There are many ways to make chocolate chip cookies out there, but we've found this method to be the absolute best.
—but hey, having extra cookies is never a bad thing. Read on for Kelsey’s key tips.Kelsey says you want it to be really soft, so it creams together with the sugar more easily. Sometimes she puts the sticks on top of her oven while it preheats; she mentions that she took the butter out of the fridge the night before. However, you don’t want the butter to melt on the outside and stay hard on the inside, so be careful of that.
At three and a half minutes, she stops again to scrape the sides, and notes that it’s almost ready. The final result has stiff peaks and a larger volume. Make sure to scrape every bit off the mixer so you get it all in the dough.The secret to making sure your cookies aren’t tough is taking care to not overwork the gluten in the flour. You want toincorporate the flour so there’s no visible bits left in the dough.
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