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Tips on Making the BEST Chocolate Chip Cookie

Do you want to make delightful and soft chocolate chip cookies? I am "breaking down" a chocolate chip cookie recipe and giving you helpful hints and tricks for cookie SUCCESS!

What, is by far, America's favorite cookie? The classic chocolate chip. Why? Who doesn't love a soft and sweet cookie right out of the oven. The semi-sweet chocolate chips melt in your mouth, while being washed down with a cold glass of milk.

I am "breaking" down a chocolate chip recipe, giving you helpful hints on the way, to make sure yours turns out PERFECT and delightful.

Before you start:

Tip: Before baking ANYTHING, make sure you have all the ingredients.

Tip: Preheat your oven; this may take 4-6 minutes depending on your oven. Also, get your baking sheets ready: layer parchment paper on top of your baking sheets. I avoid non-stick sprays because they leave a grease-like "film."

DIRECTIONS: Recipe is courtesy of Nestle Toll House.

PREHEAT oven to 375° F.

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts


COMBINE flour, baking soda and salt in small bowl. Tip: Make sure you ALWAYS sift together dry ingredients! How do you sift properly? Put a mesh strainer over a medium size bowl. Push the dry ingredients "through" the strainer to break down any lumps. Viola! This helps avoid "flour clumps" in your baked goods. Now, set the dry mixture aside until needed in the recipe.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Tip: In a standing kitchen mixer with the paddle attachment, cream the SOFT butter (you can microwave it for 10-15 seconds) FIRST for 3-5 minutes, then add your sugar. DO not use cold butter, you will not get delightful and soft cookies! Cream the butter and sugar together until very light and fluffy. This may take 10-12 minutes. When in doubt, cream longer than shorter. I add the vanilla extract to my eggs since it is considered a "liquid."

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Tip: Whisk together the eggs and vanilla extract together. Make sure it is room temp. You can do this by putting the eggs-vanilla mix together in a microwave safe bowl and heating it for 10 seconds. Don't have a microwave? Use a water-bath to gently warm your egg-vanilla mixture. SLOWLY, add the eggs to the butter-sugar mixture. Make sure you stop the mixer and scrape the bowl half way through, so the eggs get properly mixed in.

Tip: After the eggs are mixed, stop the mixer and add your dry ingredients and chocolate chips and nuts. On low speed, combined it all until cookie dough forms. This will take 30 seconds-1 minute. Make sure you don't over-mix, you do not want a tough cookie.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Tip: I like to let my cookies cool on the baking sheets, which are on a wire rack. Circulation helps the cookies cool down fast. Like crispy cookies? Just bake 'em longer, 15-18 minutes.

Whenever I am creating or baking a new recipe, I like to add "side notes" in my baking journal. This helps to prepare when I am baking it again in the future. I highly suggest doing this in your baking routine. Any other baking questions? Don't hesitate—I love to help!

Happy Baking! -SC

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

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