric mixer. Cream together on medium speed until light and fluffy, but do not over mix.
- Beat in the vanilla and eggs.
- Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms.
- Add in chocolate and gently incorporate.
- To form the cookies, use a medium-sized baking scoop (best choice) or 2 TLB of dough place evenly spaced on cookie sheets.
- Bake at 350 for 10-12 minutes.
- The cookies are done when you see the edges start to brown. Do not over bake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Repeat with the rest of the dough.