How to Make Soft and Chewy Chocolate Chip Cookies
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One of the simplest and most basic things to bake is cookies. Chocolate chip cookies are a snack so timeless and classic that there are millions of recipes for different styles of chocolate chip cookies. Here’s the recipe that I used for some recent batches of soft chocolate chip cookies.
These cookies are very simple to bake, which makes for an easy recipe and photoshoot. To make them even easier, I prefer to use silicone baking mats instead of parchment paper. Using these is just like using parchment paper, but they can be re-used and are easily washed with soap and water. I also used dough scoops to easily place even amounts of cookie dough onto the cookie sheets.
Storage:
These cookies stay good in an airtight container for upwards of two weeks, and they won’t get stale and will still be chewy. When I made these cookies, I expected them to last at least a week, but they were gone within two days between my husband and my daughter.
If you’ve made cookie dough that isn’t quite ready to be baked, storing cookie dough is quite easy and makes the cooking process a bit more relaxed and spaced out. To freeze the dough, scoop out the dough onto the cookie sheets like you would if you were to bake them, but instead stick them into the freezer for 6 hours, or until the dough is hard. After freezing, put the frozen cookie dough into a bag and place it in the freezer. These will stay good for 3 months, and are perfect for when you want to have cookies without having to prepare them, or are good for when you have company at the house.
Soft Chocolate Chip Cookies
Equipment
Ingredients
- 2 ¾ Cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp salt
- 1 Cup Unsalted Butter Room Temperature
- 1 Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 2 Cups Semi-Sweet Chocolate Chips
Instructions
- Whisk together flour, baking soda, and salt in a large mixing bowl.
- In a separate stand mixer bowl with a paddle attachment, mix together the butter, brown sugar, and granulated sugar for 1-2 minutes, or until well combined.
- Add eggs one at a time, mixing well in between each egg. Mix in the vanilla.
- Slowly mix in the flour mixture ⅓ at a time, mixing in between each addition. Mix until just combined.
- Remove the bowl from the stand mixer, and fold in the chocolate chips into the dough with a wooden spoon.
- Line baking sheet with parchment paper. Scoop the dough onto the baking sheets using a small size (1.58 inchd) dough scoop.
- Cover the bowl tightly, and chill in the refrigerator for 2 hours.
- Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper or silicone mats and set aside.
- Remove the dough from fridge. Place cookie dough scoops on the baking sheet. Make sure to leave even amounts of room between each cookie so they can expand during baking.
- Bake in multiple batches for 10-12 minutes, or until the edges of the cookies are golden-brown. Remove the baking sheet from the oven and let cool for 5 minutes, then transfer to a cooling rack to finish cooling.
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