You know that moment when a cookie hits every note just right? Sweet, buttery, a little chewy with just a hint of crispy on the bottom, and then hits you with a pop of salt right at the end? That’s what these Chocolate Chip Cookies are all about.
Chocolate Chip Cookies
I ask the questions about the time we spent in the kitchen making these chocolate chip cookies. Olivia gives the answers. Sometimes, we laugh. Sometimes, you laugh. Everyone wins.
What would you rate this recipe?
9.5/10 after we made the change. Before, these were maybe a 7 because they were way too crisp and spread out in the oven. I’m going to answer the rest of the questions focusing on the ones with the extra flour.
How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?
These chocolate chip cookies have a lot of chocolate chips. So every bite has chocolate in it. And, because we rounded them into circles at the end, it smooshed the chocolate chips together. These cookies were very soft and chewy, too. Not too thick or crisp.
What part of making this dish did you enjoy the most, and why?
I really liked using the mason jar at the end to round out the edges of the cookies and make them pretty perfect circles. But, I also liked rolling the dough into little balls.
Did you feel like you learned anything while making it?
Sometimes, the recipe measurements are not right. If it doesn’t turn out right, sometimes you have to adjust the recipe and test different amounts.
If we made it again, what would you want to do differently next time?
I would make the cookies a little bigger. That way when dad says I can have just one cookie, then I would get more.
Dad’s Notes
I don’t want to say that I’m angry. I’m not. But, I have spent hours over the past several weeks trying to figure out what the heck was wrong with these cookies. Every single time we tried them, they flattened like a puddle.
Mine looked nothing like the pictures they shared. No one in the comments was talking about it. I got brand new baking soda and baking powder. I weighed ingredients with a kitchen scale. No dice. The problem persisted, until I finally figured out that the creator of the recipe converted “3 cups” of flour as “410 grams”.
I don’t want to blame anyone. I could have clicked the “metric” button sooner. And, if they’re writing for an American audience, chances are good they want to play it safe with people getting more flour than they should with each scoop.
But, I have always converted 1 cup as 120 grams. I’ve never seen it done another way. Anyway, once I sorted it out, I added another half cup of flour to the recipe.
I don’t know if I say this is the actual recipe on Joy Food Sunshine, or if it’s adapted from, or even corrected from. I don’t have much to say except that the final batch ended up being fabulous.
We’re going to make a lot more cookies in the future. But, not without first vetting each recipe. Live and learn.
Ingredients
Method
- Preheat the oven to 375℉. Cream together the butter and sugars for approximately 2 minutes. Then, add the vanilla and eggs and mix to combine.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Then, add to the sugar mixture in portions, stirring to combine. When everything is incorporated well, add in the chocolate chips and stir them throughout.
- Portion the dough out into balls or scoops that are roughly 2 tablespoons each. Place them on a parchment lined cookie sheet so that they are 2-3" apart.
- Bake for 8-10 minutes, just until the very edges of the cookie start to turn golden brown. The center will still be doughy (that's OK!) when you remove them from the oven. Let them cool on a wire rack.
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