Chocolate chip cookies
I think I may be the last person in the solar system to figure out how to make chocolate chip cookies that aren’t all flat and crispy. But I’ve finally done it. Here is a list of things I’ve learned about the mighty chocolate chip cookie, during my crusade against flatness and crispiness.
Rules for chocolate chip cookies:
- Never forget to preheat.
- It’s okay to be OCD about measuring ingredients.
- Don’t over-mix. The poor flour stiffens if you beat it too much.
- Altitude matters. It took me the longest time to get this through my skull, and I live at 4500 feet above sea level (for high altitudes, increase the oven temperature by about 15-20 degrees, and decrease baking time slightly. This keeps the cookies from drying out).
- Take them out of the oven before they look done. This is the hardest one for me. If I see light brown, I know I’m already too late.
- As soon as they come out, whip out that spatula and take those babies off. They want to hang out on a cooling rack together.
- Warm cookies straight out of the oven are awesome, but I love the awesomeness that comes from cookies covered in plastic wrap overnight. They will melt in your mouth in the morning, and you will be tempted to eat them all for breakfast. And that’s not necessarily a bad thing.
Chocolate Chip Cookies
adapted from the Better Homes and Gardens Cookbook
Ingredients:
1/2 cup shortening
1/2 cup butter
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon baking soda
2 eggs
1-1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2-1/2 cups all-purpose flour
2 cups semisweet chocolate chips
Directions:
In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add half of the flour, with the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs, vanilla, and almond extract until combined. Beat in the cinnamon, nutmeg, and cloves. Stir in remaining flour. Stir in chocolate chips.
Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 9 minutes. They need to come out before they look done). Transfer cookies immediately to a wire rack and let them cool. Makes about 60 cookies.
I’ll vouch for these cookies, having been the beneficiary of their creator’s genius. Just a hint of some flavor that I’m too dense to identify but which nevertheless gives it a little something extra. I’ve yet to have one burned or flat too so apparently the rules are all right.
You are absolutely right about a few things on your way to make non-flat crispy chocolate chip cookies. I especially the part about altitude and temperature, you couldn’t be more spot on! But there are a few other things that I think may help you as well in the future of any cookie making as well as baking. (Even though your chocolate chip cookies look amazing!)
1. Don’t forget the amount of fat and what type of fat you’re using in the recipe. It’s proven that butter/shortening/margarine either together or separate is not always better because it makes the cookie greasy when baked; hence crispy, oily bottom but soft top.
2. All ingredients are important, especially measurements because it’s a balance between acids and liquids. For example: the use of baking soda to baking powder… what really is the difference? They’re both used to help make dough rise, but think of it more on a chemistry level; hence the balance of acid to liquid. (Who knew cookie making could incorporate so much science?)
3. Chocolate. Who doesn’t love chocolate? Well, it turns out that the type used for example: semi-sweet nestle morsels, could contain other ingredients within the mixture of chocolate that blend when heated to create yet again a greasy product. (You know how when a cookie eats well, but when set down on a napkin or paper towel for a minute there’s always some sporatic grease spots left? Sometimes it’s the chocolate used that’s making the cookie this way)
4. Although, a simple chocolate chip cookie recipe may seem rather boring, consider all things possible when baking. Bake well, have fun, and if you get a burn, please do NOT put BUTTER or any type of FAT on it… this will only emphasize your burn for a longer period of time and crisp your skin. Think of it like basting yourself.
I hope these other little tips help!
Thanks Megan! Fantastic baking tips. With this recipe and a dash of common sense, I’ve never, EVER ended up with greasy cookies or crispy bottoms. Success! And call me a snob, but I take my chocolate very seriously. And Nestle is not chocolate. It’s evil. So is Hershey’s. It’s worth it to spring for the expensive, high-quality stuff.
Just a quick note to clarify, though. Acids and liquids aren’t necessarily the components that need to be balanced. Many liquids commonly added to baked goods ARE acidic (think buttermilk, lemon juice, or pumpkin…) and that requires a base to neutralize the pH and give rise. That’s the purpose that baking soda serves. Baking powder, on the other hand, contains both an acid and a base. When it’s mixed with a fairly neutral liquid, like water, milk, or eggs, the acid and base react. In both cases, it’s the acid-base reaction and neutralization that has the leavening effect in baked goods. And it’s the delicate acid-base balance in the ingredient list that is the reason why measuring accurately is so important. Cool, isn’t it?
Okay, science lesson over
Thanks for the clarification for the acid-base balance act. I couldn’t have worded it more poetically.
LOL I also agree with the Hershey’s/Nestle chocolate. Although, I do use the chips sometimes it doesn’t make for “good eats” according to Alton Brown. Chocolate isn’t anything to NOT take seriously ;D Hope all is well, and happy baking!