Chocolate Chip Cookie Recipe for Two (2024)

FAQs

Is it better to bake cookies at 350 or 375? ›

A lower temperature will require more cooking time and will ultimately result in a thinner, crisper chocolate chip cookie. For those ooey, gooey chocolate chip cookies, 375 degrees Fahrenheit is your sweet spot.

Step 2: Flour, a Rising Agent, and a Binding Agent

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure.

You can definitely substitute baking powder for baking soda in recipes for baked goods. To do so use 3 times as much baking powder as the amount of baking soda your recipe calls for. So for each 1 teaspoon of baking soda you want to replace, use 3 teaspoons (1 tablespoon) of baking powder.

350° is the standard temp for a cookie, and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

For cookies that are high in butter content, this step is crucial and prevents them from melting into thin disks while baking. For most cookie recipes, it takes at least two hours in the fridge to fully chill the dough; an annoyingly long time when you're in the mood to eat cookies ASAP.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

To create cookies, you typically use whole eggs and their proteins for flavor, leavening, structure, and color. Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking.

Why do my chocolate chip cookies get hard after cooling? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Using the wrong leavening agent

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid.

Without baking soda or baking powder, these cookies will remain a little flatter then other recipes but because of the eggs and creaming of the butter and sugars in this recipe they will still puff up a little in the oven. They will have crispy edges and a soft, chewy center.

Every oven setting has its own unique cooking and heating properties, which will have different effects on how a bake turns out. Conventional heating is great for cakes, while fan-assisted convection (specifically the mode in combination with conventional heating) is better suited for cookies, brownies and blondies.

Here's what I mean: Putting something in a hot oven sets off a series of chemical reactions that turn gooey dough into a fluffy bread or sheets of puff pastry into golden, flaky pastries. A temperature around 350 degrees F is hot enough to complete a lot of these steps quickly.

Absolutely! I do this all the time. The thing to watch out for is that you're going to get quicker browning at a higher temperature. For small individual pieces of food like chicken thigh fillets or fish fillets or meatballs this isn't a problem because the food will cook through.