How Long Bake Chocolate Chip Cookies

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Tips For Making Perfect Chocolate Chip Cookies

How To Bake: Chocolate chip cookies

Here are a few tips and tricks to making the best cookies ever!

  • Rest your cookie dough for at least 24 hours in the fridge. You will 100% notice the difference between baking the cookies straight away and leaving them to rest. They are more fudgy, gooey and chewy! If you possibly cant wait that long bake a few of the cookies immediately and let the remaining dough rest overnight.
  • Measure your ingredients carefully! Too much flour and the cookies wont spread, too much butter and they turn too crispy. I have measurements for cups and grams in the recipe card below but I recommend grams for the most accurate measuring.
  • Use a good quality dark chocolate. I prefer to use a block of chocolate instead of chocolate chips. You get all different sizes of chocolate running through the cookies and the chocolate just tastes better!
  • Sprinkle the tops of your cookies with flaky sea salt, that sweet salty combo is just amazing!

Cookie Dough Baking Times

The Spruce / Cara Cormack

Do you have a bar cookie recipe, but you want to turn it into drop cookies? Or do you have leftover cookie dough and want to turn in into a dessert cookie or pie crust? Or maybe you’re just not sure how long to bake your grandma’s prized cookie recipe.

Use these baking guidelinesand your creativityto make perfect cookies every time. Now you can turn your favorite snickerdoodles recipe into a cookie pizza, or transform chocolate chip cookies into a delicious tart shell. Get ready for some delicious experiments.

Cookie Fact #: Corn Syrup = Soft Wide Dark And Flexible Cookies

Incidentally, if you want the absolute chewiest, most uniformly textured cookies, try replacing some of the granulated sugar with corn syrup, a sugar that is even more hygroscopic. You end up with wide, flat cookies that stay soft and flexible even when completely cooled. Not only that, but since corn syrup is made up of simple sugars, it caramelizes more readily, leading to darker overall color.

Serious Eats / J. Kenji López-Alt

Corn syrup is so darn powerful, in fact, that even a small amount of it will completely alter the texture of your cookie. In the cookies above, the batch on the left was made with 5 ounces each of granulated and brown sugar. The batch on the right was made with 5 ounces of brown sugar, 4 ounces of granulated sugar, and 1 ounce of corn syrup a substitution of only 10%.

Next up: baking soda and baking powder.

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How To Make The Best Bakery Style Chocolate Chip Cookies

How to make soft chocolate chip cookies:

The key to the best soft cookies is to take the chocolate chip cookies out of the oven just before they look like theyre done baking. They should still appear slightly wet in the very center. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection once you allow them to cool completely.

Also, be sure to measure your flour correctly. Too much flour will lead to dry, dense, or crumbly chocolate chip cookies that barely spread. Check out my article on How to Measure Flour here, itll forever improve your baking!

Why are my chocolate chip cookies flat?

When making cookies, be sure your butter is at a cool room temperature before beating with your sugar. It shouldnt be greasy or overly soft otherwise itll melt and spread the cookies too much.

The warmer your chocolate chip cookie dough is when it enters the oven, the thinner and flatter your cookies will be. To prevent flat cookies, try freezing your balls of cookie dough while your oven preheats. Learn more about how to bake THICK cookies here.

How to make chewy chocolate chip cookies:

One of the keys to CHEWY chocolate chip cookies is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier.

How to bake chocolate chip cookies:

For the BEST chocolate chip cookies, make the recipe below keeping these top tips in mind:

How To Make Chocolate Chip Cookies Fast

Easy Chocolate Chip Cookie Bars

Chocolate chip cookies bake pretty fast, but there are a few tips you can use to help you enjoy these addicting little treats even faster. Start by planning ahead. If you know you are going to make cookies on Friday, grab everything you need from the store on Monday to save yourself a trip. Trust me, the motivation to bake can go down if you find yourself having to leave for an hour or so to shop. Once you have everything, start mixing all of your ingredients together. If you prefer your cookies to be fresher, you might prefer to freeze the cookie dough instead. Frozen cookie dough can last three months in the freezer, and you can thaw it at room temperature easily for when youre ready to bake. If you want to have cookies readily available, freeze them once cooked. These homemade chocolate chip cookies can last for up to a month in the freezer.

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Bake Until They Just Barely Look Done

If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet and bake at 375 degrees for 8-10 minutes.

The most important piece of advice I can give you is – DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD.

At the end of the baking time, these chocolate chip cookies won’t look done but they are. They will look a little doughy when you remove them from the oven, and thats good. They may be lightly browned in a few places, which is exactly how you want them.

They will set up as they sit on the cookie sheet for a few minutes. I never bake them for more than 9 minutes

Storing Chocolate Chip Cookies

Store your chocolate chip cookies in a Ziploc bag at room temperature.

