Ultra Soft Chocolate Chip Cookies Food

SKINNY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
• Pull out 2 medium bowls, one for dry ingredients, one for wet.
• In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
• Whisk in the vanilla, then the egg. Whisk in the honey.
• Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
• Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
• Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
• Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
• Place on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
• Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
• Let cool on the pan for a few minutes before removing to a cooling rack.
• Drink with lots of milk!

SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven 350 degrees.
• Combine flour and baking soda.
• In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
• Mix until well blended.
• Add eggs and mix well.
• Beat in the flour mixture.
• Stir in chocolate chips.
• Drop by rounded teasponful and bake 10-12 minutes.

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.

THE BEST SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form.
• Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
• Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.
• Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they're not done yet (see picture in the post). They'll be pale and puffy.
• Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

SOFT BATCH VEGAN CHOCOLATE CHIP SPELT COOKIES

Steps:

• Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
• In a small bowl, whisk together the ground flaxseed and filtered water. Let stand for 5 minutes to thicken.
• Using a stand mixer fitted with the paddle attached (or electric beaters), beat the melted coconut oil, coconut sugar, and maple syrup on medium-high for 30 seconds, or until it forms oily mounds. Add the vanilla and the flaxseed mixture. Beat on medium until just incorporated (10 to 15 seconds).
• Add the spelt flour, arrowroot, baking soda, and sea salt. Mix on low to medium-low for 10 to 15 seconds, or until incorporated and the mixture just begins to pull together into large mounds of dough as it moves around the bowl. Do not over-mix (spelt's gluten structure is delicate and over-mixing can result in tough, dry, or crumbly cookies).
• Use your hands to press the crumbles together into a dough. Add the chocolate chips and incorporate with your hands or use a spoon to stir the chips into the dough.
• Roll the dough into 12 to 14 large balls ( about 2 tablespoons each) or use a cookie scoop to scoop out tightly packed mounds of dough. Place on a cookie sheet (press any loose chocolate chips into the top of the dough).
• Bake for 7 to 10 minutes, or until the cookies look puffy, dry and just barely light golden on top (I bake mine for 8 minutes). Do not over-bake (or your cookies will lose their soft, chewy quality). In fact, if in doubt, err on the side of under-baking.
• Let the cookies cool for 5 minutes on the pan. Then, use a metal spatula to carefully transfer them to a cooling rack and cool completely (about 30 minutes). They will fall just a touch as they cool.
• Store in an airtight container for up to 4 days, refrigerate for up to 1 week, or freeze for up to 1 month.

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 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!

ULTRA SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 deg. Sift together the flours and baking soda, set aside.
• In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Beat in the eggs and vanilla. Slowly blend in the flour mixture followed by the rolled oats. Finally, stir in the chocolate chips, butterscotch chips, and M&M's or Reese's.
• Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes, or until cookies just start to turn golden. Cool on wire rack.
• *Note: can use any flavor instant pudding, and sugar-free versions as well. My favorite is one package vanilla and one package butterscotch, but I've also used pistachio and added green food coloring for St. Patrick's Day.
• *Note: the measurements on the chocolate chips, butterscotch chips, and M&M's or Reese's are just estimates--- I usually just pour some in and stir, then add more as needed.

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.