There’s no cookie more universally loved than the chocolate chip cookie, so we all owe it to ourselves to bake the best darn chocolate chip cookies we can possibly make ― for us, for our friends and family, and for the dignity of the chocolate chip cookie itself.
We’re here with help. We reached out to some of our favorite bakers and got some invaluable tips on how to make the best possible chocolate chip cookies.
If you’re making chocolate chip cookies, you’d better use good chocolate.
Let’s be honest, we’re all in it for the chocolate so it makes sense that the chocolate is something you’d want to eat on its own.
“Basically, if you want good chocolate chip cookies, you need to put a good chocolate in it,” Jacques Torres, creator of one of the best chocolate chip cookie recipes told HuffPost. “I don’t like to bake with baking chocolate because most don’t have enough cocoa butter. And if you bake with those, the pieces of chocolate don’t even melt in the oven.”
“Chocolate doesn’t melt if it doesn’t have enough cocoa butter. And if it doesn’t melt in the oven, it’s not going to melt in your mouth.” That is a very good point, because we all want cookies that melt in our mouths.
Cut your own “chips.”
The debate on whether to use chips vs. chunks is a heated one, but according to some of the best bakers in the baking world, cutting your own chocolate is the only way to go.
“For me, one of the most important parts of a chocolate chip cookie is the chip,” Dorie Greenspan, renowned cookbook author (most recently Dorie’s Cookies) told HuffPost. “I think it’s often taken for granted, when in fact, it can add deep flavor and a new texture to the cookie, taking it from a good snack to a sweet you pay attention to.”
“I like to chop my own chips ― which sounds tedious, but isn’t. I choose a favorite chocolate and, using a long serrated knife or a chef’s knife, cut the chocolate into morsel-size bits. I never try to be precise because one of the pleasures of hand-chopped chips is how they vary in size, making each bite of the cookie different from the last or the next. And, because good chocolate melts and chips are formulated to keep their shape, you get a more interesting texture and look when you use chocolate. I like to incorporate the ‘dust’ that accumulates when you chop the chocolate ― it gives the dough a tweedy look and more chocolate flavor.”
Push it to the limit.