Best Chocolate Chip Cookies
Best Chocolate Chip Cookies Recipe from USA
Introduction
There's something universally comforting about a warm, freshly baked chocolate chip cookie. Its gooey chocolate, the soft center contrasted with a slightly crisp edge, and the sweet, buttery dough come together to create a treat that's hard to resist. This recipe for the Best Chocolate Chip Cookies aims to capture that perfect balance of textures and flavors, using a combination of traditional ingredients and a few special touches to elevate the classic cookie to new heights. Whether you're a seasoned baker or trying your hand at cookies for the first time, this recipe is designed to guide you through each step towards achieving cookie perfection.
History
The chocolate chip cookie, an American classic, was accidentally invented by Ruth Wakefield in the 1930s. While attempting to make chocolate cookies, she added chopped-up bits from a Nestle chocolate bar, expecting it to melt and disperse through the cookie. Instead, the chocolate pieces held their shape, creating the first known version of the chocolate chip cookie. This recipe pays homage to that original invention while incorporating modern techniques and ingredients, such as the use of vanilla bean and bittersweet chocolate chips, to enhance the flavor and texture.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.25 lb (113 g) unsalted butter, melted
- 0.5 cup sugar (I use vanilla sugar, made by storing used vanilla bean pods in the sugar jar)
- 0.75 cup tightly packed dark brown sugar
- 1 tsp vanilla extract
- 0.5 vanilla bean (split the bean lengthwise with a paring knife, scrape the seeds out of one half, and save the other half for a future batch)
- 1 large egg, at room temperature
- 7 oz (198 g) bittersweet chocolate chips
How to prepare
- Preheat oven to 350°F (177°C). Grease a baking sheet using the butter wrapper.
- In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- Using a standing mixer fitted with a paddle attachment, cream the butter and sugars on low speed until smooth and fluffy, about 3 minutes.
- Stop to scrape down the sides of the bowl and the paddle.
- Add the vanilla, vanilla bean seeds, and egg.
- Beat on low speed just until fully incorporated.
- Do not overmix; this should take a minute tops.
- Stop to scrape down the sides of the bowl and the paddle.
- On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl.
- Add the chocolate chips and mix until they are just incorporated.
- Spoon heaping tablespoons of dough 2 inches apart onto the prepared baking sheets. This recipe makes about 18 cookies, depending on size.
- Bake for 10–12 minutes or until golden brown around the edges. Do not overbake! Slightly underdone cookies are scrumptious. Dry, overdone cookies are not.
- Remove the sheet from the oven and let it rest for 3 minutes. When the cookies are set, transfer them to a cooling rack.
- Wait at least 5 minutes before enjoying! Mmmm.
Variations
- For a nuttier flavor, add chopped walnuts or pecans to the dough.
- Substitute bittersweet chocolate chips with milk chocolate or white chocolate chips for a different taste.
- Add a teaspoon of ground cinnamon to the dough for a warm, spiced flavor.
Cooking Tips & Tricks
Achieving the perfect chocolate chip cookie is an art that involves precision and a few baker's secrets. Here are some tips and tricks to ensure your cookies turn out perfectly every time:
- Use melted butter for a chewier texture.
- Brown the butter slightly for a nutty, enhanced flavor.
- Chill the dough before baking to prevent spreading.
- Use a mix of white and brown sugar for the perfect balance of sweetness and depth.
- Don't overmix the dough to keep the texture soft and tender.
- Use high-quality chocolate for the best flavor.
Serving Suggestions
These chocolate chip cookies are best served warm, with the chocolate still melty and the center soft. They pair wonderfully with a cold glass of milk, a cup of coffee, or a scoop of vanilla ice cream for a classic dessert combination.
Cooking Techniques
This recipe utilizes the creaming method, where butter and sugars are beaten together until light and fluffy. This technique incorporates air into the dough, contributing to the cookies' soft, tender texture. Additionally, the use of a standing mixer fitted with a paddle attachment ensures even mixing without overworking the dough.
Ingredient Substitutions
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Coconut oil can be used in place of butter for a dairy-free option, though the texture and flavor will be slightly different.
- A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes) can replace the chicken egg for a vegan version.
Make Ahead Tips
The cookie dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. To bake from frozen, add a few extra minutes to the baking time.
Presentation Ideas
Serve these cookies on a rustic wooden board for a homey, inviting presentation. A light dusting of sea salt on top of the cookies before baking adds a gourmet touch and enhances the flavors.
Pairing Recommendations
Pair these chocolate chip cookies with a robust coffee, such as an espresso or a dark roast, to complement the rich flavors of the chocolate and brown sugar. For a dessert pairing, a sweet dessert wine like port or a creamy liqueur can elevate the experience.
