5 tips for the perfect chocolate chip cookie!

You ever get a craving for that perfect crispy soft melts chocolate chip cookie? Then you grab all your ingredients and bake away, then somehow they are too dark, too crispy, or just not that ooey gooey you’re looking for!? Here are my top 5 tips for chocolate chip cookies!

• Butter, Butter Butter!!! I know sometimes it’s so much easier to grab some margarine (more cost effective too) but if you feel the difference between margarine and butter after sitting on a counter, butter becomes soft and margarine is more firm and stays in its stick like state! So that means when you use margarine instead of butter your cookies will be more firm!

• Chocolate chips and chunks matter! I prefer chinks over chips for that extra chocolate bite! (I’m hello! More chocolate? Yes please!) Quality matters! Make sure you’re not picking up imitation chocolate (yes, it’s a thing!) I prefer and suggest going with a semi sweet chip or chunk for your cookie!

• Mixing! You can over mix the batter! Don’t do that!! Always cream your room temp butter sugar and eggs then add your flour and mix until its just mixed with no flour chunks visible! If you over mix your batter the gluten in the flour will start developing (think bread) and make your cookie tough!

• Refrigeration. Always refrigerate your batter before baking! It firms up the butter reducing the spread of your cookie while baking, thus giving it more of a chewy texture!

• Baking time, all ovens bake different! Get to know your oven and the stability of the temperature. Always check your cookies a few minutes before they are supposed to be done, if the edges are golden brown and the middle is soft but not wet, pull them out! Most bakes have a carry over cook and cookies are no different! While they are cooling before you move them to a baking rack to cool, they are actually still cooking!

These are my 5 must have tips for the most enjoyable chocolate chip cookie you can enjoy with a glass of milk!