Like most cookies, thick and chewy chocolate chip cookies stay fresh longer if frozen. If youre not planning to inhale all the cookies within a day or two, let the cookies cool fully before storing them in a sealed container in the freezer. Theyll keep for several months. I like to let them defrost on the counter for a few hours, or overnight, before serving.

This is a great make-ahead recipe if youre entertaining. Its always nice to have some cookies tucked away in the freezer for guests.


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Cookie Fact #: Creamed Butter = Lighter And Firmer Melted Butter = Denser And Chewier

Serious Eats / J. Kenji López-Alt

How butter is incorporated can also affect texture. In the early creaming stages of making a cookie, cool butter is beaten until it’s light and fluffy. During the process, some air is incorporated and some of the sugar dissolves in the butter’s water phase. This air in turn helps leaven the cookies as they bake, giving them some lift. Melting butter before combining it with sugar and eggs leads to squatter, denser cookies.

Why Are My Cookies Raw In The Middle

How to Make the Perfect Chocolate Chip Cookies ð?

That, or the dough wasnt cool enough before baking. Warm cookie dough or excess butter will cause the cookies to spread too much, baking quickly on the outside but remaining raw in the middle. Next time, chill your cookies in the fridge for 10 minutes before you bake them. If the problem persists, use less butter.

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How To Bake Perfect Chocolate Chip Cookies

How many times have you placed a pan full of delicious mounds of chocolate chip cookie dough into the oven, only to pull out flat, brittle cookies. Not the fluffy, soft, melt in your mouth perfect chocolate chip cookies you envisioned. Use these tips that I have put together for baking perfect chocolate chip cookies every time. So, the next time you get the craving for homemade perfect chocolate chip cookies, use these tips for successful baking.

There is also a small batch chocolate chip cookie recipe to use with these tips.

Cookie Fact #: Butter Gives The Most Flavor

Butter is essential for flavor. Substituting butter with a less flavorful fat like shortening or margarine yielded sub-par cookies. Butter is about 80 to 83% butterfat, 15% water, and 3 to 5% milk protein. These proteins brown as the cookie bakes, adding nuttiness and butterscotch notes to the final flavor of cookies.

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What Makes A Cookie Bakery Style

Theres not consensus on what makes a cookie bakery style, because of course you can find different types of cookies at different bakeries across the country and world. That said, in general, you can imagine a bakery style cookie as thick, chewy, rather large, and packed with a large amount of chocolate chips or other mix-ins, so that youre sure to get the signature flavors in each and every bite.

This is not scientific, but many classic bakeries also offer cookies with an appealingly rugged top, one with hills, valleys, and a few cracks. This is purely a matter of personal preference, but if you also enjoy that look and texture, these cookies have a simple shaping method that adds little time but delivers that effect with perfect precision and reliability.

How To Store Chocolate Chip Cookies

Easy Chocolate Chip Cookie Bars

Once the cookies are baked, youll want to store them properly so they stay nice and fresh. Follow these tips to keep your treats tasty for several days:

  • Cool cookies completely before putting them away. Warm cookies stored in a sealed container will create steam, softening your baked goodsand not in a good way.
  • If you prefer crisp cookies, store them in a container with a loose-fitting cover. If you prefer soft, cake-like cookies, store them in a container with a tight-fitting cover.
  • To prevent cookies from sticking to one another, store with a sheet of waxed paper or parchment paper between layers.
  • Give your cookies that freshly baked taste by popping them in a 300° oven for 3-5 minutes.

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Faqs About Chocolate Chip Cookies

How do you make gooey chocolate chip cookies?

The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.

Why do cookies spread & flatten?Why didn’t my cookies flatten?

If your cookies didn’t flatten, here are a few things that could’ve been the problem. I have never had this happen to me in 10 years, so here are my educated guesses…1) The ingredients/cookie dough was too cold. Cold dough doesn’t spread as well as room temperature dough.2) You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients , and measure the flour correctly by scooping and leveling.3) The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven , because it can often be different than the reading it gives on the display or what the dial is set at.4) The butter/sugar mixture wasn’t fully creamed. Try creaming the butter and sugar together for longer.

Can you bake chocolate chip cookie dough from frozen?

I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.Then, preheat the oven to 350 degrees Fahrenheit and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

What Happens When Chocolate Chip Cookies Bake

Most traditional chocolate chip cookie recipes start with the same basic ingredients and technique: butter and a mix of granulated and brown sugar are creamed together with a touch of vanilla until fluffy, eggs are beaten in one at a time, followed by flour, salt, and some sort of chemical leavening agent . The mixture is combined just until it comes together, then spooned onto a baking sheet and baked.

When you bake a cookie, here’s what’s going on, step-by-step:

It’s a simple technique that hides more complicated processes underneath. So how do you decipher what’s going on? My first course of action was to test out these basic ingredients one at a time in order to determine how they affect the final outcome.

