Soft Chewy Chocolate Chip Cookies Recipe 455 Food

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. 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 the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

SOFT & CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray).
• Combine the flour, baking soda, and salt in a bowl. Stir lightly.
• In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
• Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
• If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor). Stir in the cinnamon.
• Add the chocolate chips and mix into the dough until they are evenly distributed.
• Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
• Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
• Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
• Just don't stack them on top of one another while they are still soft!
• Enjoy!

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl combine the sugars and melted butter and mix until combined. Then stir in the eggs and vanilla.
• In a separate bowl mix together the flour, baking soda and salt.
• Add the dry ingredients to your wet mixture. Mix with a spoon until a dough is formed (don't over mix).
• Once your dough is formed add the chocolate chips. Gently mix them in with a spoon.
• Put your dough in the freezer for 20 minutes.
• Preat oven to 325 degrees.
• grease a baking tray or use parchment paper. roll dough into walnut sized balls and bake for 12 minutes.
• let cookies sit for 3-5 minutes before removing them from the baking tray.
• enjoy!

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375*F.
• In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
• Add vanilla and eggs; blend well.
• Add flour, baking soda and salt; mix well.
• Stir in chocolate chips.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 375*F for 8 to 10 minutes or until light golden brown.

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, baking soda, and salt in a small bowl.
• In a separate bowl, beat butter and shortening until creamy.
• Add sugar and vanilla and beat with a mixer on medium speed until well blended.
• Beat in eggs, one at a time, mixing well.
• Add flour mixture, and beat slowly to incorporate, then beat to blend well.
• Stir in chocolate chips and nuts.
• Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
• Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
• If using 2 pans in 1 oven, switch positions at half-time.
• Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
• Serve warm or cool.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F degrees.
• In a large bowl, cream margarine and brown sugar together.
• Beat in eggs one at a time.
• Add vanilla.
• Sift dry ingredients together.
• Add to wet mixture.
• Stir in chocolate chips.
• Do not overmix.
• Drop onto a greased cookie sheet (or roll into balls if you prefer).
• Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
• In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
• Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
• Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Whisk Flour, Baking Soda, and Salt.
• Beat Butter with an electric mixer until fluffy. Add Brown Sugar and White Sugar and continue beating until light and fluffy.
• Add Egg, Egg Yolk, Milk, and Vanilla Extract and beat untill well blended.
• Gradually add Flour mixture on low speed until just incorperated.
• Stir in Chocolate chips. Drop in 1-inch balls onto a cookie sheet (DOUGH WILL BE VERY STICKY).
• Bake 6-8 minutes or untill edges are brown. Cool about 3 minutes or until centers are set.
• Eat cookies. ENJOY!