A Perfect Chocolate Chip Cookie

My children think that I make the perfect chocolate chip cookies.  Maybe I do, maybe not but all that matters to me is that I they think I do. I will add that others have often told me the same thing and they often ask me my secret.

They do appear to be nearly all perfectly round. They also are normally perfectly browned, which make them light and fluffy, not flat or crunchy. Here’s a picture of some cookies I baked recently.

I don’t have any big secret or any special ingredients that makes the cookies seem so perfect, but, I do have a few things that I consistently do when I bake them.

First of all, I truly believe that elevation and humidity can play a huge role in how any baking may turn out. It can affect how high your oven temperature should be and potentially how long you may need to bake your goodies. Most importantly for me, I am particular with my ingredients.

I have also found that not all granulated sugars are the same. Some may have a larger grain to them, while some could be a little more fine. Some sugars seem to have more moisture in them than others. Because of these differences, I have had different results with my cookies based on the brand of ingredient I use.

There can be differences in flour as well, as some are self-rising, some are made for lower elevations, and some have some slightly different consistencies.

Since I can’t control the humidity, I do try to be consistent with the brand that I use. When I make what seems to my kids as the perfect chocolate chip cookies, I always use Domino sugar, and Robin Hood flour.

After mixing the ingredients and preparing the dough for baking, I take the careful time to roll each cookie dough into one inch (1”) or slightly smaller size dough balls.  I do not ‘drop by teaspoons’ as some may do.  This will affect the look of the cookie.

Typically when you bake cookies, especially those calling for baking soda as one of the ingredients (much like the recipe I use does), the cookies will puff up through the baking process.  Then toward the last minutes of baking they will tend to flatten out. Therefore, I remove them from the oven in advance of the “flattening” process, just before the cookies is completely baked.

One last little helpful hint that I have for making these seemingly perfect chocolate chip cookies, is that I do not use butter, as some recipes may suggest.  I prefer to use shortening.  I’m also particular about the type of shortening.   I’m not sure if the brand of shortening would make a difference, but this is my preference and one of my consistent ingredients.   Butter can often make the cookies tastes more rich, and creamy, but shortening will make them more light and fluffy.

 

 

 

Below is the recipe that I use:

1 Cup of Crisco Shortening

¾ Cups of Domino Granulated Sugar

¾ Cups of Domino Brown Sugar

2 eggs

1 teaspoon of baking soda

1 teaspoon salt

1 teaspoon vanilla

Cream these items together and then add:

2 ¼ Cups of Robin Hood Flour

After it is blended well, fold in semi-sweet chocolate chips by hand.

Roll the dough in 1” balls and place on an ungreased cookie sheet

Bake at 350 degrees for approximately 10-12 minutes or until lightly browned, but not yet flattened. Remove from the oven, let sit on the tray for about 30 seconds before removing to a paper towel to cool. Store in a container that will seal tight, so that the moisture stays with the cookie and doesn’t dry out.

Tip: Do not leave on the cookie tray, too long because the cookies will continue to bake on the heated cookie tray.

For more helpful kitchen ideas, visit www.JLMarkerKitchens.com

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