How To Make Good Chocolate Chip Cookies

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25 thoughts on “How To Make Perfect Chocolate Chip Cookies

  1. Abdullah Morad says:

    Made this some days ago. It looked beautiful coming out of the oven and was also tasty.
    However I needed to use about 50ml AP floor more. Maybe it's because I substituted bread floor with AP flour, I don't really know. Another thing that I did different is use nescafe powder and regular salt instead since I didn't have espresso powder and kocher salt

  2. HispanicAt7heDisco says:

    To the people saying it's too sweet: Stop using milk chocolate. This recipe calls for semi-sweet and dark. If you want to use milk chocolate, you'll have to cut back on the sugar.
    To the people saying it's too salty: Stop using salted butter.

    This recipe is as close to perfect as a recipe can get.

  3. Sana Ahmad says:

    I have tried the exact recipe a couple of times but my cookies turns out flat every time. I even tried cooling down the butter until a softened butter consistency . I dont know where am i going wrong 🙁

  4. Dave Han says:

    Probably used this recipe about a dozen times and the brown butter is the key. I just add extra butter so that the melted amount equals 1cup.

    With the stand mixer, I'll unscrew the metal bowl from the base and kind of lift it up and rotate a little by hand so that the whisk tool really gets to the bottom. Be careful though, it's kind of dangerous because the bowl may catch at a weird angle and trash about. It's on the highest speed and it's taking me around 5-10min (pausing to scrape edge of the bowl, the measuring spoon & measuring cup which are caked with that liquid gold) for the mix to get a little creamy/frothy.

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