Chocolate Chip Cookies (Classic Version) - Joyofbaking.com

Summary

Stephanie Jaworski from JoyBaking.com walks viewers through the process of making chocolate chip cookies without needing to chill the batter. She shares a clever tip of slightly microwaving cold butter to speed up the process, perfect for when you're in a hurry. The recipe includes mixing butter, sugars, vanilla, eggs, flour, baking soda, and chocolate chips. She also uses an ice cream scoop for uniform cookies that don't spread too much during baking. Jaworski provides variations in baking times for different cookie textures and tips for storing them after baking.

Takeaways

• 🍪 Preheat the oven to 375°F (190°C) and prepare two baking sheets with parchment paper or non-stick spray.
• 🧈 Use 1 cup (226 grams) of unsalted butter for the recipe, and it can be slightly microwaved if cold.
• 🍬 Add 3/4 cup (150 grams) of granulated sugar and 3/4 cup (160 grams) of light brown sugar to the butter.
• 🍫 Use 1.5 teaspoons of pure vanilla extract for better flavor.
• 🥚 Mix in two large eggs, one at a time, until well incorporated.
• 🍞 In a separate bowl, whisk 2 1/4 cups (295 grams) of all-purpose flour with 1 teaspoon of baking soda and 1/2 teaspoon of salt.
• 🍫 Mix in 1-2 cups of chocolate chips (semi-sweet or bittersweet) depending on preference, and optionally add chopped nuts.
• 🍦 Use an ice cream scoop to portion out the cookie dough to prevent spreading and ensure uniform size.
• ⏲️ Bake the cookies for 10-12 minutes depending on your oven and desired doneness.
• 🥶 Cookies can be stored at room temperature for several days after cooling on a wire rack.

Q & A

What temperature should the oven be preheated to for making chocolate chip cookies?

The oven should be preheated to 375 degrees Fahrenheit, which is 190 degrees Celsius.

What are the two options for preparing the baking sheets?

The baking sheets can either be lined with parchment paper or greased with butter or non-stick vegetable spray.

Why does the presenter use cold butter for making chocolate chip cookies?

The presenter uses cold butter to avoid chilling the batter, allowing the cookies to be baked immediately. She softens the butter slightly by microwaving it for 10-15 seconds.

What types of sugar are used in the recipe and in what quantities?

The recipe uses three-quarters of a cup (150 grams) of granulated white sugar and three-quarters of a cup (160 grams) of light brown sugar.

Why should pure vanilla extract be used instead of imitation?

Pure vanilla extract is recommended because it provides a better flavor compared to imitation vanilla.

How should the flour and baking soda be combined before adding to the batter?

The flour (2 1/4 cups or 295 grams) and baking soda (1 teaspoon) should be whisked together in a separate bowl to ensure the baking soda is evenly distributed and to avoid bitter clumps in the batter.

What types of chocolate chips can be used, and how much should be added?

You can use semi-sweet or bittersweet chocolate chips, and the amount can range from 1 cup to 2 cups, depending on how chocolatey you want the cookies to be.

Why does the presenter recommend using an ice cream scoop to portion the cookie dough?

Using an ice cream scoop helps compact the batter, prevents the cookies from spreading too much during baking, and ensures all cookies are uniform in size.

What is the suggested baking time for chocolate chip cookies?

The cookies should bake for about 10 to 12 minutes, depending on your oven and personal preference for cookie texture (soft or crisp).

How should the cookies be cooled after baking?

The cookies should cool in the pan for a few minutes before being transferred to a wire rack to finish cooling.