There are days (and nights) when a chocolate chip cookie is a must have! The other night was one of those nights. One of my girlfriends came over and we baked gingersnaps and chocolate chip cookies. It was divine! My friend and I both enjoy cooking and baking, and we had a blast swapping cooking-making tips.
I like my cookies perfectly round, soft, and cake-like. I am not a fan of the flat cookie, the greasy cookie, or the crispy cookie.
I posted a picture of my cookies on instagram and got numerous requests for the recipe. My girlfriend who made the cookies with me proposed the name Chocolate Chip Cloud Cookies and I liked it, so it’s sticking. I thought today on this Food Day Friday, I would share the strategy and the recipe for these sweet treats.
A few years ago, I was listening to NPR, and I heard a fascinating piece on “How to Bake the Perfect Cookie“. The expert is a chemist, who has figured out the formula. I realize how nerdy this paragraph makes me sound, but it was really fascinating to hear the science behind the making of cookies. I was pleased during her interview, to learn that I was already doing many of the things she suggested to make the perfect cookie rather unintentionally. So, between her suggestions and mine, here is the strategy for Chocolate Chip Cloud Cookies.
1. Unbleached or bread flour will make your cookies more cake-like and fluffier. I always use whole wheat or unbleached. Whole wheat flour does work well with this recipe, it makes the cookies taste a little more earthy.
2. Use extra flour. I like to add flour until my dough doesn’t stick much to my bowl, almost like a bread dough. For some, that may be too much flour. Note: On the recipe below, I have indicated the amount of flour that I use to create my cookies. Feel free to reduce to your preference.
3. Butter not margarine for all cookies! Margarine makes cookies crispier, while butter makes them softer.
4. Make your cookie dough ahead of time and chill for at least 4 hours if not overnight. (Bonus, nibbles of chilled cookie dough taste better than room temp in my humble opinion)
5. Use a cookie scoop, it saves loads of time. I used to use a spoon and roll, but this Christmas, my sister got me this fabulous cookie scoop. You scoop and then push the bottom of the spoon and you get perfectly rounded balls every time. It works really well with the hard refrigerated, dough, too!
6. Cool your pans after each use. This is a new strategy to me, but my cookie baking friend suggested it. Of course it adds a few minutes to your baking time, but you don’t get a single flat cookie, so it’s’ worth it!
Here’s my recipe:
1 C Butter (very soft)
3/4 C Granulated Sugar
3/4 C Packed Brown Sugar
1 tsp Vanilla
2 Lg. Eggs
3 1/4 C Unbleached Flour
1 tsp Baking Soda
1/2 tsp Salt
12 oz pkg Chocolate Chips
Heat oven to 375. Cream Butter, sugars, and vanilla until fluffy. Add eggs. Add flour, baking soda, and salt. Then add chocolate chips.
Drop with cookie scoop onto cooled trays. Bake for 9 minutes.