{"id":65,"date":"2022-09-13T18:25:00","date_gmt":"2022-09-13T18:25:00","guid":{"rendered":"https:\/\/easygayoven.com\/?p=65"},"modified":"2023-03-11T01:15:39","modified_gmt":"2023-03-11T06:15:39","slug":"best-ever-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/best-ever-chocolate-chip-cookies\/","title":{"rendered":"Best-Ever Chocolate Chip Cookies"},"content":{"rendered":"\n
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I first published this recipe in March of 2021, and I have recently wanted to take a closer look at it because, as much as I believed it was my best-ever chocolate chip cookies recipe, I also knew I could do better. And, oh, did we make them better. Where the former recipe leaned eggier and slightly cake-y, this recipe is truly crisp on the outside, gooey on the inside. The edges rise and crinkle as the center falls down and cracks open to reveal glorious subterranean pools of melted chocolate. TL,DR: This recipe has more brown sugar, less eggs, more vanilla extract, and just a little bit of baking powder to help with the pan-banging method (read on for more info). PLUS! We only have to chill these bad boys for 2 hours \u2014 not 24.<\/em><\/p>\n\n\n\n

After a week of testing, 5 batches and over 100 cookies, here it is: the new and improved recipe for my best-ever chocolate chip cookies.<\/strong><\/em><\/p>\n\n\n\n

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So we did crispy brown butter chocolate chip cookies<\/a>, which were fab, but I wanted more. I wanted gooey, chewy, buttery cookies that would look at home behind the glass at a bakery. Cookies with puddles of chocolate \u2014 no, not puddles. I wanted chocolate rivers, ponds, TRIBUTARIES, DELTAS.<\/p>\n\n\n\n

What chocolate to use for chocolate chip cookies<\/h2>\n\n\n\n

And if you want those things too, you can\u2019t use chocolate chips. Store-bought chips and chunks have a coating on the outside that actually prevent them from losing their shape. This makes it hard for them to melt in the oven, and preventing the cookie’s spread. The best way to get melty chocolate pockets is by chopping up a big bar or block of good quality chocolate. Surprisingly, the huge 17-ounce bars they sell at Trader Joe’s work wonderfully for this \u2014 and they’re like $5! I also recommend the small bars of Guittard. If you can’t find those, using the discs or feves from Valrhona and Guittard works. Ghirardelli bars work well in a pinch, but they don’t spread as much as the other options.<\/p>\n\n\n\n

The pan-banging method for cookies<\/h2>\n\n\n\n

This recipe utilizes the pan-banging method<\/a>, popularized by Sarah Kieffer of The Vanilla Bean Blog<\/a>. With this technique, not only do you deflate the cookies’ centers several times during baking \u2014 making for chocolate chip cookies with a gooey, chewy middle and crisp edges \u2014 but you also help them spread and reveal the chocolate inside.<\/p>\n\n\n\n

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Here are 5 tips for making the best chocolate chip cookies:<\/h2>\n\n\n\n
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  1. Make sure the butter isn\u2019t hot when you add it to the sugars.<\/strong> We\u2019re not trying to melt them \u2014 and we\u2019re really not trying to cook the egg! It can be warm or room temperature.<\/li>\n\n\n\n
  2. Measure correctly. <\/strong>Stop shoving that measuring cup deep into the flour bag \u2014 that will pack in way too much flour and make these cookies dry and cake-y. Use the spoon and sweep method, where you spoon flour into the measuring cup, then sweep off the excess with a flat edge. (If you measure by weight, you don\u2019t have to worry about this. Get yourself a kitchen scale! You deserve it.)<\/li>\n\n\n\n
  3. Save some chocolate for the tops. <\/strong>If you want gorgeous, flowing chocolate pools press some extra chocolate chunks into the tops of the dough balls. I\u2019ve also had success placing them in the cookie scoop *before* scooping a mound out.<\/li>\n\n\n\n
  4. Freeze some of your dough. <\/strong>I know you don\u2019t want to, but you could freeze the dough balls for MONTHS and pop a few in the oven whenever the craving strikes.<\/li>\n\n\n\n
  5. Seriously, let the dough chill. <\/strong>First of all, because we\u2019re using melted butter, the dough is too slack to go in the oven right away. The cookies will all run into each other. Chilling not only firms them up, it allows time for the ingredients to ~get to know each other~. The butter and egg hydrate the flour, the vanilla is able to flavor the dough better, and everything develops a deeper, more complex taste.<\/li>\n<\/ol>\n\n\n\n
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    Did you make my best-ever chocolate chip cookies? I want to see! Tag me @easygayoven on Instagram and TikTok.<\/em><\/p>\n\n\n\n

    (This recipe was updated on September 13, 2022.)<\/em><\/strong><\/p>\n\n\n

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    Best-Ever Chocolate Chip Cookies<\/h2>\n\t