Nine years ago, Jon challenged me to find the best chocolate chip cookie recipe because he didn't think anything could be better than Nestle Toll House (to be said like Pheobe from Friends. . . you know you read it that way!). I was sure that there had to a better recipe, and you know what, there is. There are a lot of recipes that are just flat out better. We haven't made those classic cookies in ages and no longer does Jon refer to them as the regular recipe. It is safe to say that it has been replaced with several better ones.
So, today I am going to kind of give you a run down of some frequently asked question and share some of our favorites, so make sure you read to the end so you can make our favorite recipe.
Baking cookies is super scientific and I am no way a scientist (science and math are by far not my strong suits!). But, there are 4 basic types of chocolate chip cookie:
The classic that gives you a thinner cookie, with crispy edges, like your Nestle Toll House cookie. The Cakey Cookie which is higher and softer, almost like eating cake.
The crispy cookie that is thinner and crunchy all throughout the cookie.
And finally, the Chewy cookie. . . my favorite. It is denser, less cakey, and super melt in your mouth. All these cookies are different because they depend on how soft the butter is, how much flour and that scientific stuff. . . the baking soda/powder element.
I am constantly asked how I get my cookies to be so fluffy. This is because I specifically choose recipes that will result in a fluffy, chewy cookie. These cookies usually have an egg yolk/whole egg combo, melted butter, and corn starch in the ingredients. These ingredients are a game changer and the result will blow everyone away with how delicious they are!
:: Your chocolate Chips are a big deal. The best ones (in my opinion) are Guittard brand chips. These are a bit more pricey, but you can find them at most Target stores for almost the same price as Nestle or Ghiradelli. Ghiradelli would be my next favorite. One of our favorite things about Guittard, is they don't put a ton of additives (like soy) in their chips, so you get a better, more consistent chocolate flavor.
:: Use semi sweet or dark chocolate because your base is already sweet.
:: Don't leave out the salt. Want to really impress someone? Sprinkle salt flakes over the top of the cookie before it bakes. I use unsalted butter, but if you use salted, don't use as much salt, because you might end up with a salty cookie. Also, know your salt. . . there are tons of different salts out there and each one varies on the salt scale (is that a thing?). For example, sea salt is my go-to salt, so i use less, because it is a saltier salt.
:: Substitute vanilla bean paste for an even better flavor!
:: Make sure you cream the butter and sugars. . . for several minutes. This is important and most people forget this step. The butter and sugars should turn into a creamy light color and not look all chunky.
:: While creaming the butter is super important, it is also just as important not to overwork your dough once you get your flour and leavening in. The amount of times you mix that dough depends on how soft your cookies will be. We could get all scientific and talk about gluten networks but you should just watch some Alton Brown. . . he has an episode that explains how gluten works that is really neat.
:: As hard as it is, let your cookie dough rest for a bit before putting it in the oven. A lot of times, you will notice that your last cookies turn out better than the first and that's because the dough has been resting for a bit.
:: Some cookies call for chilling the dough. So important because you want to cool that buttery, fatty goodness so that the cookies will not overspread. You can stick the dough in the freezer for half the time and it will accomplish the same thing.
:: Don't overcook your cookies. I usually cook them for the minimum amount and let it sit on the cookie sheet for another minute and then take it off. They keep cooking for a few minutes, but this helps make the most perfect cookie ever!
:: Use a cookie scoop. It's worth it!
:: And a silpat or parchment paper.
Smitten Kitchen Chocolate Chip Cookies - these are the famous David Lebovitz cookies that actually a bit controversial. She has the whole story on the blog post that this recipe is on.
Smitten Kitchen Salted Chocolate Chunk Cookies - I don't usually have chocolate chunk pieces, but these are so good with chocolate chips, so make them. Sprinkle that salt. . . tell your friends it's fancy. I won't tell if you eat the whole batch!
Big, Fat Chewy Chocolate Chip Cookie
mini chocolate chip cookies - these are my go to for gift giving. They are perfect for filling mason jars and bringing just a smile to someone's face.
And this one. . . the tall, skinny method is my favorite!
What if I can't have gluten?
Don't lose hope. We live in a wonderful time where there are a lot of alternatives and helpful ways to make delicious recipes accessible to special diets. When Ethan was in first grade, his teacher was gluten free and she became my guinea pig. I tired so many mixes and well. . . they were just okay. I finally tried the Bob's Red Mill gluten free baking flour (just substitute equal flour for the flour in any one of these recipes above and it will blow your mind. No joke. Best gluten free cookies ever.
If you aren't wanting to make them from scratch, the King Arthur Flour Gluten Free cookie mix is amazing. All you add is the flour, egg, and chocolate chips! My kids couldn't stop eating them!
And my absolute favorite recipe:
Chewy Chocolate Chip Cookies
adapted from Bake from Scratch
Ingredients:
3/4 cup butter, melted
1 cup light brown sugar
2/3 cup granulated sugar
1 large egg
1 egg yolk
1 Tablespoon vanilla
2 cups all purpose flour
1/3 cup bread flour
2 tsp cornstarch
3/4 tsp baking soda
3/4 tsp salt
1 1/2 cup chocolate chips
Directions:
Preheat oven to 350 degrees.
Beat butter and sugars until light and fluffy (remember I said that it takes 3-4 minutes. . . I was serious!). Stop every now and then to scrape the sides of the bowl. This also gives time for the butter to cool off for a bit so you don't start cooking the eggs when you put them in.
Add your eggs and vanilla. Beat well. Slowly add dry ingredients (flours, cornstarch, baking soda, and salt). Don't over mix! Carefully stir in chocolate chips. Scoop out dough and place a few inches apart on your lined cookie sheet.
Bake for 9 minutes. It's okay if they look not done. . . they continue cooking out of the oven for a few minutes and you don't want to over cook them so you get that chewy, melt in your mouth soft cookie goodness.
Cool on a wire rack.
Happy Baking!
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