How to Bake the PERFECT Chocolate Chip Cookie

Originally Posted on http://www.ozy.com

I have often wondered myself how people get that PERFECT chocolate chip cookie. I like them a little chewy, soft center, with a crisp edge. Looks like the cookie marked BOTH is the one for me! My daughter on the other hand loves the kind marked MORE FLOUR.  Now I will be able to fine tune my cookies to fit exactly what I am craving. Now if I only had some chocolate chips  ….

 

You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone…

There is! And, no, it’s not Martha Stewart’s. It’s science.

We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat.

There’s also an illuminating Ted Talk animation on cookie science. And if you really want to go nuts (or no nuts, your call), Serious Eats offers 21 painstakingly tested steps for the Perfect Cookie, including kneading times and chocolate prep techniques.

“Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” So she looked into it — as only a scientist can.

(MORE: His Grandfather Invented Doritos But Tim West Prefers Kale)

Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. (You’re welcome.)

Ooey-gooey: Add 2 cups more flour.

A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.

Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.

Chewy: Substitute bread flour for all-purpose flour.

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Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.

Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”

Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.


 

 Check out more about the PERFECT COOKIE on this BLOG:   H A N D L E **  THE ** H E A T

 

 

 

 

ADDICTING PEANUT BUTTER DOUBLE CHOCOLATE CHIP COOKIES

Not many people don’t love a good chocolate chip cookie. Combined with some peanut butter and you have just upped the ante. I made these last week and put some out for a game night we had. My friends kept asking me, ” What did you put in these cookies, they are so addicting.” We would play a round and if someone got up, they would ask that person to bring them another cookie. Eventually the whole Tupperware container of them ended up in the game zone to make for easy reaching. People made sure to take a couple extra at the end of night so they had one for the road.

These cookies are the perfect amount of chewy, with a crisp edge.  The combination of two kinds of chocolate, and a little peanut butter just made them that much more addictive. Don’t say I didn’t warn you. I’m sure you will want more than a shot of milk to go along with them!

Makes about 2 dozen
Ingredients

  • 1 cup packed dark brown sugar
  • 1/2 cup natural peanut butter
  • 1/2 cup white sugar
  • 1/2 cup organic butter, softened
  • 2 organic eggs
  • 2 tablespoons light corn syrup
  • 1 tablespoons water
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup dark chocolate chips

Directions

  • Preheat oven to 375 degrees F
  • Using a Kitchen-aid mixer, cream together the butter, peanut butter, brown sugar, and white sugar until smooth
  • Beat in the eggs until light & fluffy
  • Add corn syrup, water, and vanilla and mix until just incorporated
  • Slowly combine the flour, baking soda, and salt into the peanut butter mixture.
  • Pour in the chocolate chips and mix on low until combined
  • Use cookie scoop to drop dough about 2 inches apart onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, or until edges are golden brown.
  • Place cookies on wire rack to cool for a few minutes before eating.