Soft Chocolate Chip Cookies

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.

Baking tools

Hand mixer

Madagascar Bourbon Vanilla extract

Glass mixing bowl

Melamine mixing bowl

Spatulas

Press'n seal wrap

Whisk

Drying rack

Baking sheet

Silicone baking mats

Dough scoops





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.









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