Making a great batch of cookies feels like a tricky task, but nothing could be further from the truth when it comes to baking chocolate chip cookies. There are a few tricks and tips that will make the difference between a good cookie and a cookie that people talk about, and anyone can achieve success when using them. One of the most important and probably ignored factors is the actual baking of the cookie. People often complain about their baked goods being “too dry.” Sadly, the recipe takes the blame and is quickly discarded when in actuality it is a great recipe to have on file. The truth is that in baking chocolate chip cookies, a dry cookie probably spent way too much time in the oven. Everyone likes to see that golden brown cookie effect, but surprisingly at this point it has been overcooked. Only the edges of the cookie should be brown.
Baking Chocolate Chip Cookies
The middle will be puffy and appear to be doughy, but if the edges are brown it is time to take them out. Waiting until the whole cookie is golden brown will leave you with a dry crispy cookie. The final baking can be done on the outside of your oven. Once the edges of the cookies are golden brown take them out, and leave them to rest on the hot cookie sheet for 2-3 minutes. The residual heat from the cookie sheet finishes the baking process in a slow and gentle way leaving you with a cooked, yet moist cookie. When the puffy center has fallen and a rim appears around the cookie, slide them off and onto cooling rack. Always start with the lowest recommended time the recipe calls for. You can always add minutes if needed but cannot take them away. And last but not least, let your sniffer be your guide when baking chocolate chip cookies. When that tantalizing aroma reaches your nose, it is a good indication that they are about done and you can peek in the oven to look for those golden brown edges. You can achieve a gooey, rich and moist chocolate chip cookie when it is perfectly baked.