How to make Classic Chocolate Chip Cookies
No matter the time of the year, chocolate chip cookies are an excellent classic staple dessert to serve at a party or to keep in the freezer to make a quick dessert. In almost all cases, guests will gladly accept a chocolate chip cookie as a suitable snack or dessert.
What Makes These Chocolate Chip Cookies Different?
Unlike many other chocolate chip cookies, these do not flatten out like a thin pancake. Instead, these cookies hold more of their domed shape.
This is due to two things. The first is the amount of flour in these cookies.
For a batch of approximately two and a half dozen cookies there is 3 ¼ cups of flour. Compared to the total volume of batter, this is a higher ratio of flour than a typical chocolate chip cookie.
The second is that the batter chills in the fridge for a few hours before baking. This refrigerator chilling helps in having the cookie dough not stick to your hands while rolling them.
If you don’t want these cookies to be quite so domed, you can either skip chilling them in the refrigerator or flatten them a bit when placing them on the cookie sheet.
It’s important to keep in mind the dough gets pretty stiff. It’s also important to pay attention to the order you mix the ingredients. The order in which the ingredients are mixed will have a an impact on how the chocolate chip cookies turn out.
Looking for more kitchen inspiration? Try these brown sugar icebox cookies or this delicious granola
Ingredients and Tools for Chocolate Chip Cookies
3 1/4 cup all-purpose flour
3/4 cup brown sugar – Any brown sugar will work great. If you don’t have brown sugar, see HERE how to make your own from normal cane sugar.
3/4 cup Cane sugar
1 tsp Vanilla extract – See how to make your own vanilla extract HERE.
1 tsp Salt – Redmond Real Salt adds a bit of essential minerals
2 Eggs
1 tsp baking soda
1 cup Butter, Melted
Semi-Sweet Chocolate chips
Stand mixer or hand mixer and bowl – A KitchenAid will work well at first but this dough gets pretty stiff. If you mix with a hand mixer, keep an eye on how much your machine is stressed with mixing. You may have to finish mixing by hand.
Cookie baking sheet – Obviously to bake your dough! Any size will do.
Directions
Preheat your oven to 375°F
Melt the butter until it is fluid
In your stand mixer, use the paddle attachment and whip the butter, salt, eggs, baking soda, and vanilla together.
To the stand mixer bowl, add the brown sugar, cane sugar, and then the flour. This is where your dough will become the stiffest. Be sure to pay attention to how your mixer is doing at this stage. It may be worth mixing the rest of the way by hand.
Once all the flour is combined, add the chocolate chips.
Once everything is incorporated well, chill the dough for a couple hours in the refrigerator. This makes it easier to roll them without sticking to your hands as as much
After the dough has chilled, use a spoon to scoop your chocolate chip cookie dough and roll into 1 & 1/2 inch balls with your hands. Place the cookies on a cookie sheet lined with parchment paper. Although the parchment paper is optional, it will help the bottoms not to burn.
Place your chocolate chip cookie balls in your preheated oven and bake for 9 minutes.
Remove chocolate chip cookies from the oven and transfer to a cooling rack.
Enjoy !!
FAQ:
What Makes These Chocolate Chip Cookies Different?
Unlike many other chocolate chip cookies, these do not flatten out like a thin pancake. Instead, these cookies hold more of their domed shape. This is due to two things.
The first is the amount of flour in these cookies. This batch calls for 3 ¼ cups of flour. Compared to the total volume of batter, this is a pretty high ratio of flour.
The second is that the batter chills in the fridge for a few hours before baking. This refrigerator chilling helps in having the cookie dough not stick to your hands while rolling them.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
