As a self-proclaimed cookie connoisseur, I am always on the lookout for the ultimate chocolate chip cookie recipe – one that is packed with flavor, has a perfect balance of chewy and crispy, and leaves me wanting more with every bite. And after countless taste tests and experimentation in the kitchen, I can confidently say that I have finally found the greatest chocolate chip cookie recipe that you'll ever come across.
Table of Contents
This recipe combines a variety of ingredients that work together to create a truly exceptional chocolate chip cookie. The base is a simple mixture of flour, sugar, butter, eggs, and vanilla extract – the foundation for any good cookie. But what sets this recipe apart is the addition of semi-sweet chocolate chips, milk chocolate wafers, walnuts, and dried cranberries and almond extract instead of vanilla.
The semi-sweet chocolate chips add a rich, cocoa flavor and a satisfying crunch to each bite, while the milk chocolate wafers bring a creamy, indulgent sweetness. The walnuts add a nutty flavor and a satisfying crunch, and the dried cranberries provide a burst of tartness that balances out the sweetness of the chocolate. And to top it all off, a hint of almond extract adds a subtle depth of flavor that ties everything together.
But the real game-changer in this recipe is the option to dip the cookies in either chocolate or white chocolate and drizzle them with either chocolate or white chocolate. This simple step takes the cookies to the next level, adding an extra layer of decadence and making them even more irresistible.
Ingredients For Chocolate Chip Cookie Recipe
- 2 sticks softened butter
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon almond extract
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate wafers
- 1 cup walnut pieces
- 1 cup dried cranberries
Equipment For Chocolate Chip Cookie Recipe
History of Cookies
Cookies have a long and interesting history. They are thought to have originated in ancient Persia, where they were made with a mixture of honey, spices, and nuts. Cookies were also a popular treat in medieval Europe, where they were called "biscuits," which means "twice cooked" in Latin. These early cookies were often hard and dry, and were primarily used as a means of preserving food during long journeys.
Cookies as we know them today, with their soft and chewy textures, are a relatively modern invention. The modern cookie is thought to have originated in the United States in the late 18th century, when butter, sugar, and other ingredients became more widely available. One of the earliest recorded recipes for cookies was published in the United States in 1796, and called for butter, sugar, and flour to be mixed together and then baked.
Since then, cookies have become a popular treat all over the world, with a wide variety of flavors and styles. They are enjoyed as a snack, dessert, or even as a breakfast food, and are often served with milk or other beverages. Cookies are also a popular choice for special occasions, such as holidays and birthdays, and are often given as gifts.
History of Chocolate Chip Cookies
Chocolate chips were added to cookies in the 1930s by Ruth Wakefield, the owner of the Toll House Inn in Massachusetts. According to the story, Wakefield was trying to make chocolate cookies by chopping up a chocolate bar and adding it to her cookie dough. However, the chocolate did not fully melt and became the chocolate chips that we know today. Wakefield's chocolate chip cookie recipe quickly became popular and was published in a newspaper, leading to the widespread adoption of chocolate chips in cookies. Today, chocolate chip cookies are a beloved treat enjoyed by people all over the world.
Baking Powder vs Baking Soda When Making Cookies: Which One Should You Use?
The main difference between using baking soda and baking powder in cookies is the type of reaction that occurs and the resulting texture of the cookie. Baking soda reacts with an acidic ingredient, such as buttermilk or molasses, to produce carbon dioxide gas and cause the cookie dough to rise. This can result in a crispier cookie with a larger spread. Baking powder, on the other hand, produces carbon dioxide gas through a chemical reaction between the baking powder and a liquid, such as milk or water. This can result in a cookie with a slightly cakier texture and a slightly more noticeable rise.
It's important to use the correct amount of leavening agent in a cookie recipe to ensure that the cookies turn out well. Too little leavening agent can result in a denser, flatter cookie, while too much can cause the cookies to spread too much or become too cake-like. It's also important to note that baking soda should be used in recipes that contain an acidic ingredient, while baking powder can be used in recipes without an acidic ingredient.
Which leavening agent should you use in cookies?
In general, the choice between using baking soda or baking powder in a cookie recipe will depend on the desired texture and flavor of the cookies. Both can be used effectively in cookies, but it's important to follow the recipe carefully and use the correct amount of leavening agent to ensure the best results.
It's important to make sure that you use the right proportions of other ingredients, such as flour and liquid, in your recipe to ensure that the cookies turn out correctly. Overusing baking powder can cause your cookies to turn out too dense or too crumbly.
Overall, using baking powder instead of baking soda can be a good way to add lift and a softer texture to your cookie recipe, as long as you use the right proportions and pay attention to the other ingredients in the recipe.
Am I Using Baking Powder or Baking Soda?
I’m using a large number of ingredients in my cookie recipe, so I’m using baking powder to add more volume instead of opting for a flatter cookie, which is what I’d get with baking soda. This is because the additional ingredients can weigh down the dough and make it more difficult for the cookies to rise. Using baking powder can help to compensate for this and create a more balanced texture in the finished cookies.
I hope you enjoy this delicious and indulgent cookie recipe. They're sure to be a hit with anyone who tries them, and they won't last long on the cookie tray!
OTHER RECIPES YOU’LL LOVE
- World’s Best Meat Lover’s Lasagna
- Creamy Cajun Chicken Pasta with Creamy Cajun Sauce
- Easy Pineapple Upside Down Cake
The Ultimate Chocolate Chip Cookie Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
2 sticks softened butter
¾ cup sugar
¾ cup brown sugar, packed
2 large eggs
1 teaspoon almond extract
2 ¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup milk chocolate wafers
½ cup walnut pieces
½ cup dried cranberries
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the softened butter, sugar, and brown sugar together until well combined and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Stir in the semi-sweet chocolate chips, milk chocolate wafers, walnut pieces, and dried cranberries until evenly distributed.
6. Drop the dough by the tablespoonful onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake for 12-14 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. If desired, melt some chocolate or white chocolate in a microwave-safe bowl in 30-second increments, stirring between each increment, until smooth. Dip the cooled cookies in the chocolate or white chocolate.
Keywords: chocolate chip cookie recipe