Recipe: Tasty Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies. This Vegetarian-Friendly Recipe Will Satisfy your Chocolate Craving. Pin To Your Board Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. In a small bowl, whisk together flour and baking soda; set aside.

For some, crispy edges and some crunch are attractive attributes, but these cookies are not for them. No, these are for the staunch supporters of the chewy, the tender, the oh. How to Make Soft and Chewy Chocolate Chip Cookies. You can cook Soft and Chewy Chocolate Chip Cookies using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Soft and Chewy Chocolate Chip Cookies

1. Prepare 2 1/4 cup of flour.
2. Prepare 1/2 tsp of baking soda.
3. It's 1 cup of (2 sticks) unsalted butter, room temperature.
4. It's 1/2 cup of granulated sugar.
5. It's 1 cup of packed light brown sugar.
6. You need 1 tsp of salt.
7. You need 2 tsp of pure vanilla extract.
8. You need 2 of large eggs.
9. You need 2 cup of semi sweet and/or milk chocolate chips.

Using your stand mixer or a hand mixer, beat the butter, brown sugar, and white sugar until fluffy. After much searching these are the ones we deemed best. Soft and chewy but with a lightly crisp outer layer. If you don't want the crispness, substitute more butter for the shortening.

Soft and Chewy Chocolate Chip Cookies step by step

1. Preheat oven to 350°F. In a small bowl whisk together flour and banking soda; set aside.
2. In the bowl of an electric mixer fitted with the paddle adjustment, combine both sugars with the butter; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla and eggs. Beat until well mixed, about 1 minute.
3. Add flour mixture; mix until just combined. Stir in the chocolate chips.
4. Drop heaping tablespoon - sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.
5. Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes..
6. Remove from oven and let cool on baking sheet about 1-2 minutes.
7. Transfer to a wire rack and let cool completely.
8. Store cookies in air tight container at room temperature up to 1 week.

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