I was discussing chocolate chip cookies with Ryan the other day and he was absolutely amazed at the fact that I had made 17 different kinds of chocolate chip cookies. (By the way, if you want to check out some of my other chocolate chip cookie recipes, you can check out that blog post here.) To be honest, it's also surprising to me that there are so many versions of the same recipe. Simple modifications in the amount of fats, eggs or dry ingredients can make a big difference in the results.
Handletheheat.com did a great comparison between chocolate chip cookies by just altering the sugar and leavening ingredients.
That is really just the beginning. You can adjust the texture of the cookies by changing the amount and type of fats that you add to the batter. You can also change the results by adding cornstarch (for cakey cookies) or using cake flour instead of all purpose flour. I won't even begin to discuss the effects that baking pans and baking mats have on cookie results.
I am really temped to do a similar experiment to what handletheheat did but the problem is - I would eat them all! It's nearly impossible to make 17 batches of chocolate chip cookies without picking up a few tips along the way. I am going to pass along my suggestions for the very best chocolate chip cookies - regardless of whether you like chewy or cakey or crispy cookies.
1. Use room temperature butter and make sure that you cream the butter and sugar REALLY well.
2. Use the very best chocolate chips that you can find. (I like Trader Joe's semi sweet chips and Ghiradelli bittersweet chips.)
3. Scoop the dough BEFORE you chill it. (Otherwise, your hand is going to be sore.)
4. ALWAYS chill the cookie dough before you bake it. (1 hour minimum but overnight is preferred.)
5. Only bake the number of cookies that you will eat in 24 hours. Store the rest of the dough in the freezer so you can bake them fresh.
Ritz Carlton Chocolate Chip Cookies (I cut the recipe in half.)
1 1/4 pounds unsalted butter (5 sticks), room temperature
2 cups granulated sugar
2 cups dark brown sugar
5 eggs
1 Tbsp vanilla
1 tsp baking soda
1 tsp kosher salt
6 cups flour
4 cups semi sweet chocolate chips
Preheat oven to 350°
Line a baking sheet with parchment paper. Set aside.
Cream butter and sugars together until light and fluffy, about 2 minutes.
Add eggs and vanilla and mix until incorporated.
Stir the dry ingredients in (baking soda, salt and flour) until evenly combined.
Add the chocolate chips.
Scoop batter onto baking sheet. Chill dough at least 1 hour.
Transfer 6 cookies at a time to a separate baking sheet and bake 10-12 minutes until edges are golden and centers are almost set.
Transfer to wire rack to cool completely.
So there you have it - another recipe for chocolate chip cookies.
Enjoy.
Ciao!
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