One of my pet peeves is Chocolate chip cookies that are too flat. Some people enjoy a flat crispy chocolate chip cookie, but I think the perfect one is thick and chunky, but also moist and chewy on the inside with lots of chocolate! I want to taste the chocolate but also the butter.
Want Chocolate Chip Cookies that are thick and chewy? The perfect chocolate chip cookie is in the eye of the beholder ( or tastebuds I guess) but try chilling your dough for 24 hours. Make sure that you cover the dough with saran wrap or foil or just put in a covered container, then refrigerate. You may find it easier to scoop the cookies first then place in a ziplock bag and refrigerate. When it's time to bake the cookies, just take out your cookie dough balls & place on your parchment covered cookie sheet to thaw just for 10 minutes while the oven is heating. Bake as usual, maybe even 5 to 10 degrees lower if your dough is still cold. Watch closely, the cookies may brown sooner. The chilling does 2 things, it allows time for the butter in the cookie ( you are using butter aren't you? ) to coat the flour well providing a better flavor and also the butter is solidified, so that the liquid in the butter does not add to the flattening of the cookie.
Want Chocolate Chip Cookies that are thick and chewy? The perfect chocolate chip cookie is in the eye of the beholder ( or tastebuds I guess) but try chilling your dough for 24 hours. Make sure that you cover the dough with saran wrap or foil or just put in a covered container, then refrigerate. You may find it easier to scoop the cookies first then place in a ziplock bag and refrigerate. When it's time to bake the cookies, just take out your cookie dough balls & place on your parchment covered cookie sheet to thaw just for 10 minutes while the oven is heating. Bake as usual, maybe even 5 to 10 degrees lower if your dough is still cold. Watch closely, the cookies may brown sooner. The chilling does 2 things, it allows time for the butter in the cookie ( you are using butter aren't you? ) to coat the flour well providing a better flavor and also the butter is solidified, so that the liquid in the butter does not add to the flattening of the cookie.
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