how to make chocolate chip cookie dough?
To make chocolate chip cookie dough, start by combining the dry ingredients, including properly measured flour, in a medium-sized bowl.
In a separate bowl, cream softened butter with sugars, then beat in eggs and vanilla.
Add the dry ingredients to the wet mixture and stir until combined.
Add chocolate chips and beat until evenly distributed.
The dough should be easy to roll and not sticky.
Portion and roll the dough using a cookie scoop for uniform size.
You can either bake the dough immediately or freeze it for later use.
To freeze, space out dough balls on a parchment-lined baking sheet, freeze for 30 minutes, then transfer to an airtight container or plastic bag and freeze for up to 2 months.
If baking from frozen, place the dough on a parchment-lined baking sheet, preheat the oven to 350 degrees Fahrenheit, and put the cookies in during the preheating time.
Bake for 15 minutes.
If baking immediately, roll the dough into balls, place on a baking sheet, and bake at 375 degrees for 8-10 minutes.
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Quick Tips and Facts:
1. The origin of chocolate chip cookies can be traced back to the Toll House Inn in Massachusetts, where Ruth Graves Wakefield accidentally invented them in 1930. She intended to make chocolate cookies, but when she ran out of baking chocolate, she used a semi-sweet chocolate bar instead, expecting it to melt and incorporate into the batter. However, the chocolate only softened, creating the classic chocolate chip cookie we know today.
2. The Toll House Inn was also the first establishment to serve chocolate chip cookies to its customers. As they became more popular, Nestlé approached Ruth Wakefield and struck a deal to print the chocolate chip cookie recipe on the back of every package of Nestlé’s semi-sweet chocolate bars, boosting both the Inn’s and Nestlé’s fame.
3. The largest chocolate chip cookie ever made weighed over 40,000 pounds! In 2003, the Immaculate Baking Company took on the task of creating this colossal treat, which had a diameter of 102 feet. It required over 30,000 pounds of dough, 18,000 pounds of chocolate chips, and took 72 hours to bake.
4. Chocolate chip cookies hold a special place in space travel history. In 1975, American astronauts on board the Apollo 18 mission requested chocolate chip cookies as part of their food supply. However, baking the cookies in space proved to be challenging due to the lack of traditional ovens. As a result, cookie manufacturers developed a special vacuum-sealed packaging that allowed astronauts to enjoy chocolate chip cookies in space.
5. The world record for the largest cookie mosaic using chocolate chip cookies was set in 2018 in the United Arab Emirates. This impressive edible artwork measured approximately 2,744 square feet and utilized more than 144,000 chocolate chip cookies. It depicted the symbol of the UAE, a falcon, and aimed to promote national unity and cultural heritage.
The Best Recipe For Perfect Chocolate Chip Cookies
When it comes to chocolate chip cookies, everyone has their own opinion on what makes the perfect batch. But in this article, I am going to share with you my go-to recipe that I believe produces the best chocolate chip cookies every single time. These cookies are described as doughy yet fully cooked, crispy and chewy, and perfectly buttery and sweet, creating a harmonious sensory experience with every bite.
Mixing And Preparing The Dough
To start making these delicious cookies, you will first need to gather your ingredients. The best part about this recipe is that it does not require any unusual ingredients or chilling time, making it quick and convenient. Begin by combining the dry ingredients in a medium-sized bowl, making sure to measure the flour correctly to achieve the perfect texture.
Next, soften the butter before creaming it with sugars in a separate bowl. Add in the eggs and vanilla, and beat everything together until well mixed. Once the wet ingredients are combined, gradually add in the dry ingredients and stir until a cohesive dough forms. It is important not to overmix at this stage as it can result in flat cookies.
Now comes the fun part, adding the chocolate chips! Fold in the chocolate chips, making sure they are evenly distributed throughout the dough. The dough should be easy to roll and not sticky. If needed, you can add a tablespoon or two of flour to achieve the right consistency.
For portioning and rolling the dough, I highly recommend using a cookie scoop. This will ensure that each cookie is of uniform size, resulting in even baking. Once the dough is shaped into balls, you have two options – either bake them immediately or freeze them for later use.
Freezing And Baking Options
If you choose to freeze the dough, simply space out the cookie dough balls on a parchment-lined baking sheet and freeze them for 30 minutes. Afterward, transfer the frozen dough balls to an airtight container or plastic bag and freeze them for up to 2 months. This allows you to have freshly baked cookies whenever the mood strikes!
When it comes to baking frozen dough, you can either thaw it first or bake it straight from frozen. To thaw, place the dough balls on a parchment-lined baking sheet and let them sit at room temperature for 1-2 hours. Then, bake as directed in the recipe at 375 degrees Fahrenheit. Alternatively, you can bake the dough from frozen by placing it on a parchment-lined baking sheet, preheating the oven to 350 degrees Fahrenheit, and putting the cookies in the oven during the preheating time. Set the timer for 15 minutes and remove the cookies when they look slightly more brown.
If you decide to bake the cookies immediately, roll the dough into balls, place them on a baking sheet, and bake at 375 degrees for 8-10 minutes. It is essential not to over-bake the cookies to achieve that perfect soft and chewy texture. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Freezing the dough: space out the cookie dough balls on a parchment-lined baking sheet and freeze for 30 minutes. Transfer to an airtight container or plastic bag and freeze for up to 2 months.
- Thawing the dough: place the dough balls on a parchment-lined baking sheet and let them sit at room temperature for 1-2 hours. Then, bake as directed at 375 degrees Fahrenheit.
