How To Make Chocolate Chip Cookies
May 14, 2008 by Kayla
There are many different ideas of how to make a chocolate chip cookie. Some prefer a chewy cookie, while others are seeking something with a little more crunch.
Do you like one thats more chocolate chip, or one thats more like a cookie? White chocolate chips, dark, milk, a little, a lot? There are so many factors that go into the differences in how to make a chocolate chip cookie.
The first main difference in how to make a chocolate chip cookie is in the first bites; thick and chewy or thin and crispy, or maybe you want a balance between the two.
So now youre probably wondering what makes your cookie chewy, crispy, thick, thin, soft, or hard; so many questions for such a little cookie. But really, you can control your cookies outcome. Once you know the factors and science behind your favorite recipe you can alter it or find a new one which will suit the qualities of your perfect chocolate chip cookie.
So what makes a cookie soft and chewy? Well high moisture content does. That sounds good and fancy but what does that exactly mean? Well, to give your cookies higher moisture content you can seek recipes that are high in brown-sugar. It has 35% more moisture then granulated sugar! Also use cool ingredients. If youre a baker, youve probably heard the old story about how you should have the eggs at room-temperature when you bake; however if you want a soft and chewy cookie you want the eggs cold. When the eggs are cold it helps to keep the dough cold, so when you bake the cookies the dough doesnt spread as quickly.
Also if you want a soft and chewy cookie you need stiff dough. Stiffer dough will spread less, and therefore retain moisture in the cookie. Another suggestion for a chewier cookie is to use larger spoonfuls of the batter. Then bake your cookies for a shorter time at a high temperature so they will firm up faster and spread less.
When you are working through all the factors that can impact how to make a chocolate chip cookie, it is important to remember to bake your chocolate chip cookies on a light cookie sheet. If you use a dark cookie sheet the cookies tend to brown faster and they are usually done before the recipe says they will be. Also the rims on the dark pan can cause the cookies to brown unevenly. If you dont have a light cookie sheet, then no worries; just take a couple of sheets of parchment paper and plop the dough right onto it. You will be amazed in the difference!
Also if you want a really chewy cookie its very important that you dont bake them too long; a burnt cookie isnt a chewy cookie. To avoid burning, remove the cookies from the oven when the outside of the cookie is brown and at least 1/3 of the center top remains pale. If you do this, the centers will be soft and the rim of the cookie will have a little crisp to it.
So now you know all about soft and chewy cookies but what about those of you who love a crisp and crunchy cookie? Well read on and you will find out more in the sequel to this article, How To Make Chocolate Chip Cookies part II
How to make chocolate chip cookie… doesnt seem all that hard when you consider all the little tips Ive suggested. Believe me, I have burnt many a pan of cookies, but things are much better since I learned more about how to make a chocolate chip cookie in my kitchen.
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