Practically everyone has made chocolate chip cookies in their lifetime and I guarantee about every one has ended up with flat cookies once or twice. Heck, I have. And we all know that flat cookies, while still delicious, are not as awesome as big, puffy cookies. But... for some reason great non-flattened cookies are hard to make and I've struggled with figuring out the right combination of ingredients for the perfect cookie.
But, I've finally figured out how to make the perfect chocolate chip cookies
And I am going to share it with you!
Its easy, trust me.
|Clearly, I am no Pioneer Woman when it comes to photographing food.|
- 2 sticks of butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- two eggs
- 1 tsp vanilla
- 1/2 teaspoon baking soda
- 1 tsp salt
- 2 and 1/2 cup flour (perhaps a tad more for consistency)
- 1 medium sized bag of semi-sweet chocolate chips
- Pre-Heat oven to 350 degrees
- Mix softened butter (I soften it in the microwave - but don't melt!) with the white sugar and brown sugar until well blended.
- Add in 2 eggs, mix well.
- Add the vanilla, baking soda, and salt. Mixing well.
- Add in flour gradually. Usually I add about 1/2 cup at a time and mix it in very well before adding more.
- Add a little more flour if needed... you want the batter so that if you stick your finger in it (you know to taste test the cookie dough) that it isn't overly sticky. Make sure all the flour is mixed in very well before continuing.
- Add in the entire bag of chocolate chips, stir well.
- Bake for 11-13 minutes on a non-stick cookie sheet (I usually spray a little PAM for baking on the pan, too).
- They are done when the bottom/edges have the slightest browning to them.
- Remove from the cookie sheet immediately upon taking them out of the oven! I lay them on wax paper spread on my counter. This method works a million times better than a cookie rack.
- To maintain softness put in a Tupperware container when the cookies are still ever-so-slightly warm.
Seriously, the cookies are amazing! The big trick to the not-so-flat cookie is reducing the baking soda! Also, adding in a little extra flour makes them slightly cakier. But the take home point is... if you are having issues with your cookies of any kind coming out too flat try using a little less baking soda. It should solve your problems!
Now, I hope you get to enjoy many cookies in your future.