Easy Chocolate Chip Cookies - OwlbBaking.com Cookie Recipes (2024)

FAQs

Is it better to use butter or Crisco for cookies? ›

While shortening can be used as a replacement, it lacks the same depth of flavor and deliciousness that butter provides. So if you're looking for a truly flavorful cookie, we recommend sticking with butter. Plus, butter is also much easier to work with than shortening!

The #1 Reason Why You Should Chill Your Cookie Dough is simple: it vastly improves your cookies in both taste and texture. If you're like most, you don't want to take the time to chill your cookie dough. I totally get it – who wants to wait for cookies!?

Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.

Malted milk powder adds a butterscotchy note, and its milk solids fuel the reaction to make cookies browner and more flavorful than before. For more advanced bakers, you can also brown the butter, depending on the recipe.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

Salt – a dash of salt in the dough and a sprinkle on top helps to enhance the flavors of the other ingredients. Chocolate chips – I like to use LOTS of chocolate chips for the ultimate ooey, gooey cookie. I find that mixing a few different varieties and sizes of chocolate chips gives them incredible taste and texture.

Baking powder is likely your best bet if you are in the mood for a light, fluffy cookie. However, when the craving hits for something chewier and denser, like chocolate chip cookies, reach for that box of baking soda to create your perfect batch.

Why are my cookies so puffy? This usually means that there's too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it's important to not over-flour to start with.

How long should you let cookie dough rest? ›

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Easy to Notice Signs:

Set Centres – Gently touch the centre of a cookie. If it feels set and springs back slightly, it is likely done. Avoid pressing too hard, as this can deflate the cookie. Light Cracking – Look for light cracks on the surface of the cookies.

Cookies. If you've ever had a tray of cookies morph into one huge mess in the oven, it's time to listen up. Cookies made with butter, especially high-sugar recipes, tend to be flatter and crispier than cookies made with shortening.

Cookies made with butter are usually crispier than chewy cookies made with shortening, but the flavor is richer with butter. So a one-to-one butter swap will work great if you need a shortening substitute for cookies. In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter.

Nutrition. Some say butter is not the healthiest choice when cooking, but compared to shortening, it packs way more nutrition value. Harvard Public Health even states that fats are crucial to our health, and butter is more of a natural and heart-healthy ingredient overall.

Cookie fat #1: Room temperature butter

The most common fat called for in chocolate chip cookie recipes is room temperature butter, and for a good reason! It yielded the best results in terms of appearance, texture, and flavor.