Classic Chocolate Chip Cookies

Who doesn’t love a classic treat? I haven’t made a basic chocolate chip cookie in so long, I almost forgot how good they are. I was just in a baking mood so I made a recipe from Gimme Some Oven (link here). The recipe name says these cookies are the BEST, and honestly, they’re pretty high up there.

All the ingredients are pretty typical for a good chocolate chip cookie – butter, sugar, egg, vanilla, flour, baking soda, salt, chocolate. I like the mix of white and brown sugar, that helps to give the cookies some chew but also a little crispness. I don’t usually put cornstarch in my dough (it’s not even a huge amount) but according to an easy internet search, cornstarch helps to make the cookies more tender and soft. I’m not sure if it was because of the cornstarch necessarily, but these cookies were very soft. I was impressed.

The only change I made to the ingredients was in regards to the chocolate. I cut it down to about 3/4 cup, as well as using a combination of white and milk chocolate chips (instead of semi-sweet). So because of the different types of chocolate, these cookies were a little sweeter than they would have been originally.

I made the dough and it looked beautiful. I even may have had a little taste of it raw. The recipe says to chill the dough for a couple hours (or 20-30 minutes in small balls), but I wanted to do a little test to see if that was really necessary. I baked a batch right away and they seemed to have spread a little bit. I refrigerated the rest of the dough in balls and baked them after – they were just a touch smaller (aka didn’t spread when baking).

For this recipe I don’t see any big difference in refrigerating the dough, so if you make this recipe, just bake them right away. I will definitely be doing that next time I make them. However, I guess for a recipe that has a higher butter ratio, chilling the dough would be more beneficial.

These cookies were so good. I love how soft and chewy they were. The only weird thing about this recipe is that the yield is supposed to be 12 cookies. I was rolling all the balls and I ended up with 24 cookies. I made them all the correct size so not sure why the recipe said it would only make 12. I was quite happy with an extra dozen cookies though. Very good baking experience and will be keeping this recipe for future use.

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