Growing up, my mom made the most amazing, melt in your mouth, chocolate chip cookies. She became famous for them among friends and family. They are so good, every time, and I could never figure out her secret. And she claims she doesn’t have one! Every time I tried to make them they turned out flat as a pancake.
Over the past few years, I’ve made it a personal mission to try to perfect chocolate chip cookies just like my Mom did. I’ve experimented with tons of different recipes, and methods, and I’ve learned a few secrets along the way:
- use slightly softened, cool butter. Not room temperature-colder butter helps them not to spread, without having to refrigerate your cookie dough.
- underbake your cookies-this makes them so much yummier, if you like soft instead of crispy cookies.
- don’t overmix your dough-overmixing can make them turn flat. Mix the flour in just until the white streaks are gone.
- if you are at a higher altitude OR if your dough looks too sticky, don’t be afraid to add extra flour!-I used to be so afraid of adding extra flour because I thought it would make the flavor bad, but just the right amount of extra flour helps them to be firm and rounded, instead of spreading. In Utah, if a recipe calls for 2 c. of flour I always add at least 2 1/4, up to 2 1/2 depending on the look of the dough.
Here’s my favorite chocolate chip cookie recipe if you’re looking for a good one!
Do you have any chocolate chip cookie tricks?