Excessively Good Chocolate Chip Cookies

I have a confession to make: I am addicted to chocolate chip cookies. I can’t help it, they are just so dang good. And these cookies? They are excessively good. Like, really, really good. So good that you might not be able to stop at just one (or two… or three…). But trust me, they are worth it.

Ingredients

• 1 cup melted butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 (12 ounce) package semisweet chocolate chips

Instructions

In a large bowl, cream the sugar, butter and maple syrup. Add eggs and vanilla extract and mix well. In a food processor, grind the oats to a coarse texture.

Mix the dry ingredients together (except for chocolate chips) and add half of it to the creamed mixture. Add the cracker crumbs and nuts and mix well before adding the rest of the dry ingredients. Stir in chocolate chips last.

Form dough into small balls and place them on an ungreased cookie sheet 3 inches apart. Press cookies flat with your hand or a fork. Bake at 350 degrees Fahrenheit for 10-12 minutes.

Nutrition Facts

• Calories: 190
• Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 30 mg
• Sodium: 210 mg
• Carbohydrates: 24 g
• Fiber: 1 g
• Sugar 14g
• Protein 2g

What is the secret to the best cookies?

The secret to the best cookies is all in the ingredients and preparation. First, you need to choose the right type of fat. Butter or shortening both work well, but butter will give your cookies a richer flavor. For chocolate chips, go for morsels rather than chips – they’re larger and have more flavor.

Next, follow these key rules when making your cookie dough: cream the butter and sugar together until light and fluffy; don’t overmix the dough (this will make it tough); refrigerate the dough for at least an hour before baking; use parchment paper on your baking sheet; and finally, don’t overbake your cookies! These simple tips will ensure that you end up with delicious, soft, chewy cookies every time.

How can I make my cookies fluffier instead of flat?

There are a few things you can do to make your cookies fluffier instead of flat. First, make sure that your baking soda and baking powder aren’t expired. Second, use baking powder instead of baking soda. Third, roll your dough balls into cylinders. Fourth, chill the dough. Fifth, use a silicone mat instead of a greased baking sheet. Sixth, add another egg yolk.

Expired baking soda and/or powder is one of the most common causes of cookies coming out flat. When these ingredients lose their potency, they can no longer provide the lift needed to produce fluffy cookies. Make sure to check the expiration date on your baking supplies before using them in order to avoid this problem.

Baking powder is a better leavening agent for cookies than baking soda because it produces a more consistent rise throughout the cooking process. Baking soda can also leave an unpleasant taste in baked goods if not used correctly. For best results, stick with baking powder when trying to achieve fluffy cookies.

Rolling cookie dough into cylinder shapes rather than balls will also help them to bake up fluffier and taller rather than spread out and flat like pancakes.

Why are my cookies baking so flat?

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here’s what’s happening: The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

The key to avoiding this problem is to make sure your oven is not too hot. You can do this by using an oven thermometer to check the temperature of your oven and adjusting it accordingly. Additionally, you can try reducing the amount of time you bake your cookies. If you find that they are still coming out flat, you may need to experiment with different recipes or baking techniques until you find one that works for you.

How do you make sugar cookies fluffier?

There are a few things you can do to make sugar cookies fluffier. The first is to bake them at a lower temperature, around 350 degrees. This will prevent the cookies from getting too crispy and help them retain their fluffy texture. Additionally, you can leave the cookies on the baking sheet for a few minutes after they come out of the oven to let them continue cooking and puff up slightly. Finally, make sure you use plenty of butter or shortening in your dough – this will ensure that your cookies are nice and moist.

What is the secret to making good cookies?

There is no single secret to making good cookies. Instead, it is a combination of several factors that will determine the quality of your cookies.

First and foremost, always use butter. Butter gives cookies their rich flavor and texture, so using margarine or another type of spread will not give you the same results.

When it comes to sugar, choose the right type for your recipe. If you are looking for a crisp cookie, then granulated sugar is best. But if you want a softer cookie, then brown sugar or honey would be better choices.

The kind of flour you use is also important. For most cookies, all-purpose flour is fine. However, if you are making something like shortbread which requires a finer texture, then using cake flour or even almond meal can make a big difference. Just be sure to check that your flour is fresh – expired flour can make baked goods taste flat and dull. As for chocolate, again it depends on what kind of cookie you are making and what taste you are going for. If you want something with a strong chocolate flavor, then go for dark chocolate; but if you want something more mellow and sweetened, milk chocolate or white chocolate would be better options.

Creaming the butter and sugar together until light and fluffy is key to getting the right consistency in your dough – too little creaming and your cookies will be dense; too much creaming and they’ll spread out too much while baking. Once the butter and sugar are creamed properly, beat in the eggs one at a time until fully incorporated before folding in the flour gently with a spatula (overmixing will result in tough cookies).