Another recipe that so many friends have asked for! This is a recipe from Southern Living that I’ve just made a few small changes to. One of the main things that makes my cookies so much better is the simple step of freezing the dough before baking. I do this with just about every kind of cookie I make. It’s a trick I learned from my mom (I just know she was a professional baker in a past life) and I’m happy to pass it on to you for the sake of better cookies everywhere.
Freezing the dough before baking helps your cookies stay fluffy and soft instead of spreading out and getting thin and crispy. (I know, some of you prefer crunchy cookies, but you’re wrong.) Another trick I love from Mom is to let the cookies rest on the hot baking sheet out of the oven. They will continue to cook just a little bit and after about 10 minutes or so they’ll be firm enough to transfer without falling apart. It’s important to have multiple baking sheets so that you can let one pan rest while the other pan is in the oven.
One last tip that I’ve learned the hard way: Don’t overfill your cookie sheet. It’s important to try to have the same number of cookies on each sheet that you put in the oven so that you can bake for the same amount of time for each sheet. I find that 9 cookies per sheet works great but 6 is even better. If you crowd your pan with too many cookies at once your results will not be ideal-still tasty, but not amazing.
I hope these tips help you make my Perfected Chocolate Chip Cookies the amazing treat that they are! Happy baking.
- 18 oz Chocolate chips
- 3/4 Cup Softened unsalted butter
- 3/4 Cup sugar
- 3/4 Cup packed dark brown sugar
- 2 Eggs
- 1 & 1/2 tsp Vanilla extract
- 2 & 1/4 Cups plus 2 TBS All-purpose flour
- 1 tsp Baking powder
- 3/4 tsp Salt
- You’ll also need parchment paper
1. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
2. Combine flour, baking powder, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined.
3. Place the bowl of cookie dough in the freezer for at least 30 minutes.
4. Drop frozen dough by spoonfuls (I use a 1 inch cookie/ice cream scoop) onto parchment paper-lined baking sheets.
5. Bake at 350° for 8 to 12 minutes, just until the bottom edges of the cookies are slightly brown and the top of the cookies no longer looks wet. Once removed from the oven let the cookies rest on the baking sheet for about 10 minutes before transferring them to a wire cooling rack.
Makes about 25 cookies