![]() Remove cookies from baking sheet and move to a wire rack to cool completely.Scoop mounds of dough (about 3 tablespoons, mounded tall) onto the prepared baking sheets.If desired, you can scoop the dough onto baking sheets lined with parchment paper or baking mats and chill the dough mounds. Chill the dough for at least 1 hour in the refrigerator.Stir in the chocolate chips (300 grams, 2 cups).Slowly add the flour (270 grams, 2 ¼ cups), baking soda (½ teaspoon), and salt (1 teaspoon) to the butter mixture, scraping the sides of the bowl until thoroughly combined.Increase the speed and mix until well combined. Reduce the speed and add the eggs 1 at a time (total of 2 large) and the vanilla extract ( 2 teaspoons).Cream until well incorporated, but not to incorporate air, about 1 minute. Cream the room temperature butter (198 grams, 14 tablespoons), granulated sugar (150 grams, ¾ cup), and brown sugar (50 grams, ¼ cup) on medium speed in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer.Add 2-3 minutes of baking time.īaked cookies can be stored in a covered container at room temperature for up to 1 week. Baked cookies can be stored in the freezer in an airtight container for up to 2 months. Frozen pre-scooped dough balls can be baked directly from the freezer.If the dough has softened too much, place back in the refrigerator until cold. Then scoop the dough balls and bake as directed. Let the cookie dough sit out at room temperature for about 10 minutes to soften. Remove the disc of cookie dough from the freezer and let thaw in the refrigerator overnight.Because they were pre-frozen they will not stick together. ![]() Once frozen, you can move the dough balls into a zipper bag. Wrap tightly and then place the disc into a plastic zipper bag.Īlternately, you can pre-scoop the dough balls onto a cookie sheet (dough balls can touch, don’t worry about spreading) and freeze. Pour all of the cookie dough onto a large sheet of plastic wrap and flatten into a disc. This will keep our cookies nice and thick! Chilling Time: With the dough going into a moderate heat oven, chilled dough will allow the outside of the cookie to set before the fat and sugar melt and completely spread.Mixing too much will result in a soft and chewy cookie. This means when the flour is added it is mixed just until incorporated and no more. Adding the Flour: The cookies will stay much fluffier if the glutens are not overdeveloped.The protein in the eggs also help keep the shape of thick cookies. Eggs contain water that will evaporate and produce steam which will help our cookie rise. Higher Ratio of Eggs: While my thin and crispy chocolate chip cookie recipe calls for only 1 egg, this one calls for 2.Creaming too much will incorporate more air, increasing spread of the cookie. Creaming the Butter and Sugar : We want to cream the butter and sugar just until well incorporated.So what makes a cookie cakey instead of chewy or crunchy? There are a few distinctions in this recipe that make it what it is: thick and cakey. Most chocolate chip cookie recipes include the same ingredient list but it’s the method that is most important to get the desired texture.
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