#Chocolate chip cookie recipe zip#

You can also freeze the cookie dough to bake off on a as-need basis or even freeze the cookies after baking. A better choice? Put them in a resealable bag, squeezing out any excess air, and adding half a slice of bread (or less), Cook's Illustrated found. Some swear by adding an apple slice to the cookies, then sealing them in a resealable bag or Tupperware container, but that can give the treats an apple-y taste. If you've ever baked cookies, only to have them turn rock hard in a few hours, you know what it's like to have your heart broken. It'll amp up the chocolate flavor, making them taste even more decadent. To really take things up a notch, lightly sprinkle flaky sea salt on the cookies too-going easy on the salt. Pressing a few extra chocolate chips on top of each cookie before baking gives them that Instagram-worthy look you see in just about every cookie ad, ever.

Scoop the entire batch, bake what you need (or want) and pop the rest an a zip top freezer bag. Using an ice cream scoop for the cookie dough means perfectly portioned cookies that will bake evenly and stack well for storage. Thinner, wider pieces will make for multiple decadent layers of chocolate and cookie. The more chips, the better. For an extra-special treat, try chocolate chunks or chopped chocolate. As much as people debate the texture of the perfect chocolate chip cookie, what really makes all the difference is your chip-to-cookie ratio. Go on, pour that entire 12-ounce bag of semisweet chocolate chips into the dough. Let it cool slightly before using so that it isn't too hot to add to the eggs. Remove from heat and pour the butter with browned milk solids into a heat proof bowl. The butter should become very nutty and fragrant. Continue stirring as the butter melts and foams, and until the milk solids at the bottom of the pan start to turn golden brown, about 6-7 minutes. (And if you're feeling really fancy, go for European butter, which gives the treats a richer, more buttery taste.) For an extra nutty, rich flavor, try browning your butter: Heat the butter in a small stainless sauce pan over medium heat, stirring occasionally. Margarine causes cookies that spread wafer-thin, but regular, room temperature butter gives you chewy, crowd-pleasing results. If you love fluffy cookies that are like barely baked dough, skip the butter entirely and go for cream cheese instead. Sure, there are plenty of substitutes for butter, but they'll have a serious impact on your end result. Many chocolate chip cookie recipes call for even parts white and brown sugar (classic back-of-the-yellow-bag Toll House recipe included!), but for that rich, chewy, caramel-y flavor, tilt the scales, using a little more brown sugar. Below, our 5 commandments to chocolate chip cookie perfection. It all comes down to mastering a few tricks we've picked up after talking to baking pros-and spending way too much time testing copycat versions of the top bakery treats.

Everyone has an opinion on what it takes to make the very best, but when it comes right down to it, no one can resist a plate of freshly baked ones, no matter their texture (or degree of doneness). For smudge-free cookies, wipe off the spatula in between smashes.Chocolate chip cookies are deeply personal.

Because you’re smashing the cookies while they’re still warm, some of the melty chocolate will inevitably end up on the spatula.

Wipe off your spatula between smashes.

Check on them at 8 minutes and every minute after. But if you, like me, prefer just a slightly crispy bottom with a soft and gooey center, I recommend baking them in the upper third and pulling them out of the oven just as the edges start to turn golden - and not a minute longer. If you enjoy some crunch, try the recipe as written. Of course, how crispy you like your cookies comes down to personal preference.

Start checking the cookies at 8 minutes.

Try experimenting with different shapes of chocolate, too - use some chopped chocolate and some chips, or throw in some chocolate discs. As long as you use a mix of dark and semisweet chips, you’ll taste the balance of chocolate flavors she’s going for. Don’t worry about using the exact percentage of chocolate that Kieffer calls for.

Use any mix of dark and semisweet chips.

#Chocolate chip cookie recipe zip#