- Baking dough from frozen: place the frozen dough on a parchment-lined baking sheet, preheat the oven to 350 degrees Fahrenheit, and put the cookies in the oven during the preheating time. Set the timer for 15 minutes and remove when they look slightly more brown.
- Immediate baking: roll the dough into balls, place them on a baking sheet, and bake at 375 degrees for 8-10 minutes.
- Cooling: allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Troubleshooting And Tips For Successful Cookies
While this recipe is foolproof, there are a few tips and tricks to ensure your cookies turn out as delicious as possible.
First, be sure to use fresh baking soda and baking powder. To check their potency, mix a teaspoon of baking soda with a tablespoon of vinegar. If it bubbles vigorously, it is still active. For baking powder, mix a teaspoon with a little water. If it fizzes and bubbles, it is still good to use.
Another common mistake is over-mixing the dough or using warm ingredients. Over-mixing can result in flat cookies, so be sure to mix until the ingredients are just combined. Additionally, using warm butter or eggs can cause the cookies to spread too much during baking, resulting in thin cookies. Therefore, it is important to use softened butter and room temperature eggs.
It is also recommended to check your oven temperature with an oven thermometer. Ovens can vary, and using the correct temperature is crucial for achieving the perfect texture.
If your cookies are not spreading properly or are turning out too thick, there could be a few reasons for this. First, make sure your dough is not too cold. If it is, the cookies will not spread properly during baking. Additionally, using too much flour can result in thick cookies, so be sure to measure accurately. Furthermore, incorrect oven temperature and not fully creaming the butter and sugar can also affect the results.
- Use fresh baking soda and baking powder
- Check potency of baking soda and baking powder with vinegar and water respectively
- Avoid over-mixing the dough
- Use softened butter and room temperature eggs
- Check oven temperature with an oven thermometer
- Ensure dough is not too cold
- Measure flour accurately
- Fully cream butter and sugar
Remember, it’s the small details that can make a big difference in the outcome of your cookies.
The Importance Of Ingredients And Ratios
While chocolate chip cookies may seem simple, the ingredients and ratios play a vital role in the final product. This recipe calls for standard cookie ingredients, including:
- flour
- leavener
- salt
- sugar
- butter
- egg
- vanilla
The ratio and temperature of these ingredients are important for the recipe’s success.
One key ingredient in achieving the perfect texture is the use of white granulated sugar in addition to brown sugar. The white sugar helps the cookies spread while the brown sugar adds moisture for a softer and chewier texture.
Another secret ingredient is cornstarch. Adding cornstarch to the dough gives the cookies a soft consistency and helps them stay thick. This creates that sought-after bakery-style cookie with a delectable chewiness.
Furthermore, the recipe calls for an extra egg yolk. This addition adds richness, tenderizes the dough, and helps bind the ingredients together, resulting in a more cohesive and flavorful cookie.
- White granulated sugar adds spreadability
- Brown sugar contributes to a softer, chewier texture
- Cornstarch creates a soft and thick consistency
- Extra egg yolk adds richness, flavor, and cohesiveness
Achieving Soft And Chewy Chocolate Chip Cookies
If you are looking to achieve irresistibly soft and chewy chocolate chip cookies, following this recipe is the way to go. The melted butter used in this recipe works wonders in creating a chewy texture without the need for a mixer. This saves time and effort while still producing amazing results.
Chilling the cookie dough is another essential step in achieving those perfect cookies. By chilling the dough for at least 2-3 hours, or even up to 3-4 days, you prevent the cookies from spreading too much during baking and achieve a thicker texture. After chilling, allow the dough to sit at room temperature for 10 minutes before shaping to make it easier to work with.
When shaping the dough balls, remember to make them tall and textured rather than wide and smooth. This creates thick, bakery-style cookies with wrinkly and textured tops, adding to their overall appeal.
So, have you baked a batch of these heavenly treats yet?
Frequently Asked Questions
What is chocolate chip cookie dough made of?
Chocolate chip cookie dough is a delectable mixture comprised of several key ingredients. It typically consists of flour, butter, white sugar, salt, vanilla extract, and eggs when prepared in the comfort of one’s home. For those intending to bake the dough into cookies, leavening agents like baking soda or baking powder are added. Nevertheless, in cookie doughs curated for raw consumption, these leavening agents are often omitted. Ultimately, this amalgamation of ingredients creates a delightful and versatile base that can be enjoyed in both its raw and baked forms.
How do you make cookie dough before baking?
To prepare cookie dough before baking, start by rolling the dough with a rolling pin until it reaches an even thickness. Although this may result in the dough being slightly shorter than an inch, the cookies will still naturally shape into round forms during the baking process. Once rolled, let the dough rest in the fridge for around 30 minutes as the oven preheats. After this brief chilling period, the dough is ready to be cut into desired shapes for baking.
Why does cookie dough taste so good?
The allure of cookie dough’s delicious taste can be attributed to a fascinating process that unfolds as it is prepared. As the dough hydrates, it undergoes a transformation where flour breaks down into sugar, resulting in a sweeter flavor. In as little as thirty minutes, the dough transcends into a delightful treat, exuding an additional touch of sweetness that makes it irresistible.
Does cookie dough use eggs?
Yes, cookie dough often includes eggs as an ingredient. However, it is essential to note that raw eggs can potentially carry bacteria, including Salmonella. Although eggs go through a heat-sterilization process, there is still a risk of bacterial contamination from the outer shell. Therefore, it is necessary to handle and prepare cookie dough with caution to minimize any potential health risks associated with consuming raw eggs.