10 Tips for Baking the Best Chocolate Chip Cookies

1. Start with soft but not melted butter.I usually take butter straight from the fridge and microwave for 10-15 seconds, just until butter is soft enough to leave an indent when pushed with finger, but not so soft the cube of butter collapses. Butter may also be left on the counter top for 30-45 minutes. 
2. Use cold eggs! Unlike when making a cake, it is best to use eggs straight from the fridge. 
3. Do not overbeat the butter and sugars. Mix on medium speed just until the ingredients are mixed and no streaks of butter are visible. Do not whip until fluffy! It is best to avoid beating excess air into the dough for chewy cookies. 
4. Add all of the dry ingredients at once to the bowl, meaning once the butter and sugars are mixed and the eggs and flavorings added, turn off the mixer. Dump the flour and other dry ingredients into the bowl along with chocolate chips and mix just until the wet and dry ingredients are incorporated. Never turn the mixer on high at this point or over mix. One of the keys to chewy cookies is to barely mix the ingredients.
5. Use a cookie scoop!Invest in a good quality scoop and 2 jelly roll pans for baking cookies. I use a scoop that holds 3 tablespoons of dough for most of my cookie recipes. It is labeled as a #20 scoop at most kitchen stores and on Amazon.
6. If you have a convection oven, use the convection setting!I bake most of my chocolate chip cookies at cookies at 375 degrees on convection. Yes, 375! They usually are lightly golden on top at the 8-9 minute mark. Convection baking is the key to a crispy outside and soft gooey cookie inside!
7. Test your oven before baking a whole pan of dough. Baking time will vary in each oven and environment. Test by baking 2 cookies and then make adjustments. Over time, you will become more familiar with the best temperature and bake time for your kitchen. 
8. If the cookie spreads or is misshaped, use a small metal spatula or silicone spatula to push the edges of the cookies in to form a circular shape.This must be done when the cookies are hot out of the oven. 
9. If you consistently have trouble with cookie dough spreading, check the temperature of the butter and eggs- both should be cold. Also, 2 tablespoons of flour may be added to the dough to prevent spreading, or the dough may be refrigerated or frozen for 30-60 minutes before baking.
10. Freezing tips: Chocolate chip cookie dough stores well for 3-6 months if sealed tightly. When ready to bake, either thaw and bake according to recipe instructions, or bake frozen dough balls at 350 degrees for 15-18 minutes.

Be sure to tag Albion and Si on Instagram when you give these tips a try! 

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