What's going on your holiday cookie plate this year? Chocolate chip cookies might not be on your Christmas cookie list, but let's face it — they're (almost) everyone's favorite. Whether you're baking them for a potluck or a party, the perfect chocolate chip cookie will always win out.
We talked to a professional baker to discover how she makes the best chewy, gooey chocolate chip cookies ever, and her three tips may surprise you.
Last year we visited Jen Musty, the baker extraordinaire behind San Francisco's Batter Bakery. Jen gave us quite a few tips for making better cookies of all sorts, but in honor of holiday cookie season, let's take a closer look at the classic.
See the Full Tour with Jen: 12 Pro Tips for Making Better Cookies from Jen Musty at Batter Bakery
Jen Musty's 3 Pro Tips for Chocolate Chip Cookies
Leela describes Jen's chocolate chip cookies as chewy on the inside, crusty on the outside, with big discs of quality chocolate, and a touch of Maldon sea salt, oh yeah. Sounds good to me! Here's how she does it.
1. Use high-gluten flour.
Jen swears by a high-gluten flour to give the chew and crust she's so famous for in her remarkably good chocolate chip cookies.
2. Size matters: Try 4 ounces.
Size is also important for the perfect chocolate chip cookie. Jen says that a measuring scoop of about 4 ounces makes a large, indulgent cookie with a great balance between chew, loft, and craggy-crusty edges (it's the little things, right?).
3. Age the dough.
Lastly on this chocolate chip topic, ageing the dough a day or two in the fridge (no freezing) yields more complex flavor in the final cookie.
Chocolate Chip Cookies, 7 Ways
Ready to make a batch? Here are a few to try, from the traditional to the slightly less so.