BAKING BASICS - TIPS FOR MAKING CHOCOLATE COOKIES

(1) Chocolate chip cookies made with all or some vegetable shortening will not spread as much as cookies made with butter or margarine. 

(2) Recipes made with a greater ratio of white sugar to brown sugar produce a crisper cookie because white sugar has less moisture than brown sugar, which contains molasses.

(3) Using fresh, soft brown sugar is essential, because its quality will significantly impact the texture of the unfinished cookie.  If you start with stale (hardened) brown sugar, not only will the creaminess of the dough be affected but also after baking, the cooled cookies will become dry and hard.

(4) Since light and dark brown sugars are interchangeable, if you like a heartier brown sugar flavor, use dark brown sugar.

(5) Doughs containing more egg will result in a cakey-textured cookie.

(6) To control the desired texture of the cookie, it is crucial that the flour be accurately measured.  A little more or a little less will make a big difference in the consistency of the dough. 

(7) If you like a thicker cookie, shape the dough in high mounds with a small ice cream scoop or large tablespoon.  Or chill the dough for 20 to 30 minutes before portioning, but remember to mix occasionally to ensure even chilling.  Do not let the dough become too hard. 

(8) A softer chewier texture can be achieved by slightly underbaking the cookies.  The edges should be lightly browned, while the center should still be pale.

(9) Remember to allow for “carry-over baking.”  Cookie sheets retain heat after they are removed from the oven, so the cookies will continue to bake.  After they are cooled, if you prefer crisper cookies, return them to the oven. 

(10) Since chocolate chip cookies are at their best when freshly made, to recapture their “fresh-from-the-oven flavor,” reheat them before serving.  Place the room temperature cookies on a cookie sheet and warm them in a preheated 325F oven just until the chocolate softens, 3 to 5 minutes.  The amount of time will depend upon the size and thickness of the cookies. 

From Great Cookies by Carole Walter.