How to make perfect chocolate chip cookies tailored to you?
To make sure you measure your flour correctly you want to do the following:
- Fluff up your flour first. – Flour can get packed down into the container, which can cause you to overmeasure. ...
- Spoon into your dry measuring cup. – Once my flour has been fluffed up a bit, I then take a spoon and spoon the flour into my cup. ...
- Do not tap the sides of the cup. ...
- Level off with a flat edge. ...
What is the best way to make chocolate chips?
- Fill the bottom pot of your double boiler with water. Bring the water to a boil and then turn off the heat.
- Set the stainless steel bowl of chocolate on top of the pot. The residual heat will slowly and gently melt the chocolate.
- Stir often and be patient. ...
- If the chocolate does not melt completely, gently heat the pot of water again. ...
What are some easy chocolate chip cookie recipes?
Instructions
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds. ...
- In a large bowl, mix butter with the sugars until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. ...
- Mix dough until just combined. ...
- Stir in chocolate chips.
What are the best chocolate chips?
- Best Overall Small Chips: Michel Cluizel La Laguna Guatemala 70% Mini Grammes
- Best Overall Large Chips: Valrhona Caraibe 66% Chocolate Feves
- Best Value: Guittard Akoma Extra Semisweet Chips
- Best Organic Chips: Beyond Good 70% Pure Dark Chocolate Melts
- Best Small-Batch Chips: Dandelion Kokoa Kamili 70% Large Chips
See more
Advertisement
We've finally made it to the holy grail of chocolate chip cookies: the chocolate. There's a common misconception that chocolate plays a rather straightforward role in cookies. Sure, they offer a certain amount of sweetness, along with that telltale mouthfeel that you've come to expect when you bite into a melty pool of chocolate.
BuzzFeed's Best Chocolate Chip Cookie Guide
If you want to dive deeper into the world of baking, we put together a personal cookie-baking course that'll teach you everything you need to know about baking seriously impressive cookies. It includes step-by-step guides, tips, behind-the-scenes photos, and highlights from our entire exhaustive journey.
Advertisement
The Science / What We're Expecting: Much of the characteristics of semisweet chocolate chips apply to its sweeter, more indulgent counterpart as well. Serving the dual function of fat and texture contribution, the benefit of the "chip" remains its shape.
Advertisement
The Science / What We're Expecting: There's a running debate as to whether chocolate chunk cookies are different than chocolate chip cookies. There's also a running debate as to which one is better. We haven't had any definitive answers yet, but we'll be sure to keep you posted. (Don't hold your breath, though.
Advertisement
There are many benefits — maybe — to using chopped chocolate. For starters, they make for perfectly gooey cookies. Why, you might ask? Because a rough chop is going to result in larger chunks juxtaposed against micro-fragments and tiny shards that envelop your whole cookie.
Advertisement
This variant is going to bring together the best of chopped chocolate with a sweeter, smoother blend. However, by going the chopped route, you're eliminating the waxy finish that might steer you away from uniform chips.
The Biggest Takeaways
What We Learned: As it turns out, chocolate is a key component of not only a cookie's flavor, but its texture and appearance as well. Chopped chocolate made the cookies denser and more fudge-like — and using a chocolate with a higher cocoa percentage helped balance the sweetness.
Ever wondered why recipes call for different types of chocolate? We break it down so you'll know which type of chocolate bar, chip or block to buy
Ever wondered why recipes call for different types of chocolate? We break it down so you'll know which type of chocolate bar, chip or block to buy.
Solid Baking Chocolate
Many recipes call for a bar or squares of baking chocolate. These bars are usually melted down and added to a batter, like with this bittersweet chocolate cheesecake or chocolate chess pie. Not all these baking bars are the same, though. Here’s what the differences are between the major players. Learn how to temper chocolate the right way.
Cocoa Powder
Another way to add chocolate to a recipe is with cocoa powder. This powder is dried pulverized cocoa solids. It’s not particularly sweet, but it brings the chocolate flavor.
Chocolate Bars vs. Chocolate Chips
With the exception of unsweetened chocolate, all of the solid chocolates are available in both bar and chip form. While the names may be the same, there are slight differences. To help keep their shape, chips have less cocoa butter and contain added stabilizers.
