Recipe: Yummy Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies. In a small bowl, whisk together flour and baking soda; set aside. 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. 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. Tips for how to make soft and chewy chocolate chip cookies: Use REAL butter (not margarine!), and the temperature matters! 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. You need 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. You need 1 cup of packed light brown sugar.
6. You need 1 tsp of salt.
7. You need 2 tsp of pure vanilla extract.
8. Prepare 2 of large eggs.
9. Prepare 2 cup of semi sweet and/or milk chocolate chips.

Believe me, I tested different temperatures a lot. In a medium-size bowl, mix together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

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.

Stir in the chocolate chips by hand using a wooden spoon. Whisk together your dry ingredients: Whisking the dry ingredients separately will help ensure that the baking soda and salt are evenly dispersed in your dough. In a separate large mixing bowl, use a hand mixer to mix the softened butter, light brown sugar, and granulated sugar. Start at low speed and increase to medium-high until the ingredients are completely mixed. Add the vanilla and then the eggs, one at a time, mixing at medium speed until completely combined.