🍪 Extra Information & Tips for Better Chocolate Cookies
🔸 1. Dough Texture
The dough should be soft but not sticky.
If it feels too sticky → add 1 tablespoon of flour.
If it feels too dry → add 1–2 teaspoons of milk.
🔸 2. Type of Sugar
White sugar makes the cookies crispy.
Brown sugar makes them soft and chewy.
→ You can mix both (half & half) for the best texture.
🔸 3. Make Them More “Chocolatey”
If you want richer chocolate cookies, you can add:
2 tablespoons cocoa powder to the dry ingredients.
Or 50–80 g chocolate chips into the dough.
🔸 4. Chill the Dough (Optional but Helpful)
Let the dough rest in the fridge for 15–20 minutes:
Helps the cookies keep their shape
Prevents spreading too much in the oven
Makes the texture better
🔸 5. Space Between Cookies
Leave 4–5 cm (about 2 inches) between each cookie on the baking tray because they spread while baking.
🔸 6. Baking Time Makes a Difference
10 minutes = soft & chewy cookies
12–13 minutes = crispy edges
Don’t overbake—they continue to firm up as they cool.
🔸 7. Cooling
Let them cool on the tray for 5 minutes before transferring to a wire rack. This helps set the texture perfectly.
🔸 8. Flavor Boost Options
You can add:
A pinch of cinnamon for warmth
A little espresso powder to deepen the chocolate flavor
Sea salt flakes on top for a gourmet touch