My family had a pot-luck Christmas dinner this year, and one of the things I volunteered to bring was chocolate chips cookies. I had never successfully made cookies from scratch before, but I felt up to the challenge. Chocolate chip cookies are hands down one of my favorite desserts. I used a recipe that I found titled Thick, Soft, and Chewy Chocolate Chip Cookies — and OMG they definitely were!
I pretty much followed this recipe to the tee, but there is one major thing you need to do before popping your cookies in the oven, and that is REFRIGERATE YOUR DOUGH FIRST. I’m not sure why this step is overlooked, but please make sure you do this.
Chilling the dough helps develop flavor and texture. This particular batch had been chilling in my fridge for a few days. If you don’t have that kind of time, or you are just extra anxious to bake your cookies, than I recommend that you chill your cookie dough for at least one hour.
Another reason to chill your dough is to make it easier to shape your cookies when putting them on your baking sheet. I’ve found that it is always the smallest steps that we miss that can make a huge difference in how things turn out.
To get that perfect shape I used a round 1 tbs measuring spoon. Some people also use ice cream scoops. If you’re really snazzy you may want to purchase an actual cookie scoop.
UPDATE: I’ve found that this recipe tastes best for me when the dough is refrigerated for at least 48 hours.
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup real butter, at room temperature
- ½ cup shortening
- 1½ cups firmly packed brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 (12 oz) packages semi-sweet chocolate chips (I prefer to use half a bag or 6 oz)
- 1 cup chopped nuts (optional)
- Mix flour, baking soda, and salt in a small bowl.
- In a separate bowl, beat butter and shortening until creamy.
- Add sugar and vanilla and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture, and beat slowly to incorporate, then beat to blend well.
- Stir in chocolate chips and nuts.
- REFRIGERATE DOUGH FOR AT LEAST ONE HOUR
- Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
- Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 11 minutes.
- If using 2 pans in 1 oven, switch positions at half-time.
- Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
- Serve warm or cool.
What has been your experience with chilled and un-chilled cookie dough?