Chocolate Chip Cookie is a classic all time favorite cookie.Most of those into baking will have at least 1 or 2 Chocolate Chip recipe of their own. Some prefer it soft and cakey like this recipe, some prefer it soft and chewy like my Soft & Chewy Chocolate Chip Cookies others like it thin and crispy , and for me, I like both soft and cakey and soft and chewy like texture that is not too sweet.
My first attempt to make this years ago was a disaster.I did not try to make it again until maybe last year.To overcome that “cookie trauma”, I started doing my research.
What makes the cookie soft, or chewy , thin of cake like? Mixing everything is easy, but getting the proportion right is the tricky part.The proportion of white sugar to brown sugar, the types of flour to use, whether to replace sugar with honey will show a lot of difference in the final finished product.
I had tried several recipes, but I cannot seem to find the one that I like. I finally decided to have a base recipe and change it to my preference.My goal is to have a recipe for a soft Chocolate Chip Cookie. I wanted my cookie big and a little bit flat, to achieve this, I used 2 small scoops per cookie and I flatten the cookie to about 4″ diameter. For this recipe, I am going for soft and cake like texture cookie. I like this texture because it does not feel too sugary and I can eat more than 1 piece at a time.Although with this size, I think I should only eat 1 piece at a time.
This is how you want your cookie to look like.The edges are slightly brown, but the top of the cookie is lighter in color.The center of the cookie is not crumby and moist, this is a sign that it was not over baked.When you press your finger on top center of the cookie, you can still feel it soft. Don’t worry, it is not under bake. When you take it out from the oven, the remaining heat inside the cookie will continue to bake it.
I had said this in my Chocolate Fudge Cookie post, and I am going to repeat it here again.It is VERY important to have correct oven temperature and baking time.I recently bought an oven thermometer and it made a lot of difference in my baked goodies.They are not expensive at all and it’s a good investment if you are serious with your baking. In the end , you will save more by not wasting your ingredients and having a failed baked goodies because it did not bake well.Go grab one now! Let’s get started!
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup white sugar
- 1/2 cup packed light brown sugar
- 1/2 tsp vanilla
- 1 egg (room temperature)
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp cornstarch
- ¾ cup chocolate chips (I use a combination of 1/2 cup Hershey’s Dark Chocolate and 1/4 cup white Bakers White Chocolate chunks)
- Preheat the oven to 350F/177C.
- Using a stand mixer or electric beaters beat the butter with the sugars until creamy. If you do not have both, you a wire whisk instead to manually cream the butter and sugar. It might take longer, but it is doable.
- Add the vanilla extract and the egg; beat on low-speed until just incorporated, 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
- Mix flour, baking soda, and salt.
- Add flour mixture to the butter mixture. Mix until crumbles form and you can form a ball when you scoop.
- Add the chocolate chips/chunks and incorporate with your hands. I used my stand mixer on low until chocolate chips are incorporated.
- Scoop to form balls. I used small ice cream scooper, equivalent to 1 tbsp + 1/2 tsp or 30 grams if you use a kitchen weighing scale. I used 2 scoops for each cookie.
- Chill for 30 minutes to 1 hour before baking or freeze for up to 3 months. Make sure to have it shaped and stored in container or ziplock before putting it in the freezer. I have tips below on how to shape the cookie dough and how to freeze the cookie dough.
- This cookie does not spread too much. Make sure to flatten it before baking. Just press the top with your fingers. I used 2 small ice cream scoop and I flatten it to 4″ diameter. I used cookie cutter as guide for the size. I normally test to bake 1 cookie before I do the remaining. This way, I get to see if I need to flatten it more or I need to adjust baking time. If you want a thicker cookie (less than 4″) increase the baking time by 1 minute and adjust as necessary.
- When you are ready to bake,
- For XL Large flat cookie flatten to 5.5″, 5 small ice scream scoop : bake for 20 – 23 minutes until the edge of the cookie turned brown and the center is still pale a moist. I have a separate post for this, check out my Giant Chocolate Chip Cookie.
- For Large flat cookie flatten to 4″ size, 2 small ice cream scoop: bake for 10 minutes until the edge of the cookie turned brown and the center is still pale a moist.
- For Medium size cookie flatten to 2.5″ size,2 small ice cream scoop : bake for 10 minutes until the edge of the cookie turned brown and the center is still pale a moist.
- For Small size single scoop ball shape, NOT flatten : bake for 9 minutes until the edge of the cookie turned brown and the center is still pale a moist.
- Let them cool on the cooking rack for 10-15 minutes or so. These should stay soft for many days if kept in an airtight container.
Makes 22 single scoop cookies or 11 double scoop cookies.
Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet. They’ll be pale with browned edges.
Good to know:
- This cookie doesn’t spread well, so you really have to flatten it to circle after forming it to balls.
- I always advice my friends to do a test bake before doing the bulk one. Every oven is different, it is best to know how long you need to bake the cookie. Start with the suggested time and adjust by 1 min (less/more) at a time. This will also give you an idea how much the cookie will spread.
- Size matters. The bigger or thicker the size of your cookie, the more time you need to bake it. Adjust your baking time accordingly.
- For room temperature eggs, take the eggs out of the fridge 30 minutes before using it, or submerge it in warm tap water for 10-15 minutes.
Freezing Cookie Dough:
- Shape your cookie before freezing it. Make sure to have same size when you form the dough.It you have same sizes, they will bake at the same time. I have 3 methods when shaping my cookie:
- Small ice cream scooper: This is my preference. It’s fast and easy.
- Measuring spoon, TBSP: Normally, a regular size cookie will be 1 tbsp + 1/2 tsp size.
- Kitchen weighing scale: Form a ball into a size you want. Weigh it and use the weight as the reference to make the remaining ones.
- Once you have the cookies shape in ball, I have 2 options before freezing it:
- Leave it as is as small ball size, flatten it a bit when you are ready to bake OR
- Flatten it like shown in the photo. I used cookie cutter as guide so that I can have even size. This method is advisable if your cookie does not spread a lot, like this cookie. This will produce an even size , flat cookie that looks good. Normally, whatever size you shape the cookie, will be the same size when the cookie is baked.
- Once shaped, place in a tight container or ziplock bag.
- Freeze the dough for 2 – 3 months.
- When ready to bake, take it out from the freezer and leave it in the fridge overnight,OR leave in the counter for 15 minutes.If you bake it straight from the fridge, add 1-2 minutes. Adjust the baking time as needed.