Choco Chips Cookies Recipe

The perfect chocolate chip cookie recipe always uses semi-sweet chocolate chips in the dough. In fact, the cocoa content in most semi-sweet choco chips ranges from 35% to 65%. This is way higher than most milk chocolate bars. The slightly bitter choco chips are a nice contrast to the sweetness of the plain cookie dough.

The trick to having the softest chocolate chip cookies lies in the butter – softened butter. This is followed by creaming the butter and sugar well, the creamier it is, the softer your cookie will be. The cookie dough has to be kneaded well, as well, just the right amount, anything in excess will dry out the dough really quickly. Also, make sure to refrigerate the dough. This will help the dough firm up while also helping the dough stay hydrated. Chill overnight or around 1-2 hours depending on the time you have at hand.

There are many reasons, but the number one is using quality ingredients to make the choco chip cookies. At the forefront is the use of high-quality chocolate chips and if you don’t mind the shape of your chocolate, chopped chocolate bars into smaller squares is not a bad idea either. The richer the quality of the chocolate the more delicious your cookies are going to be.

Yes and no. A chocolate chip cookie recipe is quite straightforward and allows for multiple customisations and whether or not you want an egg is up to you. Eggs help to make the dough springy – the cookies will be airy and spread more in the oven. To make your cookies vegan, you can forego the eggs.

Did you know cookie dough is edible? That is the eggless version with treated flour. So, the key to soft chocolate chip cookies is underbaking them, at a high oven temperature. A little substitution is also in order, ditch regular white sugar for brown sugar, for softer cookies. Some recipes also recommend corn syrup to yield a batch of softer choco chip cookies.