Classic, cozy, and comforting, a chocolate chip cookie (preferably straight out of the oven) is a simple pleasure like no other. For many, this craveable confection evokes fond childhood memories—often ones that include a tantalizing plate of the chocolate-studded dessert alongside a glass of milk.
Despite the simple nature of chocolate chip cookies, there are some elements that make this sweet treat shine, including a solid ratio of cookie to chocolate.
“That doesn’t necessarily mean more chocolate,” says Stephen Chavez, senior chef-instructor at the Institute of Culinary Education’s campus in Los Angeles. “If there is too much chocolate, then it is no longer a chocolate chip cookie. It’s just chocolate held together with a little dough. You should also be able to taste the other ingredients in the cookie. Butter, brown sugar, salt, and vanilla are all part of the deliciousness that make a good cookie.”
Most importantly, Chavez highlights the significance of the texture, adding, “a great chocolate chip cookie should also have a crispy exterior, with a soft, chewy middle. It should not be completely flat and dry so that it shatters or crumbles with the first bite.”