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Recipe: Soft and Chewy Chocolate Chip Cookies
Amy Faries • Mar 03, 2020
If you read my previous blog about my cookie conundrums, success, and tips and tricks to get that perfect soft and chewy chocolate chip cookie then this next post is definitely for you!
Cookie Affirmation
I have been attempting cookie recipes for the longest time but I have never been able to find "the one" until just recently. My own father, who despite his overflowing support never really loves my cookies until he tried this recipe. He loves to make his own cookies and has been making them since before I was born. The cookie pride is strong with this one, and no one can ever make his cookies how he likes them. However, when he tried this recipe he said "Oh my gosh I love these cookies...I hate that I love these cookies". No lies here! That is the ultimate affirmation I needed that these cookies are amazing. Don't believe me? Make them yourself and see if i'm telling the truth!
Ingredients
2 and 3/4 cup all purpose flour (no need to sift)
1 Tsp baking soda
1 Tsp salt
2 sticks (1 cup) room temperature unsalted butter
1 1/4 cup brown sugar
1/2 cup sugar
2 large room temperature eggs + 1 room temperature egg yolk
2 Tsp vanilla extract
1 1/2 cups semi sweet Ghirardelli chocolate chips (Feel free to add more if you like super chocolaty cookies)
Instructions
Step 1: About an hour before starting the recipe take out your butter and eggs and let them sit at room temperature.
Step 2: In a large bowl combine the flour, baking soda, and salt. Set aside.
Step 3:
Using your stand mixer with a paddle attachment (or regular bowl with an electric mixer; I personally prefer the stand mixer since its easier) cream together your butter, sugar, and brown sugar for a FULL 4 minutes. Incorporate your room temperature eggs and yolk in one at a time alternating with splashes of your vanilla extract. Combine fully.
Step 4: Gradually add your dry ingredients you combined and set aside prior. Try not to add this in all at once because you don't want a huge cloud of flour puffing back at you. Once the dough is fully combined mix in your chocolate chips. Scrape the sides of your bowl as you go to ensure that everything is fully incorporated.
Step 5: Cover your bowl of cookie dough in cling wrap and allow it to sit in the fridge for at least 2 hours.
Step 6: Preheat your oven to 350 degrees Fahrenheit. Grab your cookie sheets and lay down some parchment paper if you do not have a non stick sheet.
Step 7:
Using a small scooper (around 2 TBS) begin to scoop out small balls of cookie dough (making sure to evenly space them around the sheet).
Step 8: Bake one tray at a time at 350 for 10 minutes if you like very soft cookies OR 12 if you like them a tad well done. Remove them from the oven and let them cool on their cookie sheet.
**Makes around 36 cookies**
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