Most people like to use self-rising flour. I don’t use self-rising flour as it tends to always make recipes different than what is anticipated with the finished product. Some people are fine with having less than perfect results but I’m not one of them. Instead, go with an all-purpose yogurt and add your baking powder or baking soda or both if the recipe calls for it. This ensures that you have the right of amount ingredients to the recipe.
Baking soda can also cause issues with the rising from the dough. Ensure to store your baking soda correctly. After I open mine, I pour it into a plastic bag and keep it in the cabinet with the rest of my baking ingredients. This ensures that the humidity from the air doesn’t cause it to go bad.
Never use margarine. Margarine and vegetable spreads have more oil in them and may cause your cookies to come out with a burnt bottom or will have an oily consistency and texture in the end. It usually leaves you with burnt bottoms and mushy tops. When making cookies from scratch, always use creamed butter stick butter. I personally prefer to use salted cream butter (stick butter in the grocery that is either salted or unsalted). Most recipes call for salt in them with unsalted butter but using the salted butter will make them taste great with that extra added umph to them.
Salt can ruin your recipe if you add to much. Coarse sea salt is the best for baking since it is not so fine and powdery that you wind up with a very salty flavor. Coarse sea salt also helps during the baking process in the oven as the bigger pieces will melt with the dough giving you an even taste throughout.
Everybody knows that cage free brown eggs taste the best, right? Do not believe me cook one and compare it with your regular white egg. They’ve a richer flavor and a darker yellow color. Therefore, I really like cage free brown eggs for everything I have to use them together with and chocolate chip cookies are no exception.
Sugar consistently has people on the fritz when they see light brown sugar, dark brown sugar, or granulated sugar. Light brown sugar and dark brown sugar are just granulated white sugar with molasses added to it. Your taste preference will differ upon how much you really like molasses. I don’t care much for syrups so when a recipe calls for dark brown sugar, I will substitute the dark brown for light brown and double what the original amount was only for the brown sugar. This provides your biscuits a carmelized flavor with no deep molasses undertones.
Vanilla extract is one of the few items you should really splurge for period. Imitation vanilla can give your baking a mild vanilla flavor or nothing at all as where a true vanilla extract will really provide you with a vanilla taste and has a very strong odor such as that while your baking, your house will smell like paradise. If you can purchase vanilla beans where you are and have vodka on hand, make some home made and send me a bottle!
Chocolate chips are the main ingredient. You can not go wrong with whatever chocolate you discover that you like. However, I use semi-sweet because the batter is always super sweet. The semi-sweet will not overpower the sweetness to where you are chugging a gallon of milk to quench your thirst. Dark chocolate chips are also quite a good suggested chocolate because as said earlier, the batter is already very sweet.