Ultimate Chocolate Chip Cookies
Are you in search of the perfect chocolate chip cookie? We have examined hundreds of chocolate chip cookie recipes to find the perfect combination of ingredients and the result is these super soft, chewy chocolate chip cookies.
There is a never-ending debate on sugar ratios, flour ratios, and even the temperature of the butter and eggs. Whether it is best to have equal parts brown sugar to granulated sugar or cold eggs to room temperature eggs. In the end, the common goal is to achieve a perfect cookie or Ultimate Chocolate Chip Cookies anyway.
We wanted to create the best chocolate chip cookie, not just another average chocolate chip. It had to be soft and chewy, but also packed with flavor. The first way we accomplished this was by a 2:1 ratio of brown sugar to white sugar. The brown sugar not only lets these cookies stay softer due to the higher moisture content in brown sugar vs. white sugar, but it also adds another depth of flavor. We also made the decision to add in equal parts baking soda to baking powder. This allows for the cookies to spread, but not too thin to where they get crunchy.
In addition to the staple ingredients you might recognize from the usual chocolate chip cookies, we added another powerhouse ingredient that takes these cookies from delicious to ultimate. We like to call it taking milk and cookies to a new level thanks to the addition of dry milk powder to the base dough. Adding in milk powder gives the dough a rounded-out base that’s sweet, but balanced.
By examining these factors and ratios, we were able to find the perfect median of ingredients and create these Ultimate Chocolate Chip Cookies.