Chocolate chip cookies are often considered delicious for several reasons, combining a perfect balance of flavors, textures, and aromas. I personally prefer a cookie that is mostly chocolate, but I love it when they have cooled. I’m not sure if that is the most popular opinion, but I think freshly melted chocolate is overly rich! The downside is that I could eat five in a row of cooled cookies, whereas I stick to one when they are warm due to the richness.
What key factors make a chocolate chip cookie the best?
- Sweetness: Cookies typically contain sugar, which activates our taste buds and triggers a pleasurable response. The combination of sugars in the cookie dough and the sweetness of the chocolate chips creates a satisfyingly sweet flavor.
- Fat content: Butter or other fats used in the cookie dough contribute to a rich and smooth texture. Fats can enhance the perception of flavor and mouthfeel, making the cookies more indulgent.
- Texture contrast: The combination of a crispy exterior and a soft, chewy interior is a hallmark of a great chocolate chip cookie. The contrasting textures create a pleasant sensory experience with each bite.
- Melting chocolate: When chocolate chips are added to the warm cookie dough, they often melt slightly during baking, creating pockets of gooey, melted chocolate. This adds another layer of flavor and a delightful, velvety texture.
- Aromas during baking: The smell of chocolate chip cookies baking in the oven is enticing and can trigger feelings of comfort and anticipation. The aroma of baking activates our olfactory senses, enhancing the overall experience of eating the cookies.
- Nostalgia: For many people, chocolate chip cookies are associated with positive memories, such as baking with family or enjoying a treat after a long day. The emotional connection to these memories can make the cookies taste even better.
- Versatility: Chocolate chip cookies can be customized with various add-ins, such as nuts, dried fruits, or different types of chocolate. This versatility allows for a wide range of flavor combinations to suit individual preferences.
Be sure to check out 10 Fool Proof Tips to Baking the Perfect Chocolate Chip Cookies Every Time!
Leave a comment below with your idea of the perfect chocolate chip cookies!
- 1 cup (16 tablespoons) of European salted butter, softened
- 1 cup (184g) of dark brown sugar, packed
- 1/2 cup (113g) of white sugar
- 1 egg + 1 egg yolk room temperature
- 1 tablespoon of pure vanilla extract
- 2 cups (284g) of unbleached all-purpose flour, packed and leveled
- 1/4 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon of kosher salt + more for sprinkling (to taste)
- 1/2-3/4 cup Ghirardelli bittersweet chocolate chips
- Ghirardelli bittersweet baking bar for garnish (optional)
- In the bowl of a stand mixer use the paddle attachment to cream the softened butter and sugars on medium-high until smooth. This should take about 1-2 minutes. The butter and sugar should be fluffy and pale.
- Add the eggs one at a time, mixing at medium speed and scraping down the bowl between each.
- Add the vanilla and salt to the mix, doing a few spins with your mixer just to incorporate.
- In a separate bowl, whisk your baking powder, baking soda, and flour.
- Add the flour mix, mixing on low speed until just incorporated. Do not over mix or you will have dense cookies.
- Fold in the chocolate with a spatula until just combined.
- Arrange 3 oz sized balls of dough for large cookies or 2 oz sized balls of dough for a small cookie onto a baking sheet and chill in the refrigerator for 30 minutes.
- When it's time to bake, preheat the oven to 350 degrees F.
- Place chilled dough balls onto a baking stone and sprinkle additional salt onto the cookie dough and top with a broken piece of the bittersweet chocolate bar if desired.
- Bake for 8-14 minutes, rotating halfway between baking time for an even bake.
- When 8 minutes are up, check the cookies. It is better to underbake than overbake. They should be light golden brown, but will not look done. They will continue baking on the stone once removed from the oven. I baked mine for the full 14 minutes and allowed them to continue baking/cooling after I pulled them out of the oven. The baking time will come down to one thing: your oven. Keep an eye on the cookies and watch for that tan look. It's better to have an under-baked cookie than a dry, over-baked cookie.
- Remove the cookies from the oven and allow them to cool completely or almost completely. Allowing them to cool allows the cookies to firm up and take on their soft chewy form.
If you do not have a baking stone, use a baking sheet lined with parchment paper.
*The nutrition information provided is a rough estimate that is calculated based on the measurements and ingredients suggested in the Ingredients List. Exact calories and measurements may vary.