The vibe of Friday is the best, isn’t it? It’s that feeling of almost being able to hang out and chill TFO.
I don’t have any crazy plans this weekend but it might consist of us taking a trip to the vet because Amelia is favoring/licking her left toe obsessively and she won’t let me look at it. Every time I get close she starts to show her teeth at me like a psycho. So, hopefully it doesn’t cost a million dollars/her toes are a-ok.
Moving onto cookies…
Remember when I did that nerdy post all about chocolate chip cookies? Well, that post was actually SO much fun to execute and write because I learned a whole lot about CC cookies. And I figured out how to get closer to the cookie I had in my dreams/brain.
I really love doing these types of baking experiments because I learn so much. I’m thinking of doing a post on the perfect white cake because while I’ve made a ton of cakes, I’m still searching, still learning what makes a white cake hella special. Let’s learn things together!
Also, before we begin, I’d like to give a special shout-out to my friend and helper, Billy. In case you don’t know, Billy helps me pretty much every week with helping create content for this space and he extra helped with these cookies because he loves nothing more than to talk nerdy about chocolate chip cookies.
Here’s the breakdown of the choices I made (AND WHY!) with these chocolate chip cookies.
I’ll also say that there is no perfect chocolate chip cookie because we’re all after different things. Some people like thin and chewy, some like crispy, some like super soft. Those recipes are good too.
This one is soft in the center that is slightly chewy and a teeny bit crunchy around the edges. They are not cake-y but are a little fluffy.
Ok, here is the breakdown:
Most cookie recipes begin with you creaming room temperature butter with sugar(s). But melting the butter vs. using room temperature butter will lead to a chewier cookie. I’m am very down with a chewy cookie so I went the melted butter route.
BAKING POWDER + BAKING SODA:
The baking powder in this recipe gives it a bit of a lift, while the baking soda helps these cookies spread. A lot of recipes you see that only have baking soda are on the thinner side. There is nothing wrong with this but I like a bit of both.
I added a bit more flour in this recipe to make it a little bit thicker cookie but not too much because I didn’t want it to be dry. I love the thickness of this cookie. It’s not too thin and not too thick/cake-y/dry. It my opinion, this has a super good ratio of butter to flour.