Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 ¼ cups of chocolate chips as the recipe calls out.Just pop it in the refrigerator a bit before baking if it feels warm. And, secondly to avoid ugly, flat cookies, be sure your butter is room temperature (not melted or even softened), and use a cooler dough vs.I read the comments on Williams Sonoma Taste and some of the issues were flat cookies and too many chocolate chips, so I did decrease the chocolate chips ¼ cup for this recipe, which are still chocked full of chocolate chips. Just a few pointers before you start your perfect chocolate chip cookie recipe baking journey! These Perfect Chocolate Chip Cookies are so popular!Ĭheck these Perfect Chocolate Chip Cookies also at Brit+Co for " The 8 Most Popular Recipes on Pinterest RN" AND Pinterest's " Nailed it: Top food tries on Pinterest " too! If you try them, you might decide this is your go-to chocolate chip cookie too! Let me know! They are a perfect chocolate chip cookie lover's dream! The recipe is simple and it's probably my all-time favorite chocolate chip recipe of all time.
These sweet 'perfect' chocolate chip cookies are completely buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips!
As they cool, the puffy dome will collapse on top of the chocolate chips inside, giving the chocolate chip cookies their signature crinkled, craggy appearance.Hey ya'll! I have another chocolate chip recipe that I want to share with you and this is definitely another favorite, best-loved chocolate chip cookie we could not resist sharing! We can never have enough cookie recipes can we? Nope!! These are seriously, the most sublime, " Perfect Chocolate Chip Cookies"! Bake these cookies only until you see that the tops are fully puffed and the edges are starting to look toasty, then let them cool for a few minutes on the baking sheet before transferring them to a cooling rack.If you're in a rush, it's fine to bake them right away, but they will spread out more and have a thinner, more delicate structure. This lets the dough have time to hydrate and firm up. I also highly recommend giving the batter at least a 30-minute chill, or up to overnight, in the fridge before scooping the cookies and baking them.This gives the cookies a sturdier structure that is both satisfying to eat and also less likely to crumble when squished into a lunchbox or shipped to a friend. I prefer an equal mix of brown sugar and regular white sugar, just like the original Nestle chocolate chip cookie recipe, but I've found that I like ever-so-slightly more flour in my cookies.