Everyone has their perfect cookie. Mine is chewy in the middle, where the texture and taste of the dough outshines the chocolate. It’s not too sweet and not overloaded with chips. This batch came out good, but it wasn’t my perfect cookie. It’s very close! It‘s on the softer side and had a lot of chips. I used America’s Test Kitchen for chocolate chip cookies that can be found here: https://www.americastestkitchen.com/recipes/4737-perfect-chocolate-chip-cookies
Here are some modifications and future ideas:
- I over-creamed the butter and sugar, which resulted in the puffy look. I also suspect that’s why the chocolate chips mostly fell to the bottom, since the dough was too light. I over-creamed the butter in the hopes that the sugar would dissolve, but the sugar never did. Next time, I would try dissolving the sugar into the melted butter pan. According to ATK, dissolved sugar would result in a chewier cookie.
- If you do go the over-creamed route, I would flatten the cookie ball significantly.
- I would reduce the chocolate chips by 1/4 cup. I would also choose chips with a higher cacao percentage since dark chocolate is a personal favorite!
