Who doesn’t love a chocolate chip cookie? When it comes to baking, few classic recipes are as universally loved as the humble chocolate chip cookie. Whether you like yours chewy and soft or crispy and crunchy, with or without nuts, there’s a version of your favorite that will tickle your taste buds. Unfortunately, not all chocolate chip cookies are created equal. You see, most home bakers struggle to get the perfect chocolate chip cookie every time they make them. The dough is too crumbly, they break when being removed from the sheet, they don’t have enough chips in them, they aren’t cooked long enough...the list goes on! If you want perfect chocolate chip cookies every time you make them—no matter what kind of chips you use—keep reading for our ultimate guide to the best (and easiest) ways to make this classic treat!
The kind of cookie you use when baking chocolate chip cookies will greatly affect the end result. It’s important to keep a few things in mind when selecting what to use though: texture, bake time and whether or not there is a leavening agent in the recipe. Texture is perhaps the most important thing to keep in mind when selecting the right cookie. Too crumbly and your cookies will have a lot of crumble after baking. Too soft and they’ll spread too much to make a nice, even cookie. Bake time is also a factor that must be considered when selecting the best type of cookie to use. Cookies with leavening agents (like baking soda or baking powder) will bake quicker than those without. This is because the leavening agent creates bubbles that help the dough rise and become fluffy. Without it, the dough just kind of flattens out. This is why thicker cookies (with leavening agents) are great for chocolate chip cookies. They’ll take longer to bake, making sure the inside is fully cooked before the outside starts to brown.
This happens when the dough is too soft and just kind of spreads out without being held in place by the baking pan. To avoid this, ensure that you are using the correct type of cookie, and that you are not overmixing the dough. Too much mixing will create a very soft dough that will spread too much. Another thing to keep in mind is that chocolate chips contain butter. So, if you’re using chips in your cookies, you’ll need to account for that extra butter. You can do this by reducing the amount of butter in the recipe or replacing some of the butter with shortening.
This is likely due to one of two things: the type of cookie used or the dough was overmixed. Using the wrong type of cookie can result in a dough that is too crumbly, which will cause the cookies to crumble after baking. Using the correct type of cookie will reduce the amount of crumble after baking. The other reason for crumbly cookies is that the dough was overmixed. Overmixing causes the gluten in the flour to overdevelop and result in a very crumbly dough. The best way to avoid overmixing is to use a stand mixer with a paddle attachment instead of a dough hook. The reason for overmixing could also be that you are using too much flour when mixing. Even a small amount of extra flour can result in a very crumbly dough.
If your cookies are coming out too thin and crispy, there are a couple of reasons why: you have too much sugar in the recipe or too much baking soda. Both of these ingredients can cause the edges of your cookies to brown too quickly and result in a super crispy and thin cookie. You can avoid this by reducing the amount of sugar and baking soda in your recipe. You can also try using a darker, richer type of chocolate. The more chocolate you use, the richer your cookies will taste—and the less crispy they will be!