Chocolate Chip Cookies
Crisp at the edge, soft in the middle, and worth chilling the dough for.
Recipe Author
Riff Kitchen@riffkitchen
Chocolate Chip Cookies
Crisp at the edge, soft in the middle, and worth chilling the dough for.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- plus 1 hr chilling
- 26 min
- servings
- 18
- effort
- Medium
Nonna's note
Chilling the dough for at least an hour is the difference between thick chewy cookies and thin greasy ones. Cold fat spreads slower than the structure sets.
Method
6 steps · tap one to tick it off
Tips
Weigh the flour if you can. Scooped cups pack in extra flour and give dry, cakey cookies. If you use cups, spoon the flour in and level it off.
Soften the butter, do not melt it. Butter that is soft but still cool holds air when beaten with the sugars. Melted butter makes flat, greasy cookies even after chilling.
Bake one tray at a time. Two trays in the oven brown unevenly. One tray on the middle rack bakes evenly in the 10 to 12 minutes.
Swaps
No Chocolate (Dark)? Semisweet or milk chocolate chips, the same weight. Chips hold their shape rather than melting into pools.
No Brown Sugar? White sugar plus a spoonful of molasses, or all white sugar for a crisper, paler cookie.
No Baking Soda? Baking powder, three times the amount. The cookies turn puffier and less chewy.
Storage
Fridge: 3 to 4 days in a sealed container. Baked cookies keep just as well at room temperature.
Freezer: 2 months for best quality, for the dough. Freeze it in scooped balls and bake from frozen with a couple of minutes added.
Serving: Serve at room temperature. A few minutes in a 150°C oven brings back the soft center.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Nonna's note
Chilling the dough for at least an hour is the difference between thick chewy cookies and thin greasy ones. Cold fat spreads slower than the structure sets.
Instructions
Follow the steps to perfection.
Tips
Weigh the flour if you can. Scooped cups pack in extra flour and give dry, cakey cookies. If you use cups, spoon the flour in and level it off.
Soften the butter, do not melt it. Butter that is soft but still cool holds air when beaten with the sugars. Melted butter makes flat, greasy cookies even after chilling.
Bake one tray at a time. Two trays in the oven brown unevenly. One tray on the middle rack bakes evenly in the 10 to 12 minutes.
Swaps
No Chocolate (Dark)? Semisweet or milk chocolate chips, the same weight. Chips hold their shape rather than melting into pools.
No Brown Sugar? White sugar plus a spoonful of molasses, or all white sugar for a crisper, paler cookie.
No Baking Soda? Baking powder, three times the amount. The cookies turn puffier and less chewy.
Storage
Fridge: 3 to 4 days in a sealed container. Baked cookies keep just as well at room temperature.
Freezer: 2 months for best quality, for the dough. Freeze it in scooped balls and bake from frozen with a couple of minutes added.
Serving: Serve at room temperature. A few minutes in a 150°C oven brings back the soft center.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix