Chocolate Chip Cookies, soft

Blog post title,

“What makes a chocolate chip cookie crispy, chewy or big and soft?”

Or

“What’s the deal with those big chocolate chip cookies?”

I have been working on my own recipe like those big cookies, but smaller.

You can’t really improve on the chocolate chip cookie, but there are variations with small changes.

What is different about those trendy cookies?

Well first of all, they are huge. I am not making the huge cookies. I like the idea of having a couple of cookies.

Second, they have way more chocolate than dough, but that dough usually has less sugar and oil in the batter.

Less butter, makes a cookie that spreads less, and a less flat cookie.

More salt, which balances the taste so it’s not too sweet.

They also contain cornstarch which makes them soft, instead of chewy, even if underdone. So, if you like chewy chocolate chip cookies, just omit the cornstarch!

They start with cooler butter, and cold eggs to keep the batter firm, therefore also stiff.

They are baked straight from the fridge or freezer and not flattened, at a higher temperature than normal cookies, normal being 350°F (180°F), for less time- especially for that size of cookie. 

The higher temperature is 375°F (190°C), producing a slightly underdone on the inside cookie, to give it some gooey softness, but crisp on the outside for 10- 12 short minutes.

I hope I don’t lose any readers so early in the game, but I do not like raw cookie dough.  

I like these, they are soft, and dense, not soft and cakey, like a muffin. 

And while you could bake them at the lesser time, I prefer mine cooked through.

I made about 24 -30 350°F (180°C) for about 14 minutes.

I made scoops and I baked the refrigerated dough.  No flattening.

If you would like them crispier on the outside and softer on the inside, bake at 375°F (190°C) for about 10 minutes.

How to Make these Chocolate Chip Cookies

Line a baking pan or cookie sheet with parchment or silipat mat, the chocolate can stick.

1. Combine the flours, baking powder, baking soda, salt and cornstarch.

2. Beat the butter, then beat in the sugars until creamy.

3. Add in eggs, one at a time, then the vanilla.

4. Mix in all of the flour mixture carefully and slowly or you will have a floury mess.

It will be a stiff dough. 

5. Then stir in the chocolate also the nuts if you are using any.

It will be difficult, but the sound of the chocolate pieces hitting the side of the bowl with each turn is very satisfying as well as knowing that fresh chocolate chip cookies are coming very soon.

6. Using two spoons, or a scoop, form 2 tablespoon sized cookies. 

Stud the Cookies with a couple of extra chocolate pieces for that picture perfect look.

Leave lots of room to grow, about 2 inches (5cm) between each cookie.

Do not flatten.

Refrigerate (or freeze) at least 1-2 hours, depending on size.  If you don’t chill thoroughly, they will spread more.

7. Bake 350°F (180°C) 12-15 minutes for completely cooked through cookies.

375°F (190°C) for about 10 minutes for cookies with a softer middle.

The cookies will puff up during baking, but then sink a bit in the middle.  The ones with less baking time will sink more.