Recipe: Perfect Soft and Chewy Chocolate Chip Cookies

  • 2 min read
  • Jun 19, 2021

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.

Recipe: Perfect Soft and Chewy Chocolate Chip Cookies 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

  1. It’s 2 1/4 cup of flour.
  2. It’s 1/2 tsp of baking soda.
  3. Prepare 1 cup of (2 sticks) unsalted butter, room temperature.
  4. It’s 1/2 cup of granulated sugar.
  5. You need 1 cup of packed light brown sugar.
  6. You need 1 tsp of salt.
  7. It’s 2 tsp of pure vanilla extract.
  8. Prepare 2 of large eggs.
  9. 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

  1. Preheat oven to 350°F. In a small bowl whisk together flour and banking soda; set aside.
  2. 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.
  3. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  4. Drop heaping tablespoon – sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  5. Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes..
  6. Remove from oven and let cool on baking sheet about 1-2 minutes.
  7. Transfer to a wire rack and let cool completely.
  8. 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.


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