The ideal temperature to store your chocolate is 65*.
Semi-sweet chocolate generally lasts for 2 years if it is stored properly.
If chocolate is not stored properly (temperatures fluctuate too much) it can “bloom”. If bloom occurs, a thin white film with form over the chocolate. You can still bake with chocolate if it blooms but, it is not recommended to make candies with it.
If chocolate is exposed to light, it will go bad faster.
After time, chocolate will go rancid. The more cocoa the chocolate has in it, the quicker it will go bad. Example: a chocolate that contains 80% cocoa will go bad faster than a chocolate with 40% cocoa.
For more information on different types of chocolates, click here: Chocolate facts
Chocolate will absorb the smells of the kitchen so be sure to keep it sealed in an air tight container when storing.
Chewy vs. Crispy
How do you like your chocolate chip cookies? Do you like them thin and crispy or thick and chewy? There are certain factors that will contribute to the texture of your cookies.
You can interchange white sugar and brown sugar in most recipes. The white sugar will give you a crispier cookie where as the brown sugar, since it contains molasses will give you a moister cookie.
If brown sugar becomes hard, place a piece of bread in the container overnight and it will soften again. The sugar will draw moisture from the bread!
As sugar caramelizes as the cookies bake, it will help give you cookies a brown color.
The more sugar you use in your recipe, the more the cookie will spread as it bakes.
For the most part if a recipe calls for flour you can use all-purpose flour. Usually if another type of flour is called for it will specifically state for you to use that type of flour, such as: cake flour.
Pastry flour is lower in proteins and will make your cookies more crumbly.
Bread flour will make your cookies chewier.
Butter / Shortening
For chewy chocolate chip cookies: Use brown sugar , bread flour and butter.
For crispy chocolate chip cookies: Use all purpose flour, white sugar and shortening.
Chocolate Chip Cookie Tips
If you like you chocolate chip cookies moist and chewy, remove them from the oven just before they are done. Let them rest on the warm baking sheet until they are cool.
If your baking time is 8-10 minutes, remove from the oven after 7-8 minutes.
Be sure your baking sheet cools completely between baking batches. If it is warm, it will shorten the bake time for that batch.
If you have one cookie sheet with 6 cookies baking and one with 12, the sheet with 12 will have to bake longer. Try to put the same number of cookies on each sheet when baking.
Once you make a great chocolate chip cookie recipe, make a note in your cookbook or on your recipe card as to the exact amount of time you baked them. This way you do not have to try to perfect it again the next time.
My Favorite Chocolate Chip Cookies
- 1 cup butter or margarine
- 1/4 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 pack of instant pudding**
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 1/2 bags of semi sweet chocolate chips (18 ounces)
Pre-heat oven to 375*.
Cream together butter, sugar, vanilla and pudding.
Beat in your eggs and then add your dry ingredients (batter will be stiff).
Drop by spoonfuls onto greased cookie sheet.
Bake for 8-10 minutes.
** I like to use white chocolate or cheesecake flavored instant pudding. Get creative!
In addition to choosing your flavor of pudding, you can also try adding in some Oreo cookie bits and/or toffee bits to these cookies. Try this: Add chocolate chunks in the place of the chocolate chips and Oreo bits. You can make some: Chocolate chunk and Oreo cookies!
Neman Marcus Chocolate Chip Cookies
- 1 stick butter, softened
- 1 cup light brown sugar
- 3 tbsp sugar
- 1 egg, large
- 2 tsp vanilla
- 1 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp instant espresso coffee powder
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 300*.
Line cookie sheet with no-stick foil (I added this to the recipe).
Cream butter and sugars with mixer until fluffy.
Beat in egg and vanilla.
In a separate bowl mix together dry ingredients.
Add dry mixture into wet mixture and mix until blended.
Add coffee powder and chips.
Drop cookie dough onto cookie sheet 3 inches apart in 2 tablespoon increments. Press down dough with the back of your spoon. This will make each cookie about a 2 inch circle.
Bake for 20 minutes or until edges are lightly browned.
This recipe dates back to at least 1960. It is an oldie but goodie!
1960 Chocolate Chip Cookies
Set the oven to 375*.
Cream 1/2 cup butter.
Beat in 6 tbsp brown sugar and 6 tbsp white sugar, until light and smooth.
Stir in 1 egg, 1/2 tsp salt, 1/2 tsp baking soda in 1 tbsp hot water, 1 1/8 cup flour, 1/2 cup chopped nuts, 1 tsp vanilla and 1 pkg. mini chocolate chips.
Arrange teaspoonfuls onto buttered cookie sheet (I like to use a no-stick foil lined cookie sheet), about 1 inch apart.
Bake 8-9 minutes.
No Bake Chocolate Chip Cookies
- 2 ½ cups graham crumbs
- 1 can sweetened condensed milk
- 1 ½ cups chocolate chips
- ½ cup shredded coconut
First, put coconut into a food processor or blender and make into a fine dust.
Then, mix graham crumbs, milk and chips together.
Roll into 1-inch balls and roll in coconut.
Store in an airtight container.
These cookies do freeze well.