Write me a chocolate chip cookie recipe

• The webpage provides tips on baking chocolate chip cookies that are soft and chewy on the inside, but crispy on the edges.
• Two different recipes are discussed along with the results of using them.
• Recipe 1 used a mix of cake flour and all-purpose flour with room temperature butter. The dough was not chilled, resulting in cookies that were too flat and not crispy enough.
• Recipe 2 used all-purpose flour with room temperature butter. The dough was chilled overnight, resulting in much better cookies. The dough was a bit too hard when first taken out of the fridge and had to be allowed to warm up before baking. The user also had to keep the dough in the fridge while one batch was baking to keep it from becoming too runny.
• The recipes are not fully provided, but the ingredients are listed.
• For Recipe 1: cake flour, all-purpose flour, baking soda, baking powder, salt, unsalted butter, brown sugar, white sugar, 1 egg, vanilla extract, dark chocolate 70%, and chocolate chips.
• For Recipe 2: unsalted butter (cold), white sugar, brown sugar, 1 cold egg, vanilla extract, all-purpose flour, baking soda, baking powder, salt, and chopped dark chocolate 54%.
• Some helpful suggestions from commenters are to pre-scoop the dough into balls before chilling it, which will make the process easier, to chill the dough for at least 24 hours, to use a thermometer to check the oven temperature, and to wrap the pre-scooped dough in plastic wrap and chill it in the fridge, which makes the dough easier to work with and eliminates the need to scoop it after chilling.
• One commenter suggested freezing the dough in a log and cutting slices off.
• Another recommended giving the dough time to slightly soften before pre-scooping, then chilling it again before baking. This allows the dough to age and allows the gluten to develop.
• For those looking for visually appealing cookies, one suggestion was to add extra chocolate chips to the top of the cookie ball and encasing it in the dough, resulting in the chips being slightly visible on the surface of the baked cookies.
• Other helpful tips include checking the baking time and oven temperature using a thermometer, as many ovens run hotter or cooler than the set temperature.
• Finally, one commenter requested the recipe for the second recipe provided in the post, to which another commenter provided a link to a YouTube video where the recipe can be found.

• The webpage is a post on Reddit’s r/Baking subreddit from 1 year, 6 months ago, titled “Give me your best cookie baking tips,” and has 10 points.
• A user suggests adding a teaspoon of cornflour for every 1/2 stick of butter in cookie dough for soft cookies. They also suggest flatting the dough out before chilling it to get an even spread.
• Another user suggests substituting 1/4 of the butter with cream cheese for extra awesomeness.
• One user suggests leaving the cookie dough in the fridge for a day or two.
• Another user suggests adding salt to enhance other flavors and browning the butter and chilling the dough for classic cookies.
• A user advises using sweetened, shredded coconut in sugar cookies for a nice chew and sweetness.
• One user mentions adding shredded coconut to their cookies, while another user suggests adding dried sour cherries and lemon zest with a sugar glaze made of lime juice and candied lemon peel for tasty, crispy cookies.
• A user suggests adding thick chocolate chunks, nutmeg, cinnamon, and extra vanilla to normal cookie dough or filling the dough with two vanilla bean pod fillings and baking it in cupcake pans. Another user recommends adding orange zest to chocolate chip cookies.
• Several users acknowledge their fear of browning butter and the possibility of burning it.
• One user points out the importance of always using unsalted butter.
• A user mentions using cake flour instead of all-purpose flour for a more delicate texture.
• Some users suggest using softened butter instead of melted or cold butter for better results.
• One user suggests using 1 tablespoon of apple cider vinegar for buttermilk flavor.
• A user suggests using cold eggs and melting them in the microwave for a fluffier texture.
• Some users recommend using baking powder instead of baking soda for a cake-like texture.
• One user suggests using brown sugar for a chewy texture and adding an extra egg yolk for richness.
• Another user suggests using bread flour for a chewy texture.
• A user points out that over-beating the dough will result in tough cookies.
• Some users recommend using parchment paper or a silicone baking mat to prevent sticking.
• One user suggests freezing cookie dough for later use.
• Another user recommends adding a dash of instant coffee to chocolate chip cookies for a richer flavor.
• Some users suggest experimenting with different types of chocolate chips or adding nuts or other ingredients to the dough.
• One user suggests adding a pinch of fresh ground black pepper

