To celebrate Halloween, one of my favorite holidays of the year, I baked my favorite chocolate chip cookies. Admittedly, I’m not a hugely savvy baker (I still have TONS to learn) but after many attempts and much trial-and-error, I have finally mastered this classic cookie. There’s not one specific recipe I follow (typically whatever is on the back of the chocolate chip bag) but it’s the tricks you implement that makes these cookies THE BOMB. Below are 5 tips I have for making these cookies better than most:
- You MUST refrigerate the dough for at least 8 hours, although 24 hours is preferred. This is crucial.
- Add and extra teaspoon of vanilla, so 3 teaspoons all together
- After plopping the dough balls onto the cookie sheet, add a little bit of sea salt to the tops. This gives a nice sweet and savory dynamic. (Note: only do this if you use unsalted butter).
- Bake the cookies for 8 minutes at 350 degrees. They may still look uncooked when you take them out, but they will continue to bake once you take them out.
- The better the quality of the chocolate chip, the better the cookie. I recommend Ghiradelli semi-sweet chips. These can be found at any major grocery store.
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- Dough Balls
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- Cookies
All these tips combined will bake some badass cookies that are sure to be the most popular at any party. Sandwich some ice cream in between or dip them into some chilled almond milk. Chocolate chip cookies will forever and always be my favorite cookie.
Stay tuned for more baking tid-bits coming soon!
eateries & observations 