"I replaced the room temperature butter with melted and cooled butter. Instead of creaming the butter and sugar with an electric mixer, I simply stirred the butter and sugars together then let sit for 5 minutes, until the sugar was better absorbed by the butter. This produced flatter cookies that had a shiny, crackled top reminiscent of brownies. They were also more crisp at the edges." ...»
"Finally, the Extra-Crispy Chocolate Chip Cookies resulted from baking the classic recipe at 300 degrees F for 24 to 28 minutes. The flat, crunchy cookie had the most pronounced toffee flavor of the lot." ...»
"- Use a lower proportion of liquid in the dough.
- Use a higher amount of granulated sugar to brown sugar. Increase the fat content. We’ll use an increased amount of cold butter here. This will help reduce the liquid in the dough.
- Bake at a higher temperature. This causes evaporation of the moisture that is in the cookie." ...»
"In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.
Bake for 9 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely." ...»
"Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips." ...»
"- Heat oven to 375ºF.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack." ...»
"- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned." ...»
"The first, the Cakey Chocolate Chip Cookies, resulted from our sugar experiment. They contain 1 1/2 cups of dark brown sugar (in lieu of standard light brown sugar) and no granulated sugar. After baking for 12 to 15 minutes at 375 degrees F, the cookies are incredibly tender." ...»
"For those who prefer a combination of cakey and crunchy, try these Crispy-Cakey Chocolate Chip cookies –– we modified the classic recipe by baking it at 425 degrees F for 8 to 10 minutes. The golden, crunchy outside gives way to a tender center." ...»
"- Lower the sugar content of the dough. This is done by replace some of the sugar by honey, molasses, or corn syrup. These sugar are hygroscopic (that’s just a fancy word that means they absorb moisture from the air).
- Use cake flour. The lower protein content helps produce a fine, soft, even crumb. This is because less gluten forms when you mix it into a dough. Also, the corn starch in cake flour helps achieve soft puffiness too.
- Under bake the cookies and bake at a lower temperature." ...»
"I used the control recipe but chilled it in the fridge for about 24 hours before shaping and baking. This produced cookies that were slightly thicker, chewier, darker, and with a better depth of butterscotch flavor. If you have time, try chilling your next cookie dough for at least 24 hours, or up to 48 hours." ...»
"For some, slightly chewy is not enough. These Super-Chewy Chocolate Chip Cookies were achieved when we subbed out all-purpose flour for cake flour, as described earlier. This panel favorite was tender and very chewy, but with nicely caramelized edges." ...»
"- Use a higher amount of brown sugar than white sugar. The added moisture from the brown sugar helps keep cookies chewy in the center.
- Use more liquids and lower fat content. We achieve this by cutting back on butter and by melting it.
- Chilling the dough for an extended period of time. This allows flavors to develop and prevents spreading.
- Strong flour or gluten development. There are recipes out there that suggest to use bread flour because of its high gluten content (the New York Times Best Cookie Recipe). Other recipes suggest sifting the dry ingredients. This helps incorporate air into the batter. I whisked. It’s easier." ...»
"- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks." ...»