The Best Soft Chocolate Chip Cookies Recipes
Soft and fluffy chocolate chip cookies. If you prefer harder cookies you can increase oven temp to 375* F and shorten baking time to 8-10 mins. If you like nuts add a cup to the dough with the morsles. Also, you can multiply the recipe and freeze for baking later. Form the dough into balls and partially freeze on cookie sheet(this prevents cookie dough from sticking and freezing together). then you can put them into a freezer bag and enjoy them later. To keep soft cookies soft, put a slice of bread in the container you store the cookies in.
Recipe From food.com
Provided by chefamarie
Categories Drop Cookies
Time 35m
Yield 48-72 cookies, 24 serving(s)
Number Of Ingredients 10
These are simply amazing. If you are looking for a soft and chewy melt in your mouth chocolate chip cookie -- this is it. Look no further. Just try and only eat one. This is one of my most requested recipes.
Recipe From food.com
Provided by Cake Baker
Categories Dessert
Time 23m
Yield 11 dozen tsp. sized cookies, 132 serving(s)
Number Of Ingredients 10
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In large bowl, using hand mixer, or in bowl of stand mixer, combine melted butter, granulated sugar, and brown sugar. Mix on low until creamy. …
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In large bowl, using hand mixer, or in bowl of stand mixer, combine melted butter, granulated sugar, and brown sugar. Mix on low until creamy. …
5/5 (7)
Total Time 15 mins
Category Cookies
Calories 157 per serving
- Preheat oven to 350F degrees, place oven rack at middle position and line two baking sheets with parchment paper. Set aside.
- Melt butter in microwave for 40 seconds until barely melted. You want the butter melted but not hot.
- In large bowl, using hand mixer, or in bowl of stand mixer, combine melted butter, granulated sugar, and brown sugar. Mix on low until creamy. Add the vanilla and mix until incorporated.
- Add the egg and mix ONLY for 10-15 seconds, still on low speed. This is important as overbeating the mixture with the egg will make for a too-stiff batter. Turn off the stand mixer or beaters.
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Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking …
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- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
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From foodnetwork.com
Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat …
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Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat …
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Steps 6
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Step 1. Mix everything together by hand mixure, or by hand. Perferibly starting with your wet ingrediants, and ending with your dry. Step 2. Once everything is mixed grab your …
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