• A user suggested using a recipe from Serious Eats to make perfect chocolate chip cookies.
• Another user suggested using a guide from Handle the Heat for troubleshooting cookies.
• Creaming the butter and sugar until it is fluffy and changes color is recommended.
• Extra steps to keep the recipe consistent: don’t let the kitchen get too warm, keep flour storage in mind, and measure carefully.
• Users recommend not overmixing while adding flour to the recipe, and using small scoops of dough for consistent sizing.
• Tips for properly weighing flour: weigh it or spoon it into the measuring cup and level it off, being careful not to scoop it and pack it in.
• A good tip is to add a slice of bread in the container used to store the cookies to ensure they stay soft and moist.
• It is essential to ensure that the oven is set precisely to the correct temperature, and users recommended getting a good oven thermometer.
• The butter used for the recipe should be placed out to warm to room temperature, but not be allowed to melt.
• Some users suggested mixing the ideal butter and shortening recipe for the perfect cookie texture.
• 100% butter makes thinner, crispier cookies while 100% shortening makes fluffier cookies.
• Real vanilla should be used instead of an imitation product, and fresh baking soda is crucial to success.
• The recipe can always be adjusted to match individual preferences, including adjusting chips, texture, and temperature of the dough.
• There are some recipe modifications available for those with specific nutritional needs, like swapping flour for almond, cashew, or sunflower seed flour.
• Some users suggested making oatmeal chocolate chip cookies, which can be a delicious and healthy alternative to traditional chocolate chip cookies.

Not used in article

• Tips to make perfect homemade cookies
  • Preheat the oven
  • Don’t grease baking pans to avoid cookies spreading out too much
  • Use light colored baking pans to avoid burning cookies
  • Measure flour by weight instead of volume
    • 130 grams instead of a cup
  • Allow butter to soften on the counter for 15 minutes
    • Too cold butter won’t cream appropriately
    • Too soft butter will produce a heavy greasy dough
  • Use European butter or butter with higher fat content
  • Avoid spreadable whipped butter as it has high water content
  • Dust the kitchen surface with powdered sugar or cocoa powder instead of flour to minimize cookie toughness
  • Don’t rotate pans during baking - it lets the heat out of the oven
  • Don’t allow hot cookies to cool down on the pan - transfer them to a cooling rack with a minimum of 1/2 inch clearance underneath to ensure proper airflow.
• Common mistakes to avoid while making cookies
  • Overbeating the butter, eggs, and sugar mixture can cause cookies to become too puffy, raise, and deflate
  • Mismeasuring ingredients can yield unpleasant cookie textures
  • Substituting ingredients such as oil instead of butter or granulated sugar instead of brown sugar can cause cookie texture problems
  • Forgetting to chill the dough can cause cookies to spread too much
  • Placing the cookie dough on hot baking pans instead of room temperature pans can cause cookies to spread thin and become crisp
  • Using incorrect cookie sheet sizes may cause cookies to burn
  • Baking cookies on racks situated too close to the oven floor may cause them to burn on the bottom
• How to convert a cookie recipe
  • Cookies can be doubled, tripled, or quadrupled
  • Keep all ingredients in precise proportion
• How to freeze cookie dough
  • Most cookie doughs can be frozen without adverse effects
  • Scoop dough onto a baking sheet and freeze
  • Transfer frozen dough to an airtight container
• How to store baked cookies
  • Store in an airtight container
  • Cookies can last for up to one week when stored properly
• Technique tips
  • Underbake to ensure chewy centers
  • Use a cookie scoop or a spoon controlled amounts of dough per cookie
  • Press a few extra chocolate chips into the cookie dough balls before baking
  • Use kosher salt in place

