Baking Perfect Chocolate Chip Cookies Recipe + Tutorial

Baking Perfect Chocolate Chip Cookies Recipe + Tutorial

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perfect chocolate chip cookies recipe

I’ve always freely shared my recipes because when it comes to baking, it’s more than just a recipe. Every little thing matters. The temperature of your ingredients, the types of measuring cups you use, the style of baking sheet, cooling methods, etc. It all makes a difference. And especially for chocolate chip cookies which are the finickiest type of cookie.

Previously, I shared some tips for making the perfect chocolate chip cookies but thought a video tutorial of this would help clear up some confusion.

In the video below, you’ll learn baking steps that many recipes leave out including test batches, adjusting temperatures during baking, and why cooling racks are so important. Watch the video all the way through then follow the perfect chocolate chip cookies recipe. Because no recipe can save bad baking.


Baking Perfect Chocolate Chip Cookies

This was originally created on Snapchat; follow me as lintacious


Perfect Chocolate Chip Cookies Recipe

Dry: 4C Flour, 1t baking soda, 1t salt
Wet: 2 Sticks Butter, 2C Sugar, 2T Molasses, 3 Eggs, 1 1/2t Vanilla
Chocolate: 8oz Chopped Semi-Sweet Chocolate

  1. Whisk dry ingredients in small bowl; set aside
  2. Beat sugar, molasses, and butter in a large bowl; then add eggs & vanilla
  3. Add dry mixture until just combined; Stir in chocolate

Follow video directions above for baking: 350 for 8min; 325 for 3min; Cool on pan on wire rack for 3min; Cool on wire rack until firm.

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11 Replies to “Baking Perfect Chocolate Chip Cookies Recipe + Tutorial”

  1. Long time follower of your blog. Your blog is one of the many reasons that makes life in the city livable. Thanks for all the nifty life hacks :)

  2. Awesome tips, Leslie! There are no shortcuts! I have a problem with choc chip cookies; they always spread out too much on the pan and get too thin. Probably because I wasn’t taught to chill the dough!

    1. Yes! Flat cookies are a typical result of the butter being too soft. Chilling the dough really helps to equalize the temperatures of everything. Instead of worrying about the perfect butter or egg temperature, you refrigerate it to make all that even before baking. Also, it’s important to cool the pan between batches otherwise the dough will start to bake on the pan before you get it in the oven.

  3. Glad to have found your blog! Please tell me the type of molasses you use in your chocolate chip cookies. Is it blackstrap UNsulfered molasses? Certain other types of molasses are bitter, if I’m correct. Thank you!

    1. I use Grandma’s original unsulphered molasses! This is what I’ve been able to find at my local grocery store. I haven’t done much research on molasses, that would be interesting. It certainly isn’t sweet but is mainly used in the recipe for moisture anyway.

  4. Hi

    How will you modify this recipe to use brown sugar instead of molasses?

    Also are two cooling racks must? Why do you place the hot pan on the cooling rack ?Can I use something else ?

    I’m planning to use chickpea brine instead of eggs. Any suggestions ? I want a crisp cookie. Thanks for your tips.

    1. This recipe is intended for a moist, soft, chewy cookie not a crunchy one. You might have better luck finding a cookie recipe that is suited to your specific tastes.

      To answer your questions, you would use 1C White and 1C Brown Sugar.

      For a perfectly baked chocolate chip cookie, yes cooling racks are a must. These allow the correct distribution of air flow which helps to cool the cookie evenly. Chocolate Chip cookies still bake on the pan, so setting the whole pan on the rack allows air to flow under the hot pan, reducing the chance of overbaking the cookies. You can use anything that allows air to flow under the pan. A towel will not work.

      Using any substitute for eggs is unpredictable. Good luck!

  5. Namaguri, IIve read ALOT of chocolate chip cookie recipes. If you want a thin crisp ‘CCC then try Martha Stewart’s favorite CCC recipe. You must googlei – “martha stewarts favorite chocolate chip cookie recipe”. That recipe is written by another chef and not martha herself. The recipe produces large thin CCC. Its a great famous recipe. Follow it to the letter. Never fight a recipe or its instructions when baking them. Leslie is correct about using coolinng racks. When taking baked cookies out of the oven, you simply just set the hot baking sheet on a cooling rack. This is beause cookies continue to bake on the hot pan unless you remove them immedeately. So in this case CCC’s need to sit on the pan a few minutes or they will fall apart when taking them offf right awsy. Also, the longer the cookies sit on the hot pan the crispier they will get. So watch them as they cool and use your spatula to gently lift the cookie to peek at the bottom of them, to make sure they arent burning cause that pan is HOT. Do follow the CCC recipe I suggested for you to try. You can buy cooling racks at Walmart cheap. They usually come in a set of two or three. They are in the kitchen supply section of the store where pots and psns are. Just keep looking and you will find them. Good luck.

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