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How To Freeze Cookie Dough

Frozen cookie dough is like money in the bank. You can bake one at a time or the whole batch any time you need them. The best way to freeze cookie dough is:

  • Form cookie dough into balls and line up in a single layer on a sheet pan
  • Transfer sheet pan to freezer until dough is frozen solid, 2 to 3 hours.
  • Transfer dough to a freezer-safe bag and seal, removing as much air from the bag as possible.
  • Freeze for up to 6 months.
  • To bake cookies from frozen: Bake the cookie dough directly from the freezer at 325°F / 163°C for 16 to 18 minutes.

    How To Make Chocolate Chip Cookies Softer

    Bake Chocolate Chip Cookies using Store Bought Dough

    To get a softer chocolate chip cookies, go for a lower cooking temperature such as 325 degrees Fahrenheit. If you want to bake at a lower temperature of around 325 degrees, you will have to wait longer but your cookie will be soft. I like my chocolate chip cookies to have a little crispiness on the edges, but baking at 325 degrees can make the whole cookie soft. If you like gooey chocolate chip cookies that dont have any crunchiness, 325 degrees will be a good temperature for you.

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    Cookie Fact #: Browned Butter = Less Moisture And Less Dissolved Sugar = Less Caramel Flavor

    I asked myself: if browning milk proteins provide extra flavor to cookies, how could I boost that flavor even more?

    My friend Charles Kelsey, the man behind the fantastic Brookline, MA sandwich shop Cutty’s, developed a simple chocolate chip cookie recipe for Cook’s Illustrated magazine back in 2009. In his recipe, he made the ingenious discovery that browning the butter before adding it to the mixture would give the cookies a much more pronounced nuttiness.

    But this created some other problems. Since the butter can’t get hot enough to brown milk proteins until all of its water content has evaporated, brown butter adds no moisture to dough. This produces a couple of interesting results. Without water, sugar that is mixed into browned butter cannot dissolve , which makes it subsequently more difficult for them to melt into each other as the cookie bakes. The cookies ended up missing out on some of that caramelized toffee flavor I was after.

    With less water, you also end up with less gluten development, thus a cookie made with browned butter is softer and more tender than one made with creamed or plain melted butter. Soft and chewy is good, but I wanted a slightly better balance.

    So how do I get the flavor benefits of browned butter while still allowing for sugar to dissolve and caramelize properly? The answer turned out to be in the eggs.

    Cookie Fact #1: Less Kneading = Craggier Cookies And Better Texture

    Turns out that how you incorporate that flour also makes a difference.

    Serious Eats / J. Kenji López-Alt

    The dough above was made by really working the flour into the butter and egg mixture before subsequently folding in the chocolate chips. As you can see, it comes out very smooth and it bakes into correspondingly smooth cookies. Because extra kneading creates a stronger gluten network, the cookies also end up rather tough.

    Serious Eats / J. Kenji López-Alt

    Much better is to barely work the flour in, folding it or mixing it with a stand mixer until it just pulls together into a dough. I incorporate the chocolate half way through this process, so that I don’t accidentally overmix the dough while trying to fold the chocolate in.

    The resultant scoops of dough should have a natural cragginess to them even before baking.

    Serious Eats / J. Kenji López-Alt

    If you like extra craggy cookies, Baking Illustrated offers a neat tip for increasing that cragginess: tear the balls of dough apart with your fingertips and smoosh ’em back together with the jagged torn part facing outwards.

    Provided you’ve used enough flour and your other ratios are spot on, those crags should appear in the cookies’ final baked form.

    Serious Eats / J. Kenji López-Alt

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    Cookie Fact #1: More Bread Flour = Chewier Cookies More Cake Flour = Softer Cookies

    The main difference in flour varieties comes down to protein content. Cake flour contains a relatively low amount, which leads to less gluten formation. Cookies made with all cake flour will be very soft, almost mushy, even when you’ve cooked them to what would normally be a beyond-crisp stage. Cookies made with all bread flour, on the other hand, come out ultra-chewy. Alton Brown has a recipe called The Chewy that utilizes this effect.

    The infamous Jacques Torres recipe from The New York Times calls for a mixture of low-protein cake flour and high-protein bread flour in an attempt to balance the two. I found that by working carefully with the ratio of other ingredients, you can get away with using regular old all-purpose flour with no problem.

    Serious Eats / J. Kenji López-Alt

    Make The Chocolate Chip Cookie Dough

    A Recipe for Jumbo Chocolate Chip Cookies

    The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.

    When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients . Then, measure flour by scooping it into a measuring cup and leveling it with a knife.

    Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it’s ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.

    Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.

    Add dry ingredients and stir until just combined. Then add the chocolate chips and beat until they are evenly distributed throughout the dough.

    Use LOTS of chocolate chips. You want at least two gooey chocolate chips in every bite.

    The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. See photo below for the optimal texture.

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