Storage and Reheating Instructions
Store leftover cookies in an airtight container at room temperature for up to 5 days. To reheat, place cookies on a baking sheet and warm in a preheated 300°F (150°C) oven for 5-10 minutes, or until heated through.
Nutrition Information
Calories per serving
Each chocolate chip cookie contains approximately 180 calories. The calories are primarily derived from the fats and carbohydrates in the recipe, making these cookies a delicious, indulgent treat best enjoyed in moderation.
Carbohydrates
Each serving of these chocolate chip cookies contains approximately 27 grams of carbohydrates. The sugars from both the white and dark brown sugar contribute to the majority of the carbohydrate content, providing the cookies with their characteristic sweet taste and golden color.
Fats
These cookies contain about 8 grams of fat per serving, with the primary source being unsalted butter. The use of unsalted butter not only contributes to the rich flavor but also allows for better control of the overall salt content in the recipe.
Proteins
Each cookie offers around 2 grams of protein, coming mainly from the all-purpose flour and the egg. While not a significant source of protein, it contributes to the structure and texture of the cookie.
Vitamins and minerals
While these cookies are not a significant source of vitamins and minerals, they do contain small amounts of calcium and iron, primarily from the flour and chocolate chips. These nutrients play essential roles in bone health and oxygen transport in the body, respectively.
Alergens
This recipe contains common allergens such as gluten (from the all-purpose flour), eggs, and dairy (from the butter). Those with allergies or sensitivities to these ingredients should take caution.
Summary
In summary, these chocolate chip cookies are a delightful treat that combines the indulgence of bittersweet chocolate with the richness of butter and the sweetness of sugar. While they offer some nutritional value, they are best enjoyed as an occasional indulgence rather than a staple of one's diet.
Summary
This recipe for the Best Chocolate Chip Cookies offers a delightful blend of sweet, rich flavors and soft, chewy textures. With detailed instructions, tips, and variations, bakers of all levels can create a batch of cookies that are sure to impress. Whether enjoyed as a warm treat straight from the oven or saved for later, these cookies are a testament to the timeless appeal of this classic dessert.
How did I get this recipe?
. It was a warm summer day, and I had been visiting my dear friend Martha for our weekly baking session. Martha was known for her delicious chocolate chip cookies, and I had been trying to get her to share her secret recipe with me for years.
As we mixed together the butter, sugar, and flour, Martha suddenly stopped and reached for a small, worn notebook on her kitchen counter. She flipped through the pages until she found the one she was looking for.
"The best chocolate chip cookies you'll ever taste," she said with a wink, handing me the notebook. I eagerly scanned the ingredients and instructions, my mouth watering at the thought of tasting these legendary cookies.
The recipe called for simple ingredients: butter, sugar, flour, eggs, vanilla extract, baking soda, salt, and of course, chocolate chips. But it was the technique that Martha had perfected over the years that made these cookies truly special.
She explained that the key to perfect chocolate chip cookies was in the mixing. The butter and sugar needed to be creamed together until light and fluffy, and the eggs and vanilla extract added slowly to ensure a smooth, creamy batter. The flour, baking soda, and salt were then added gradually, followed by the chocolate chips, which were folded in gently to avoid overmixing.
As Martha scooped the cookie dough onto the baking sheet, she shared with me the story of how she had first discovered this recipe. It had been passed down from her own grandmother, who had learned it from a friend many years ago.
"I remember the first time I made these cookies," Martha said with a smile. "I was just a young girl, eager to learn how to bake. My grandmother showed me how to mix the ingredients with love and care, and I knew then that I had found my passion."
I watched as the cookies baked in the oven, the sweet scent of chocolate filling the kitchen. When they were finally done, Martha handed me a warm, gooey cookie, fresh from the oven.
"Go on, take a bite," she urged. I hesitated for a moment, savoring the moment before taking a bite of the cookie. The chocolate melted in my mouth, the buttery dough crumbled perfectly, and I knew then that these were indeed the best chocolate chip cookies I had ever tasted.
From that day on, I made Martha's chocolate chip cookies whenever I had the chance. I shared them with friends and family, who raved about their deliciousness. And each time I made them, I thought of Martha and her grandmother, and the love and care that went into every batch.
Years passed, and Martha's recipe became a staple in my own collection. I made them for birthdays, holidays, and special occasions, always with a smile on my face and a warm memory in my heart.
And now, as I pass this recipe on to you, my dear grandchild, I hope that you will continue the tradition of making the best chocolate chip cookies for your own loved ones. Remember to mix with love and care, and always savor the sweet taste of memories shared over a warm, gooey cookie.