I took a basic chocolate chip recipe that had worked for me in the past, and made some technical changes to improve (change) the texture.
Today is my third attempt at baking this chocolate chip cookie recipe, I just ate one after a short cool down out of the oven, SO FAR THEY ARE DELICIOUS AND THE PERFECT SOFT TEXTURE. Makes about three dozen cookies.
My top tips for softness?
- Don’t overcook them, as soon as you see some browning on the edges get those puppies out! 11 minutes is the longest I bake the cookies. This time can change based on cookie dough ball size so for consistency stick to the recipe suggested size. If you want huge soft cookies they might need several extra minutes of baking, and they might fall apart.
- Make the cookie dough balls tall instead of wide – this isn’t rocket science, I have included a picture that shows ideal shape for thick and soft cookies.
- Use a light coating of coconut oil on a non-stick baking sheet instead of parchment paper. This is totally optional and just adds to deliciousness, no obvious coconut flavor if you just use a tbsp to coat the baking sheet.
- Bake one cookie sheet at a time in the middle rack of your oven, this keeps the odds high that your cookies will bake evenly every time.
This recipe comes from http://www.marthastewart.com/ . Martha Stewart was not messing around when she made this recipe and really hooked up her readers. There is a video on this recipe page which details ingredient variations in depth for people who like different cookie textures, it’s called “THE SCIENCE BEHIND THE PERFECT CHOCOLATE CHIP COOKIES” and it explains a lot visually while showing how to mix the ingredients. I’m just going to suggest working directly from her ‘Soft and Chewy’ recipe – can’t say I have improved it by changing any of the ingredients. I have altered the baking method and that’s my only real improvement.
TLDR: Use this recipe for basic, amazing chocolate chip cookies. When putting cookie dough balls onto baking sheet, make them tall instead of round or wide.
This is the ideal shape (Sallys Baking Addiction Photo):