Chocolate Chip Cookies – 4 Ways

There are hundreds of recipes promising to be the perfect and the only chocolate chip cookie recipe you will ever need but the perfect chocolate chip cookie is defined by the eater and so there is no one cookie that fits all. The perfect chocolate chip cookie for me depends on my mood so I offer you 4 delectable variations, each with its own merits.

 

A few notes…

  • For the most flavourful and consistent results, chill the dough for at least 1 hour before baking if you can. If you simply cannot wait, go forth and bake and enjoy.
  • The dough freezes well. Shape the dough into balls with an ice cream scoop or tablespoon before freezing. Allow the frozen dough to sit at room temperature for about 20 minutes before baking.
  • The baked cookies freeze very well too.
  • Each of the recipes makes approximately 33 cookies.

Crisped-edged and Soft-centered

Ingredients

  • 2 1/4 cups of all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 4oz (1/2 C) room temperature butter 
  • 3/4 C packed brown sugar
  • 3/4 C granulated sugar
  • 1 tsp pure vanilla extract
  • 2 room temperature eggs
  • 2 cups of semi-sweet chocolate chips or bar of baking chocolate chopped into shards

Method

  1. Preheat the oven to 350°F.
  2. Line 3 baking sheets and with parchment paper.
  3. Whisk together the flour, baking soda, baking powder, and salt and set aside.
  4. In a separate bowl, cream together the butter, sugars, and vanilla until light and fluffy. This will take about 4 minutes if using an electric mixer, fitted with the paddle attachment, on medium-high speed.
  5. Add in the eggs one at a time, mixing well after each addition.
    Turn the speed down to low and add in the flour mixture. Mix until just combined.
  6. Use a spatula to fold in the chocolate by hand until evenly dispersed.
  7. Drop the dough on the baking sheets using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon, about 2 inches apart. Do not flatten the cookies. They will spread during baking. Chill for 1 hour before baking.
  8. Bake in the middle of the oven, 1 tray at a time, for 12 to 15 minutes until golden brown.
  9. Cool on the sheets for 5 minutes before removing to a cooling rack.

These are even better the day after baking.


Thick and Chewy

Ingredients

  • 2 1/2 cups of all purpose flour
  • 1 T corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 4oz (1/2 C) room temperature butter 
  • 3/4 C packed brown sugar
  • 3/4 C granulated sugar
  • 1 tsp pure vanilla extract
  • 2 room temperature eggs
  • 2 cups of semi-sweet chocolate chips or bar of baking chocolate chopped into shards

Method

  1. Preheat the oven to 350°F.
  2. Line 3 baking sheets and with parchment paper.
  3. Whisk together the flour, corn starch, baking soda, baking powder, and salt and set aside.
  4. In a separate bowl, cream together the butter, sugars, and vanilla until light and fluffy. This will take about 4 minutes if using an electric mixer, fitted with the paddle attachment, on medium-high speed.
  5. Add in the eggs one at a time, mixing well after each addition.
    Turn the speed down to low and add in the flour mixture. Mix until just combined.
  6. Use a spatula to fold in the chocolate by hand until evenly dispersed.
  7. Drop the dough on the baking sheets using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon, about 2 inches apart. Do not flatten the cookies. Chill for 1 hour before baking.
  8. Bake in the middle of the oven, 1 tray at a time, for 15 minutes until golden brown.
  9. Cool on the sheets for 5 minutes before removing to a cooling rack.

I make these when I want a cookie best still warm from the oven. They are still excellent once cooled and in the days after baking.


 

Peanut Butter Chocolate Chip

Ingredients

  • 2 1/4 cups of all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 4oz (1/2 C) room temperature butter 
  • 3/4 C packed brown sugar
  • 3/4 C granulated sugar
  • 1 tsp pure vanilla extract
  • 1 C peanut butter
  • 2 room temperature eggs
  • 2 cups of semi-sweet chocolate chips or bar of baking chocolate chopped into shards

Method

  1. Preheat the oven to 350°F.
  2. Line 3 baking sheets and with parchment paper.
  3. Whisk together the flour, baking soda, baking powder, and salt and set aside.
  4. In a separate bowl, cream together your butter, sugars, and vanilla until it’s light and fluffy. This will take about 4 minutes if using an electric mixer, fitted with the paddle attachment, on medium-high speed .
  5. Add in peanut butter and mix until well combined.
  6. Add in the eggs one at a time, mixing well after each addition.
    Turn the speed down to low and add in the flour mixture. Mix until just combined.
  7. Use a spatula to fold in the chocolate by hand until evenly dispersed.
  8. Drop the dough on the baking sheets using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon, about 2 inches apart. Flatten each cookie with a fork.
  9. Bake in the middle of the oven, 1 tray at a time, for 15 minutes until golden brown.
  10. Cool on the sheets for 5 minutes before removing to a cooling rack.

These are even better the day after baking.


Chocolate Flecked Sugar Cookie – Thin, Crisp, and Buttery

Get the recipe here: https://practicalmagic.blog/2017/12/12/chocolate-flecked-mittens-with-bejewelled-cuffs/

What do you think?