Make chocolate chip cookies exactly how you like them with these tips from Food Network Magazine:
- Crispy Chocolate Chip Cookies (pictured above) bake longer than the average cookie so they end up brown all over, not just around the edges.
- Superfine sugar makes for a fine crumb and crisp texture.
- Vegetable oil helps the batter spread so the cookies come out extra thin.
- The high proportion of brown sugar keeps Chewy Chocolate Chip Cookies moist in the middle.
- Sifting the dry ingredients incorporates air into the batter and helps make the cookies soft.
- Chilling the dough prevents it from spreading too much in the oven.
- A high oven temperature makes Crispy-Cakey Chocolate Chip Cookies crisp around the edges.
- The middle stays thick and cakey because the baking time is so short.
- Getting this texture is easier if you use smaller-sized mounds of dough.
- There’s more flour than usual, plus baking powder and baking soda, so Cakey Chocolate Chip Cookies end up thick and scone-like.
- Cake flour and cornstarch give these cookies their cakey texture.
- The butter in this recipe is only lightly beaten, which helps the cookies puff up.
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