How to Make the Perfect Chocolate Chip Cookie

Basic tips from the pros on how to perfect this dessert favorite at home

How to Make the Perfect Chocolate Chip Cookie
Antonis Achilleos

When you’re having a tough day, what can cheer you up better than a warm, freshly baked chocolate chip cookie? It's something about the comforting, nostalgic fragrance of the cookies baking — that buttery-rich scent wafting through the air and stirring up fond memories. (Young or old, who can stop themselves from drooling?)

“Everyone enjoys a cookie the same — kids, grandparents, and adults because they’re simple, but nice,” says Tina Casceli of the famed West Village bakery Milk & Cookies (and recent cookbook author). We visited her shop the other week to find out her secrets for making such delicious cookies (and to sample them for ourselves).

The perfect cookie means something different to each person depending on whether you lean towards the crispy side or the soft, chewy side. We’re not saying one is better than the other; in fact, both are pretty fantastic, it just depends on what you’re in the mood for.

With so many recipes out there and an endless supply of options, it’s hard to just get down to the basics sometimes. To help you make the best cookie you can, we turned to two experts for their tips and advice. Tina shared some basic guidelines as did Ashley Swider, owner of YesUMay Cookies in Charleston, S.C. — maybe some of the best cookies we’ve ever had here at TDM. While we've got chocolate chip cookies on the mind, you can apply their tips to any cookie recipe. 

Read what they have to say and then try out some of their delicious recipes below! Also, try throwing cookies on the grill to get the chocolate a little melty and serve them with vanilla ice cream for a fantastic summer dessert.

 

1. Invest in a Scale

Tina mentions that it’s important to weigh ingredients in baking, and a scale allows you to make a more consistent product, something that is especially important in a bakery. But at home this is also something that can affect the outcome of a cookie recipe. 

 

2. Dark Brown vs. Light Brown Sugar

Swider’s secret to soft and moist cookies? "I typically use dark brown sugar rather than light brown, and for some reason, I’m not going to pretend to be an expert and explain the science, the dark brown gives it an extra bit of density and allows it rise a little more than when you use light brown sugar." If you’ve ever had the chance to try her cookies, then you’d understand what she’s talking about and why you should try it too. 

 

3. The Ingredients

The quality of your ingredients is a very important thing, says Tina. Swider couldn’t agree more: “I think it’s important to use high-quality products and use a good quality chocolate.” She says that for her chocolate chip cookies, she uses about 2 ½ cups of chocolate chips, so though it depends on your preference for cookies, she believes that for one batch that is the perfect amount of chocolate chips.

 

4. Don’t Overmix

At home, Tina explains that a lot of cooks have the tendency to overmix because they think that everything needs to be incorporated when making the batter and dough, but that actually changes the texture of the final cookie. Swider also notes this as being a common problem. So what does she do? She uses a very low mixing speed, and says, “People think that you need to cream the butter, and if you do it so much that the sugar and butter become a spread, then that makes it flat.” She says that it should still be pretty chunky, and you should see a decent amount of butter and sugar. At that point, add the eggs and the vanilla. You'll still see some chunks of butter, and that’s when it will start to get creamier. She says to always do this on a very low mixing speed for 30 seconds.



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4 Comments

tdm-35-icon.png

I agree with the scale. My yeast breads are sooo much better after getting scales (larger one for flour and a smaller one for salt and yeast). BUT how do you convert from dry/wet measures to weights? I've got that worked out for breads but what about cookies?

tdm-35-icon.png

The author doesn't mention what kind of good quality chocolate- gourmet u.s. brands or imported......

tdm-35-icon.png

Also, refrigerate the cookie dough for about 20 minutes before baking. I roll mine in wax paper and cut them size.

Handycook's picture

Taking them out "early" means the "continuation cooking" finishes the 20 minutes. Just because the oven is off or the food is out of the heat, the food continues to cook due to its own temperature.

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