Classic Chocolate Chip Cookies

I’m not sure if you know this or not, but I have a baked goods business, Krysten’s Custom Craves where I make cookies, brownies and blondies.  I’ve been asked by a few of my fans to share a cookie recipe. Sooo… I’ve finally decided to let you all in a portion of my secret cookie recipe. The Classic Chocolate Chip Cookie recipe!!! 🍪🍪😱🤯👀

A chocolate chip cookie recipe is such a classic recipe everyone should know how to make well.  In my opinion everyone should have a good chocolate chip recipe in their arsenal, and this is for sure a good one.  

Before I get into the cookie making process I’ll tell you that cookies are categorized into 6 different types; Drop Cookies, Molded Cookies, Rolled Cookies, Pressed Cookies, Refrigerator Cookies, and Bar Cookies. Chocolate Chip Cookies are categorized as drop cookies.  

Like the name suggests, you make drop cookies by dropping the dough from a spoon or a cookie scoop onto a prepared pan.

The method to making drop cookies are creaming the butter and sugar, adding the eggs, mixing in the dry ingredients, and mixing in the mix-ins.

When baking cookies, it is best to start with softened butter. If you don’t soften the butter before hand, you can just put the butter in the mixer and beat on high speed until the butter softens, and smooths out before you add the sugar to cream the butter and sugar.  So.. What is Creaming The Butter and Sugar Anyway? Creaming is pretty much making the butter and sugar one. When creaming you are looking for the butter to get fluffy in texture and it will turn a  very pale yellow. Once you’ve creamed the butter and the sugar, you want to add the eggs. In my recipe I like to use a whole egg and an egg yolk. I add the egg yolk for extra richness and an extra yolk also adds moisture. When mixing the dough, make sure the eggs are completely incorporated before adding the dry ingredients. When measuring flour you want to level off the measuring cup.  Baking is a very exact science.  You don’t want to have more flour than the recipe calls for.  Once you add the dry ingredients, you should mix the mix-ins (In this case chocolate chips) by hand so that you don’t over mix the dough. 

When baking cookies I use parchment paper as opposed to aluminum foil.  Essentially aluminum foil, as the name suggests is very thin aluminum. Aluminum isn’t nonstick. Therefore when baking cookies, your cookies may stick to the foil. Parchment paper on the other hand is naturally nonstick. When baking cookies, your cookies will not stick to parchment paper.  While wax paper is also naturally nonstick, wax paper has a thin layer of wax on each side. At a high temperature the wax will melt.  Not only will you have wax on your food, but you may also cause a fire.  Just make sure when baking you’re actually using parchment paper. 

I can’t tell you how many times someone thought they were using parchment paper but was actually using wax paper or how many times people think parchment paper and wax paper are the same thing, they are not.

So to recap and wrap things up, the chocolate cookies I am going to share with you are “Drop Cookies”, creaming is the process of mixing butter and sugar until a fluffy texture with a pale yellow look before mixing in all other ingredients. Finally I recommend “Dropping” the cookie dough on a cookie sheet pan using lined with parchment paper instead of aluminum foil. In about 13-14 minutes Wah La, deliciously soft, moist and rich in flavor chocolate cookies are made! 

Classic Chocolate Chip Cookies 

Makes about 40 cookies

 Ingredients

1-1/2 cups flour
2 cups cake flour
2 tsp baking powder
3 sticks butter softened
1 tsp salt
1-1/2 cups packed brown sugar
1 cup granulated sugar
2 eggs
2 egg yolks
1 tbsp vanilla
2 cups chocolate chips  

Directions 

  1. Preheat oven to 350 degrees.  
  2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined.  
  3. Beat in eggs, egg yolks and vanilla extract until fluffy.  
  4. Mix in dry ingredients (cake flour, all purpose flour, baking powder and salt) until well combined.  
  5. Add 2 cups of chocolate chips.  
  6. Line a baking sheet with parchment paper.  
  7. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough onto prepared pan.  Space balls of cookie dough evenly on baking sheet.  
  8. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

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