Soft Chocolate Chip Cookies
Soft and chewy chocolate chip cookies that are perfect for a warm winter day. The cookies are made with simple dough that is filled with soft, gooey chocolate chips. They are rolled in sugar before being baked, resulting in a crispy outer crust and a soft and pillow-y interior.
What is the history of chocolate chip cookies?
The best soft chocolate chip cookie was invented in the 1930s by Ruth Wakefield, owner of the Toll House Inn in Massachusetts. She was making chocolate cookies and ran out of baker’s chocolate, so she substituted chopped up pieces of Nestle semisweet chocolate. The cookies were a hit, and the rest is history.
Why you’ll Love This Soft Chocolate Chip Cookies:
- Soft and chewy chocolate chip cookies are a classic for a reason! They are easy to make and always delicious. This recipe is simple, but the cookies turn out perfect every time.
- The cookies are filled with soft, gooey chocolate chips for a delicious treat.
- The sugar coating on the roll in dough adds a crunchy texture that contrasts nicely with the soft and chewy cookie center.
- This is a great recipe for beginners. Gooey and delicious, these chocolate chip cookies are one of the best cookie recipes for beginners. This is a wonderful recipe that also freezes well. It’s an excellent choice for a crowd to serve as they will not be disappointed.
- Make sure to roll the dough out and press the cookies into the pan. Bake for about 8 minutes, or until the edges are lightly browned. Remove from oven and allow to cool completely before slicing into them.
- The cookies are then rolled in confectioner’s sugar. This is a great cookie recipe for beginners. These wonderful cookies taste equally delicious both warm and cold. They are also simple to make and you can really personalize the recipe with your own ingredients.
Variations of Soft Chocolate Chip Cookies
- Substitute 4 tablespoons of butter for the 1 tablespoon of shortening. Substitute 6 ounces of semi-sweet chocolate chips for the 2 ounces of semisweet chocolate chips. Add both the butter and chocolate chip mixture to a bowl before adding the other ingredients.
- Substitute 1 teaspoon of vanilla extract for the 2 teaspoons. Add 1/2 cup of dried cranberries to the dough. Add a few drops of almond extract to the dough if desired.
- Substitute a few drops of blueberry extract for the almond extract if desired. Add 1 teaspoon of orange zest to the dough. Melt and add 1 ounce of semi-sweet chocolate chips as an addition to the dough before baking.
- Add 2 teaspoons of orange extract to the dough. Add 1 teaspoon of cinnamon to the dough before baking.
Chef’s Tips Soft Chocolate Chip Cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract. Gradually add flour mixture to butter mixture, mixing until just combined. Stir in chocolate chips.
- Drop by rounded teaspoons onto prepared baking sheet.
- Bake until the top of the cookies is lightly browned, 10 to 12 minutes, rotating sheets halfway through baking time. Allow to cool completely on wire rack before serving.
What is the secret to making soft cookies?
The secret to making soft cookies is to use a combination of butter and oil. The butter gives the cookies a rich flavour, while the oil makes them soft and fluffy.
I love to add chocolate chips in this recipe. I prefer a smaller cookie, however, with a lot of crunch. The dough must be soft enough to spread around the edges and make an indentation in the middle. The cookies are supposed to be chewy.
What makes your cookies soft and chewy?
The cookies are supposed to be chewy. I use the same dough for two or three batches of cookies. I usually make a few dozen cookies, but I make about ten times that amount for my neighbors and friends. Your family will love this soft, chewy cookie recipe.
What makes chocolate chip cookies hard or soft?
The dough should be soft enough to spread around the edges and make an indentation in the middle.
I prefer a smaller cookie, however, with a lot of crunch. The dough must be soft enough to spread around the edges and make an indentation in the middle.
How to make fluffy soft chocolate chip cookies?
The dough should be soft enough to spread around the edges and make an indentation in the middle. The cookies are then baked on a baking sheet covered with parchment paper. If you are making small cookies, you can bake them on regular baking sheets.
How much baking powder in chocolate chip cookies?
A general rule of thumb is 1 teaspoon baking powder for every cup of flour. For chocolate chip cookies, that would be about 2-3 teaspoons baking powder.
What temp to bake chocolate chip cookies?
There is no one-size-fits-all answer to this question, as the ideal baking temperature for chocolate chip cookies will vary depending on the recipe you use. However, most recipes call for baking the cookies at around 350 degrees Fahrenheit.
Other Recipes you’ll Love:
Easy gingerbread cookie recipe
How to make Soft Chocolate Chip Cookies
Best Soft Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth. Add sugar and beat until fluffy, about 2 minutes. Add eggs and vanilla and beat until combined.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Gradually add to butter mixture, mixing until just blended
- Stir in chocolate chips. Drop dough by rounded tablespoons onto prepared sheet, spacing cookies about 2 inches apart. Bake for 10 to 12 minutes, or until cookies are golden brown and set in the centers.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.