The Best Chocolate Chip Cookies

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Ruth Wakefield didn’t set out to create a cookie legend back in the 1930s; it just kind of happened in what you could call a happy accident. The story goes that Ruth, who ran the Toll House Inn with her husband Kenneth, ran out of baker’s chocolate while making cookies, so she tossed in broken pieces of semi-sweet chocolate from Nestlé, thinking they’d melt right into the dough. Spoiler alert: they didn’t. Instead, the chocolate chunks kept their shape, leading to the delightful contrast of gooey chocolate and a buttery cookie. Little did she know, this tasty mishap would kick off a cookie revolution.

The Toll House Inn quickly became a hot spot, not just for its hearty meals but also for these newfound treats. Word spread, and soon people as far as New York were clamoring to know Ruth’s secret recipe. Being the smart cookie she was (pun totally intended), Ruth agreed to let Nestlé print her recipe on their chocolate bars. In return, she scored a lifetime supply of their chocolate. Talk about sweet negotiations!

This recipe, with its magical mix of butter, sugar, eggs, flour, and chunks of chocolate, became a blueprint for bakers everywhere. It was simple yet versatile, easily tweaked to suit different tastes and preferences. And it’s more than a recipe—it’s a piece of history, marking a delicious turning point where creativity in the kitchen met commercial savvy. Without the Toll House Inn and Ruth’s serendipitous creation, we might not have the chocolate chip cookie culture we savor today.

Perfecting the Bake: Essential Techniques for Making Chocolate Chip Cookies

Nailing the perfect chocolate chip cookie isn’t just about mixing some ingredients and popping them in the oven. The magic lies in understanding how each ingredient plays its part. Let’s talk flour. All-purpose is the go-to here, setting the stage with just the right amount of gluten to keep things chewy without being cakey. But if you’re aiming for something softer, a little cake flour in the mix can work wonders.

Butter is another big player. Whether you go for that rich, creamy unsalted kind or something fancier, how you handle it affects everything. Softened butter mixes easily for a smooth dough, while melted butter can give you a denser, chewier texture. Finding that butter-to-sugar balance is crucial too. Too much sugar and it’s a candy bar in disguise; too little, and it won’t have that melt-in-your-mouth quality.

Ever tried chilling your dough before baking? It’s a total game-changer. By letting it rest in the fridge, the water in the dough slowly absorbs the flour, meaning richer flavors and better texture. Plus, cold dough spreads less, so your cookies will maintain their shape way better.

Then, there’s the baking part, where temperature really matters. Lower temperatures and longer baking times yield golden, crispy edges, while a higher blast results in softer, more tender centers. Remember to keep an eye on them because just a minute too long and you might end up with crunchy, overcooked cookies.

Want that gooey center with a crispy edge every time? Pull them out when they look a tad underdone. They’ll continue to cook on the hot tray, setting just right as they cool. Every bite will be the perfect mix of textures, with warm, molten chocolate pockets scattered throughout.

Beyond the Classic: Exploring Delicious Variations of Chocolate Chip Cookies

Chocolate chip cookies might be a timeless staple, but there’s plenty of room to put your spin on this classic treat. Start by shaking things up in the chocolate department. Swap out traditional semi-sweet morsels for velvety dark chocolate or creamy white chocolate—each offers a unique flavor twist and takes these cookies to a whole new level. You can even substitute butterscotch chips or peanut butter chips, the possibilities are endless.

For those who need a gluten-free or vegan option, don’t fret! With today’s range of alternative flours, like almond or coconut, along with plant-based butter and egg substitutes, you can whip up a batch that’s just as delicious, so everyone can get in on the cookie action.

Want a bit of crunch or a hint of spice? Toss in some toasted nuts or a dash of cinnamon or chili powder for an unexpected kick. Dried fruits, like cranberries or apricots, also bring a chewy contrast and burst of natural sweetness that pairs beautifully with the rich chocolate.

Texture is another arena ripe for experimentation. Prefer your cookies thin and crispy? Adjust your sugar ratios and cook them a tad longer. If soft and cake-like is more your thing, play around with baking powder or increase the flour slightly for extra lift and softness.

And who says cookies have to be round? Use a scoop for neat, uniform cookies, or go rogue with rustic, free-form shapes. For special occasions, consider cookie cutters to mold them into fun, festive shapes, or drizzle with a bit of melted chocolate for that extra wow factor.

These variations aren’t just about changing up a recipe. They’re ways to tailor your baking to suit your palate or that of your friends and family, making every baking session an exploration of flavor and creativity. Plus, they turn a beloved treat into something uniquely yours!

This cookie recipe

My wife Irina created this cookie recipe. She has always had a favorite cookie recipe she follows, but after eating several cookies from Crumbl cookie, she decided it was time to up her game. She experimented with the recipe by changing the amount of flour, the amount of eggs until she came up with a chocolate chip cookie that competes with Crumbl. Now our motto is “stop spending $20 for cookies.” When you can make your own cookies for a tiny fraction of the cost, why spend the extra money for someone else to make it?

Ingredients

• 2/3 cup butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar packed
• 2 eggs
• 1 tsp vanilla
• 1 2/3 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup semi-sweet chocolate chips

Instructions

1. Combine the softened butter, sugars, 2 eggs, and vanilla. Beat together until fairly smooth
2. Combine the flour, baking soda and salt in a separate mixing bowl
3. Combine the dry ingredient mix to wet ingredients and beat together until just combined, do not overmix
4. Fold in chocolate chips and spread evenly throughout dough
5. Form cookie dough into 1 1/2 to 2 inch balls (yes these are big cookies) on a cookie sheet covered in parchment paper
6. Place cookies in oven a bake to 9 to 10 minutes
7. Remove from oven and allow cookies to sit for at least 5 minutes

Recipe by: Irina Fulkerson