Soft and Chewy Chocolate Chip Cookies. Low Prices on Chewy Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie—which is made in the soft and chewy style—gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy.
You will need fully softened unsalted butter for these cookies. You'll also need flour, eggs, brown and white sugar, vanilla, semi-sweet chocolate chips, baking soda, baking powder, cornstarch, and salt. Stir in chocolate chips and nuts. You can cook Soft and Chewy Chocolate Chip Cookies using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Soft and Chewy Chocolate Chip Cookies
- It’s 2 1/4 cup of flour.
- It’s 1/2 tsp of baking soda.
- Prepare 1 cup of (2 sticks) unsalted butter, room temperature.
- It’s 1/2 cup of granulated sugar.
- You need 1 cup of packed light brown sugar.
- You need 1 tsp of salt.
- It’s 2 tsp of pure vanilla extract.
- Prepare 2 of large eggs.
- You need 2 cup of semi sweet and/or milk chocolate chips.
Stir in the chocolate chips by hand using a wooden spoon. Using your stand mixer or a hand mixer, beat the butter, brown sugar, and white sugar until fluffy. Add the flour, baking powder, baking soda, and salt. There are a few secrets to the best classic, chewy chocolate chip cookies.
Soft and Chewy Chocolate Chip Cookies step by step
- Preheat oven to 350°F. In a small bowl whisk together flour and banking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle adjustment, combine both sugars with the butter; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon – sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes..
- Remove from oven and let cool on baking sheet about 1-2 minutes.
- Transfer to a wire rack and let cool completely.
- Store cookies in air tight container at room temperature up to 1 week.
Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.