One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Chocolate Chip Cookie Recipe Troubleshootingįrom our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level. Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count. Right? Maybe.īut there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk. We’re always trying to eat a little better around here. There is nothing sensible about this beautiful sugar and butter perfection. You might need to start looking for another blog if you need your cookies to be sensible. I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.Īnd by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS* I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. So where were we? I think we were about to count the number of cookies I’ve eaten as I’ve refined this recipe, which (censored). What Makes These Chocolate Chip Cookies The Best

Fromscratch chocolate chip cookies