Monday, November 7, 2011

The Secrets of Perfect Chocolate Chip Cookies

Guess what.  It is this little, ol’ blog’s first birthday.  Awwww.  I know, I know.  Baby coos all around.  Though, technically, its birthday was yesterday… but Monday observances are all the rage.  What’s that?  You  didn’t get work off??  Rude!

Anyway, since I’m in a celebratory state of mind I decided to share with you a recent development in my baking skills that has filled my heart with joy.  I finally made chocolate chip cookies!  If you’ve known me but at all, you’ve known that I am cursed when it comes to them.  I’ve tried so many different recipes and ovens and butter and margarine and sacrifices to the baking gods… but alas, nothing.  Flat, tough cookies.  Always.

But remember, we are being happy today, so it’s all fairytale endings from here on out.  I give you: My Newly Developed Secrets to Chocolate Chip Cookies.


I started off by using this chocolate chip cookie recipe, the one I use for my ever popular standby: chocolate chip cookie brownies.  I had used about half the batch to make the aforementioned brownie recipe, so this chocolate chip cookie dough had been refrigerated.  So that will be secret #1: chill the dough.

Now, in my opinion, this is the most important step.  I decided to make one round of café style cookies (the big ones!) and the next round normal style.  Both were chewy and thicker due to secret #2: roll the dough into balls and place on the cookie sheet. 


Yep, just like that.  I didn’t flatten that shiz out or anything.  This picture is of the café style cookies, but the normal sized ones looked the same only smaller (and I cooked them for less time).  In all my years of failed chocolate chip cookies, I’ve always just plopped spoonfuls of dough on the sheet right after making it.  I really think chilling the dough slightly and then forming each cookie into a ball really helped.


{Remember, these are the big ones, so they’re puffier than they look}

Secret #3: watch the oven like a hawk.  Seriously, take them out right as the edges get a little goldeny.  Leave on the pan for about 30 or so seconds (or long enough to take some pictures, if you follow blogger time).  Then transfer to a wire cooling rack.  Honestly, I think it’s better to undercook them a bit than risk burning them.  Like a lot of cookies, the middles will seem really soft when you take them out of the oven, but they generally get a bit more solid after they’ve cooled.


So for those of you who have ever had trouble with the grand chocolate chip cookie, I hope my newly formed secrets (can they even qualify as secrets then?) helped!  Let me know how it goes!!


  1. Happy Birthday! I was wondering why I didn't have work today, now it all makes sense.

    I love chocolate chip cookies, and I too long for a thicker cookie. I mean, I have a recipe that makes a damn good cookie, but they are sooo thin. sometimes you just want a nice fat cookie, ya know?

    Chic on the Cheap

  2. Hey there! Thanks for stopping by Jenna Sais Quois. I'm so excited to read more of your blog...happy 1-year of blogging!

    Those cookies look kind of amazing.

  3. These look SO GOOD. I am definitely making these this weekend!

  4. first of all, happy happy bloggy birthday! so exciting!

    second of all. these cookies are making me ache something fierce for one right now. why don't you offer free samples?!

    thirdly your photos and everything are so lovely i can't wait to follow your adventures!


  5. I always have problems with them! I will definitely refrigerate next time! (following you now, I love your blog!) :D

  6. I think I totally commented on the wrong post...feel free to delete Anywho...thanks for the cookie tips and congrats on your blog turning 1!

    ♥ Shia


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