Recipe: Chocolate Chip Cookies 101: Three Important Tips

All right, class, sharpen your pencils and open your notebooks–the lecture begins now. By show of hands, who here has attempted to make a batch of chocolate chip cookies, only to be left rocking quietly in the corner, sucking your thumb and surrounded by sheets of inedible cookie mistakes?

Wow. All of you?

I thought this was a class, not an intervention. Well, whatever this is, I have good news for you: your cookies can change. Help me help your cookies. We’re in this together now. OK? OK.

Let’s begin with a simple but most important tip–use quality ingredients. This is the very foundation of your cookies; so don’t underestimate the importance of using fresh, quality ingredients. Let me break this down for you:

Good Foundation = Success
Bad Foundation = Disaster

It’s the same for houses and chocolate chip cookies. (And cosmetics too, but that’s another lecture.) So what do you need? I’m talking real butter, fresh eggs, real vanilla, and excellent chocolate. Your cookies will improve exponentially the moment you begin using ingredients that are magnificent on their own. Sure, they might cost a little more than lesser quality items; but think of them as an investment–an investment in your baking skills and your mental health. (Because we all know how happy a delicious cookie can make you feel, right?) Plus, it costs an awful lot to throw away batch after batch of awful cookie mistakes. That’s money down the drain!

Speaking of all these quality ingredients, let’s focus for a moment on the butter. Here is an excellent tip–use cold butter. The key to nice height and texture in your cookies is starting with cold butter. Softened butter leads to flat, sad cookies. You’ll get a workout if you’re using a hand-mixer on cold butter, but it will be worth it when your cookies come out perfectly puffed.

Another important tip is to use room temperature eggs. Why? A room temperature egg will help your sugar dissolve more thoroughly and, again, give your cookies better texture.

Our time is up, so let me give you a homework assignment:
1. Use quality ingredients.
2. Take your eggs out of the fridge early.
3. Leave your butter inside the fridge where it’s chilly!

One more thing before you go-if you’re thinking about cheating and buying my fresh, premium, gourmet cookies instead of baking your own, I have one thing to say to you–go for it! Who can blame you?

Class dismissed. Until next time, of course.

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4 responses to “Recipe: Chocolate Chip Cookies 101: Three Important Tips

  1. Tiffany

    Cold butter? Now I know what I’ve been doing wrong! Thank you!

  2. Rhonda Scott

    I would serve them at our monthly family dinner. All my siblings and their families get together for dinner and games once a month at my parents home. The basket of cookies would be a great desert.

  3. Layne

    I’m wondering how can I use cold butter in the mixture. Wouldn’t it be hard to blend the ingredients together? Can you please explain how to use cold butter when putting together the mixture?

    Thank You
    Layne

  4. Donna

    I use softish butter and rest dough in fridg till firm & they come out great. patience is a vertue & I prefer to work smarter not harder. I also changed it to 1 & 1/2 cups packed light brown sugar because dark brown is getting harder & more expencive to get. I got this reciepe 20+ years ago out of the local newspaper & I am known for these, my awesome kick butt chocolate chip cookies. They have been said to heal broken hearts, cure home sickness, & sooth the loss of a loved one. Thanks Mrs field & don’t worry I always give you credit for the recipe.

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