Throughout my life I have made a lot of batches of cookies. In my family cookies never lasted long and were in high demand in planting and harvest seasons. Thankfully, my family wasn’t picky about their cookies, because not many of my batches of cookies were very good. It has only been in the past few months that I have learned to make good cookies. Through practice batches and reading about cookie making techniques online, my cookies have improved. Here is a list of some of the tips I have learned.
- Always use butter. It gives the best flavor. And when the recipe says soften it, don’t let it melt even a bit. It is best to just let it sit on the counter till room temperature. Trying to soften it in the microwave often leads to melted butter, which does not give the dough the structure it needs.
- Then, it is best to use room temperature eggs. Using cold eggs can cause your butter to harden up again.
- And make sure you are creaming your butter and sugar long enough. Cream them together not just until they are mixed. But until they are very creamy. Using a stand mixer can help make this faster
- Add cornstarch or pudding mix. Both will make your cookies softer. Butter has better flavor than shortening, but it tends to make the cookies flat and crispy. Cornstarch or pudding mix counteracts this and acts as a thickening agent.
- Always chill the dough before you bake it. This is a major step. I form my dough into balls and then let them sit in the refrigerator for at least two hours. Skipping this step will make your cookies flat and crunchy.
The Best Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 4 dozen
Ingredients
- 3 sticks butter, softened (1 and ½ cups)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs, room temperature
- 1 T vanilla
- 4 cups all purpose flour
- 2 T cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 4 cups chocolate chips
Instructions
- Cream butter and sugars together. Beat in egg and vanilla.
- In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
- Stir until combined. Stir in chocolate chips. Form into balls about an inch or slightly more in diameter.
- Chill for at least 2 hrs or a couple days if you don't want to eat them right away.
- Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
- Allow to cool on the cookie sheet for 5 minutes and then cool completely on wire rack.
Try this Red White and Blueberry version next!
Mallory,
I just wanted to tell you that this recipe rocks! I love soft cookies and these are great. I made quick pan and scooped them on to a cookie sheet and froze the rest. This way I can always have freshly baked cookies 🙂
Thanks again for your great recipe,
Susie
Hanging out in Key West