The Best Chocolate Chip Pumpkin Cookies Recipe (2024)

FAQs

What is the secret to making the best cookies? ›

Semi-sweet chocolate has a good balance of sweetness and bitterness, making it the perfect ingredient for baking. Many people find milk chocolate to be too sweet for cakes and bakes. On the other hand, the richness of darker chocolate can overwhelm other ingredients.

The combination of the toasted grain with the browned butter, caramelized sugar, vanilla and chocolate are “the beautiful rich flavors that blend together in a chocolate chip cookie,” she said. And as the chocolate melts, it becomes more aromatic and punches up the flavor.

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

Ghirardelli Semi-Sweet Chocolate Baking Chips. Hershey's Semi-Sweet Chocolate Chips. Market Pantry Semi-Sweet Chocolate Morsels. Nestle Toll House 53% Cacao Dark Chocolate Morsels.

With its consistent texture and chocolate flavor, Ghirardelli remains one of our reliable go-tos for baking chocolate.

When I make chocolate chip cookies, why don't the chocolate chips melt in the oven? Cooking chocolate tends to have less cocoa butter than eating chocolate, which raises the cooking chocolate's melting temperature and makes it more difficult to melt.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out.

What is the purpose of egg in chocolate chip cookies? ›

Egg yolks also help to keep all of the ingredients together, so, with cookies, they're needed to achieve the right consistency of the dough. And egg whites can help get the cookies to a fluffy end result. Using whole eggs will result in a cookie that has a cake-like texture with a rich flavor.

Don't Overbake!

This isn't a revolutionary tip and is probably quite obvious, but if you leave your cookies in the oven for even a few minutes longer than necessary, the mix will dry too quickly and lead to more rigid, dry cookies.

The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.