Welcome. This blog is my little home on the web. It's mostly about my favorite hobby, digital scrapbooking. You might also find some recipes, home decor projects, or parenting woes. But mostly digital scrapbooking.

Wednesday, April 16, 2014

My Solution for Soft Chocolate Chip Cookies

I know a lot of people (although the scientist isn't one of them) who like soft chocolate chip cookies. I like them soft. My brother and sister like them soft. I know because they always undercook their cookies. While I will eat raw cookie dough in a heartbeat, I don't like half-cooked chocolate chip cookies.

My solution:  always eat your chocolate chip cookies fresh baked and still warm off the tray! It's the best way, in my opinion. You can have a soft cookie that is actually all the way cooked and has a nice crunchy edge.

I have been using this recipe lately (with modifications): Chocolate Chip and Chunk Cookies by Averie Cooks.

My modifications:
  • I use salted butter, and I also add the optional salt in the recipe.
  • I use about 1 and a half cups of chocolate chips (no other chocolate chunks).
  • I use the 2 cups of all purpose flour that she mentions, as an alternative to the mix of all purpose flour and bread flour.
  • And the biggest modification: I make regular sized cookies (my scoop is 1 and a half tablespoons in volume) and I cook them for about 14 minutes to achieve a nice browning on the edges.
And I eat them when they are still warm.

I do refrigerate my pre-made dough balls as she recommends. From my experience with this recipe, I suspect that if you cooked them straight away they would spread out a lot. If I cook my first batch several hours after preparing the dough it will still spread a little. But if cooked the next day (and subsequent days) they hold their shape really well.


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