Mastering the Chocolate Chip Cookie

Over the past few weeks, I’ve been experimenting with chocolate chip cookies. Everyone likes them differently and it is amazing that by just altering a few ingredients or chill time, you can make the cookie be exactly how you want it to be. On this post, I am sharing three versions. Having these three in your tool box is sure to come in handy. You’ll be able to bake the perfect version of everyone’s chocolate chip cookie. The links to each recipe are in the tittles below.
 

Version one - Soft, Full, and Chewy Chocolate Chip Cookies.
 

This version is my husband’s favorite. I really enjoy them too. To get the cookies to be soft like this, I use baking powder instead of baking soda. This helps it rise and not spread as much. Also, chilling the dough for 30 minutes helps keep it soft and full bodied. This will surely please everyone who loves soft chocolate chip cookies.
 

Version two - Crispy Chocolate Chip Cookies.
 

Fans of a crispier cookie will love this one. It still has a softer middle because it’s still a cookie, not a biscuit. The combination of baking soda and powder and a higher ratio of white sugar to brown sugar helps achieve the spread that makes it crispy.
 

Version three - Easy and Perfect 20 minute Chocolate Chip Cookies
 

I think this is the perfect recipe. It yields a soft cookie with a cake-like texture and minimal crunchiness on the edges. It is by far my favorite chocolate chip cookie. The recipe utilizes melted butter which makes mixing all the ingredients super easy. There is no chill time required! So you can get your cookies almost instantly. I am so glad I decided to try baking cookies this way. The result was amazing and this is my go-to method. It takes only 20 minutes to prep and get a batch out of the oven!