There are approximately a billion chocolate chip cookie recipes, and everyone seems to have a favorite one. I made a big batch this week and wanted to share some of my favorite tips for making them more delicious, no matter which recipe you use.
1. Melt the butter before you start. I always forget to leave the butter out to soften it, and I usually want to get started baking RIGHT NOW. Instead of creaming the room-temperature butter together with the sugars at the beginning of the recipe, you can add melted butter instead. Some of the sugar will dissolve into the butter and the cookies will be delicious!
2. Get yourself a portion scooper for even-sized cookies. This one is good, but they come in a variety of sizes depending on what size cookies you like. It also makes scooping out a ton of cookies very easy.
3. Bake one sheet at a time. No matter how anxious you are to finish your cookies, only bake one sheet at a time. This ensures that the heat is even on all of the cookies, and stops you from opening the oven door a million times and changing the temperature.
4. Save some for later. Scoop the cookies out on a lined baking sheet and stick it right in your freezer.A few hours later, the cookie balls will be frozen through and you can drop them into a freezer bag or storage container. When all of your cookies from the first batch are gone, you’ll still have ready-to-bake cookies in your freezer (mine are sitting between a tub of cake balls and a tub of buttercream frosting). When you’re ready for more, just bake them like fresh dough.
5. Store baked cookies in an airtight container with a slice of fresh bread. The bread will keep the cookies moist, and will even bring hard cookies back to life. It is miraculous.
I may or may not be eating a plate of fresh-baked chocolate chip cookies for lunch right now.