Chocolate chip cookies come in many forms. Soft and chewy or golden brown and crisp … everyone has a favorite. Our recipe can be baked in the Wolf Gourmet oven with or without convection to yield different results, depending on your preference.
Before we get started making cookies, let’s review. What exactly is convection? With the convection setting, a powerful fan with high-volume airflow vents thoroughly circulates heated air for even baking with no hot spots. Convection can be used in tandem with Bake mode with a press of the button to reduce cooking time by up to twenty-five percent.
So, how does this affect your chocolate chip cookies? Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey – and some say it’s the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection. It gives the cookies more spread because they bake a bit more slowly and it maintains the soft texture many people crave.
Whichever kind of chocolate chip cookie you enjoy, this recipe will satisfy your sweet tooth. Using dark brown sugar gives a slightly more complex flavor and you may taste more of a caramel note. Dark or bittersweet chocolate chips are definitely worth seeking out at the store.
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 tablespoons unsalted butter room temperature
- 1/2 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 3/4 teaspoon pure vanilla extract
- 6 ounces bittersweet or dark chocolate chips
- Position oven rack to middle level. Set Wolf Gourmet oven to 325°F in BAKE with convection mode.
- In large mixing bowl, beat butter on medium speed for one minute. Add both sugars and beat two minutes. Add egg and vanilla; beat one more minute. Mix in flour, salt and baking soda on low speed until evenly blended. Add chocolate chips and incorporate on low speed.
- Place dough by mounded tablespoons on baking sheet lined with parchment paper or silicone mat. Bake 12 to 15 minutes or until edges have browned.
Tip: The use of parchment paper in this recipe makes it easy to remove the cookies after baking by simply sliding the entire sheet of parchment (with the cookies) off the pan and onto a cooling rack.
Learn more about the Wolf Gourmet countertop oven.
6 comments on “How to Make the Absolute Best Chocolate Chip Cookies: Baking with (or without) Convection”
Add a Comment
Thanks for finally writing about Baking with (or without) Convection | Wolf Gourmet Blog, I Liked it!
Recipe says “add both sugars” while listing only brown sugar in the ingredients.
Looks like the recipe is updated, says granulated and brown sugar.
The recipe doesn’t say how many eggs.
How many eggs ????
You can tell based on the other ingredients that it’s one egg. Also recipe says “add egg”, not “add eggs”. So one should definitely be right 🙂