Soft Chocolate Chip Cookie Recipe
Dreamy Soft Chocolate Chip Cookies
He doesn't want his cookie crisp or chewy or crunchy. He wants a cookie that is soft and almost like a cake.
I have tried many recipes and this recipe is the only one he enjoys and I have been making him this recipe for over 20 years.
If you are looking for a good soft chocolate chip cookie, than I believe you will enjoy these.
(photo credit, illustrated cookie graphic design border and large cookie - author, FlaminCatDesigns)
Cook Time
Prep Time:
Total Time:
Serves:
Ingredients
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup brown sugar packed firm
- 3/4 cup butter softened
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups chocolate chips
Let the Kids Help. Getting Them Into the Kitchen Will Help Them Learn Cooking Skills For Later in Life. Safety First of Course.
Instructions
- Preheat oven 375.
- In one bowl, mix flour, baking soda and salt.
- In a second bowl, beat together the brown sugar and the butter until creamy.
- Add in egg and vanilla until mixed together.
- Add in the flour mixture and then the chocolate chips.
- Make each cookie approximately one rounded tablespoon and place onto an ungreased cookie sheet.
- Keep the cookie dough in a round ball. Do not flatten it out.
- Bake at 375 for 8-10 minutes.
- Cool on a plate, the bakers rack will lead to harder cookies, plate helps hold in moisture.
- Makes about 2 dozen cookies.
Substitutions can Change how Your Baking Turns Out.
If you substitute margarine for the butter, the cookies will not have the same texture. You will have to keep the cookies far apart if you use margarine because of the spreading.
I always throw in a few more chocolate chips because my husband likes his really chocolatey.
I read if you substitute baking powder for baking soda, the cookies turn out softer, I need to try this out.
HERE IS A TIP - if your brown sugar gets hard, put it in the microwave for a few seconds and it will soften up.
If you cool on a bakers rack the cookies will dry out and be crispier instead of soft, so I cool on a flat plate.
These are fantastic still hot from the oven!
A nice soft cake like cookie with melted gooey chocolate chips inside. mmmmmmmmm
There is Always the Question to Grease the Pan or Not?
Many Recipes are Designed With the Chef's Preferences Written into Them
Most recipes are written by the cook and with their preferences fully engaged within the directions. Unfortunately sometimes this may not be quite what you prefer in your kitchen.
There are however a couple basic rules of thumb that you can keep in mind when choosing whether to grease that baking pan or not.
Generally if you are using a non stick pan then you will not have to grease your cookie sheet. If you are using another pan you will have to.
It is important to note that most cookies will tend to spread more if you bake them on a greased pan. If you are doing shaped cookies you may want to cook them on parchment paper instead.
If the shape of the cookie is not all that important to you and you really do not mind a little added grease or moisture to your cookie then go ahead and butter up that pan.
Cookies turn out better with a quality cookie sheet.
Insulated cookie sheets are great to keep a cookie from getting too hot on the bottom.
Non stick is a plus!
If at all possible do not buy the dark coated pans from the local store.
I am not sure why but those pans almost always burn my cookies.
It is generally best not to buy the cheapest pan either. An inexpensive pan may not be of the best quality and could rust after only a few uses. Quality does count when choosing your bakeware.
Find an excellent manufacturer you will love their cookie sheets. You will also love how your baking turns out using them.
Did you know cooling cookies on a plate rather than a backing rack helps keep them softer?
© 2011 Coreena Jolene
