I just love this chocolate chip cookie recipe! Truthfully, I make it more for the dough myself, but everyone else in the family likes the cookies! I usually have eaten too much dough before the cookies are baked! I can’t even consider eating one for a while! The Chocolate Chip Cookie recipe works wonderful baking immediately. But, you can also refrigerate or freeze for later or even freezing for up to 3 weeks!
This recipe is super easy! You can either make it in a mixer or by hand, either way, it’s not difficult at all. It usually takes me longer to gather the ingredients than it does to actually make the cookies! One, of these day’s I’ll post a recipe besides desserts, but who know’s when that will be! I have discovered while I can cook quite a few things now, baking desserts are my favorite!
A few quick chocolate chip cookie tips and tricks I have learned along the way!
Fast Softened Butter –
Usually, I forget to leave the butter out to soften so I use this quick life hack that I saw on YouTube, I forget who’s channel. Do this as step one and you will be ready to go by the time all of your ingredients are gathered and prepared. Anyway, while your oven is preheating, place into the oven an oven-safe glass bowl that is large enough to cover your sticks of butter. When the bowl is warm, place over the butter on a counter allowing the heat to steam the butter into a softened state.
Quick warm Eggs –
Place 2 eggs into a container or bowl. Cover the eggs with really warm water, you do not want it to be scalding hot as it will cook your eggs inside the shell. Do this as soon as you remove them from the fridge while gathering your ingredients and they will be ready when you are. Change the water as often as necessary to maintain the warmth until the eggs become room temperature. This step is important, I cannot recall all of the scientific methods behind the madness, but I can most definitely tell if I skip this step, they appear to be much harder.
I’m always out of cake flour!
It seems that I never have cake flour on hand when I need it! So I’m always having to make up some cake flour substitute. Of course, you can bake the cookies with all-purpose, but the cake flour adds an additional fluff to the cookie as well as a chewy texture. The easiest way to make the cake flour is 2 tablespoons of cornstarch per cup of flour. Make sure to remove the additional 2 tablespoons of flour or you will have too much flour mixture. Because this recipe called for 3 cups of flour, what I do personally is scoop two cups of all purpose into the bowl, then on the third cup, I just add 6 tablespoons of cornstarch then fill the remaining cup with flour and I’m good. I mix all my dry ingredients into my 4 cup measuring cup and mix them together, I hate doing the dishes so no separate bowl here unless I have too!