Popular Videos
As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands. Prior to this position, James worked in the kitchen of Williams-Sonoma and Southern Living.
The Big Winners
Best Supermarket Brand: Trader Joe's. Not too sweet, with a touch of toffee flavor and just a hint of bitterness, we found Trader Joe's to be a great alternative to the more expensive Callebaut.
Scharffen Berger: The Best Fancypants Chip
This was the clear favorite among most tasters. Its “ultra-smooth” texture, “brick-shaped chunks,” and complex flavor were much loved. Its fruity bitterness, however, bordered on bittersweet and tasted “very mature,” so maybe not the best brand to use for a bunch of cookie-loving kids. It also comes with a very grown-up price tag.
Barry Callebaut: Also Pricey, But Worth It
Sweeter and creamier than Scharffen Berger, this was considered a “homey” classic chip. It was also very smooth and had a “buttery richness that lingered” in the mouth. If Scharffen Berger is for grown-ups, then Callebaut is for the kid in us.
Sunspire: The Organic Brand
Tasters generally thought this chip tasted OK in the cookie, but “needed more chocolate flavor." When the chip was eaten by itself, a couple tasters commented on an “odd, nutty” aftertaste and a “strange oiliness.”
Whole Foods: Chalky, Bland, but the Cheapest
Another one of the sweeter chips we tasted, this one was considered “mild,” “bland,” and having “not much flavor.” The most notable thing about this chip was its “chalky,” “grainy” texture when eaten on its own. It was the least expensive of the bunch, but for an extra 30 cents, you’d get a much better chip at Trader Joe’s.
Nestle Toll House: Food Scientists Hard at Work
Tasters noted “a lot going on here.” This was a very sweet chip with spicy notes that clearly put off most tasters. Some found the hints of “cinnamon,” “nutmeg,” and “pepper,” to be “artificial” and “gross.” One taster said the strong “aroma belies the [bland] flavor” and another couldn’t get past the “glowing brown” color.
It's hard to resist a chocolate chip cookie. Whether you like them soft or crisp, here are the different types of chocolate chip cookies you'll want to eat right out of the oven
It's hard to resist a chocolate chip cookie. Whether you like them soft or crisp, here are the different types of chocolate chip cookies you'll want to eat right out of the oven.
Air-Fryer Chocolate Chip Oatmeal Cookies
I am crazy about chocolate chips, and this chewy cookie has enough to satisfy me. My husband and kids love these cookies. This big batch is perfect for our family. —Diane Neth, Menno, South Dakota
Cinnamon White & Dark Chocolate Chip Cookies
I wanted to put a spin on the traditional chocolate chip cookie, and who doesn't love cinnamon? Depending on what you use to drop your cookies, the serving quantity may change. —Cassie Colosimo, Reading, Pennsylvania
Chocolate Pecan Skillet Cookie
Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M’s or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. — James Schend, Taste of Home Deputy Culinary Editor
Chocolate Monster Cookies
My four grandsons started attending “Grandma’s cooking school” when they were as young as 4. These easy monster cookies are a favorite of the youngest. He has fun making them and is always delighted with the results, as is the rest of the family. —Helen Hilbert, Liverpool, New York
Coconut Chocolate Chip Cookies
Here’s a new type of chocolate chip cookie. They’re great for coconut lovers, textured by the coconut and flavored by the extract…a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. —Laura Bankard, Manchester, Maryland
Chocolate Malted Cookies
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, and chocolate chips and chunks, these are the best cookies I’ve ever tasted…and with six kids, I’ve made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan
How We Tested
We followed the classic Nestle Tollhouse chocolate chip cookie recipe and divided the raw dough into four equal parts, stirring three ounces of each type of chocolate into each one. We portioned, baked and cooled each batch the same. We used semi-sweet morsels, chunks and chopped chocolate.
The Winners (and Runners-Up)
After much debate, we agreed that chopped chocolate was the winner. It was gooey in the warm cookies and melted in our mouths in both cooled cookies. However, if the facets had been semi-sweet and the flavor profile a little more kid-friendly, there may have been a tie (or potentially a different winner!).