• New to baking? Start with an easy cookie recipe before trying complex confections.
• Use a digital scale and measure ingredients precisely.
• Room temperature ingredients are best for creaming to incorporate more air into the dough that helps cookies rise.
• Cream room-temperature butter and sugar until completely smooth.
• Do not overmix the dough as overmixing can toughen the cookie dough.
• Before baking, test the temperature of the oven with an oven thermometer to see if it’s accurate.
• Place cookies 1-2 inches apart on baking sheets to help them bake and brown evenly.
• When using a single baking sheet, put it on the middle rack.
• If using more than one baking sheet, rotate pans halfway through the baking time.
• Let cookies cool for 1-2 minutes on the baking sheet before transferring them to a rack.
• It is called carryover cooking which helps cookies to bake further and firm up on the hot pan.
• Do not rinse baking sheets in cold water as it can cause them to warp.
• Cover the workspace with waxed paper before decorating cookies to make for easy cleanup.
• Store cookies between layers of waxed paper in an airtight container.
• Keep chewy and crisp cookies in separate containers, as the moisture from chewy cookies will soften the crisp ones.
• Do not store cookies with decorations.
• Cookies can keep in the freezer for up to three months.
• Use room temperature ingredients unless otherwise noted.
• Forgetting to pull out the butter ahead of time could lead to dense, flat cookies.
• Turn to quick methods to soften butter if butter is not at room temperature.
• Mix the dough until just combined.
• Chill the dough if required by the recipe.
• Preheat the oven before baking cookies.
• Swap the location of the pans in the oven and rotate 180 degrees for an even double-batch bake.
• Practicing is the secret to perfect cookies.

• Jesse from BuzzFeed’s food team provides 12 tips for baking perfect cookies at home
• Tip 1: If the recipe calls for softened butter, ensure that it is at room temperature, but not too soft.
• Tip 2: Use the right size eggs for the recipe and bring them to room temperature.
• Tip 3: Don’t be afraid to season the cookie dough with salt.
• Tip 4: Use parchment paper or silicon baking mats to prevent the cookies from sticking to the sheet tray.
• Tip 5: Upgrade from chocolate chips to either chopped chocolate or special chocolate baking discs.
• Tip 6: If the cookies spread too much while baking, put them in the freezer or fridge for 15 minutes.
• Tip 7: Bang the sheet trays against the counter while baking if the cookies don’t spread enough for a wavy texture.
• Tip 8: Experiment with different types of flour for various cookie textures.
• Tip 9: Set the oven timer for five minutes earlier than the recipe state
• Tip 10: If the cookies stick to the sheet tray, put them back in the oven for 30 seconds and try prying them off with a fish spatula.
• Tip 11: Try ripening the cookie dough in the fridge or 24 hours before baking.
• Tip 12: Let the sheet tray cool down completely before baking another batch.
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• The webpage URL is https://www.reddit.com/r/recipes/comments/ai31j4/joshua_weissmans_ideal_chocolate_chip_cookie/
• The recipe is called “Joshua Weissman’s Ideal Chocolate Chip Cookie”
• The author of the post baked the cookies and found the recipe to be one of their favorites.
• Joshua Weissman is a content creator who is recommended by the author of the post.
• The video for the recipe is linked in the post.
• A picture of the cookies that the author baked is linked in the post.
• The ingredients for the recipe include:
  • 1/2 cup (112g) white sugar
  • 3/4 cup plus 2 tablespoons (200g) packed brown sugar
  • 1/2 cup (112g) unsalted butter, melted
  • 1/2 tsp (3g) kosher salt
  • 1 whole egg
  • 1 egg yolk
  • 2 tsp (6g) vanilla extract
  • 1 1/2 cups (200g) all-purpose flour
  • 1/2 tsp (4g) baking soda
  • 7 oz (198g) dark chocolate (60-70% cacao)
• The recipe does not use chocolate chips.
• One user suggests using less vanilla extract to avoid overpowering the flavor.
• Another user recommends browning the butter instead of melting it to decrease the moisture.
• Adding an extra egg yolk is recommended for double batches of the recipe.
• Some users replace some of the dark chocolate with semi-sweet and milk chocolate to suit their audience.
• One user adds 1/2 cup of sourdough starter discard for extra moisture and background flavor.
• A comment mentions that browning or melting the butter affects the chewiness of the cookie.
• One user asks if the recipe calls for browned butter.
• The comments express overall satisfaction with the recipe.

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Tips and tricks for baking the perfect chocolate chip cookie

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Step-by-step recipe for making chocolate chip cookies