I posted my last best chocolate chip recipe way back in 2014. The pics do look good and I used the same basic measurements but I’ve realised as the kids grow older they prefer flatter, crisper, shortbready cookies. (Read: I do. They don’t care as long as what comes out is A cookie. Ahem). I don’t like a dome on cookies…those are called cupcakes. Some things are best left classic.
These babies are flat, perfectly spread (Goldilocks height), crisp on the edges and soft but crunchy on the inside. A few insider tips to get the cookie of your (my) dreams:
Do NOT overmix. This has been my bane in baking. Cookie dough just combines everything, there’s no need for any air incorporation. So just mix enough to, well, mix.
LOW oven temps. I only just learnt this. Baking at low temps ensures even cooking and gradual release of all the CO2 trapped inside thus ensuring no dome. To get the lovely brown top (indicating crrrrunnchiiness), just leave in a bit longer.
NOT chilled dough. The more ingredients at room temperature, the flatter/less cakey your cookie. Cool days help with this because you don;t want a runny dough or liquid butter to begin with.
Baking SODA instead of powder. Because, reasons.
Now that the science gyan is dispersed, on to the recipe (metric measures).
225gm butter, scant 1 cup brown sugar, scant 1/4 cup white granulated sugar, scant 2 cups AP flour (or enough to roll a JUST non-sticky dough), 1/2 tsp vanilla, 1/2 tsp baking soda
Cream butter and sugar to just combine. Add egg, vanilla, followed by dry ingredients. Form into flattened balls and bake at 150C (325F) until golden topped, about 8-10 mins. Enjoy the wafting aroma and wait to be crowned mom of the year.