Every chocolate chip cookie batter starts with the same basic ingredients, but did you know there’s actually a science behind making the perfect cookie?
1. Ooey-gooey: Add 2 cups more flour.
2. A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees.
3. Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
4. Chewy: Substitute bread flour for all-purpose flour.
5. Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.
6. Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
7. Cakey: Use more baking soda because it “releases carbon dioxide when heated, which makes cookies puff up.”
8. Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
9. Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.
10. More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors.
What are your secrets to baking the perfect cookie? Tell us and please SHARE with everyone you know!