Best Soft Chewy Chocolate Chip Cookies Recipes

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. 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. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

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.

BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
• Add the eggs and the vanilla and mix.
• In a separate bowl combine all of the dry ingredients.
• Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
• Add the chocolate chips in by hand and stir.
• With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
• Bake for 10 minutes.
• Remove from cookie sheets after 1 minute and let cool on cooling racks.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375*F.
• 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.
• Stir in chocolate chips.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 375*F for 8 to 10 minutes or until light golden brown.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
• In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
• Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
• Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

AMAZING SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 160°C (or 320°F).
• Melt butter in a saucepan over medium heat (or in the microwave)and set aside to cool slightly.
• Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
• Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla extract.
• Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined.
• Stir through chocolate chips.
• Drop rounded tablespoons of the cookie mixture onto lined baking trays.
• Bake for 12 minutes or until just lightly golden then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.

SOFT AND CHEWY NUTELLA WHITE CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

THE BEST SOFT AND CHEWY CHOCOLATE CHIP COOKIES IN THE WORLD

Steps:

• Preheat oven to 375 degrees.
• Cream the Crisco and sugars together. Add the soda, salt and vanilla to the creamed mixture. Add the eggs, one at a time. Add the flour and mix well. Add the chocolate chips and nuts.
• Drop by rounded teaspoons (or tablespoons) on a ungreased cookie sheet.
• Bake 8-10 minutes at 375 (just until set in the middle, but not done!). Let cool 2 minutes on the cookie sheet before removing to a cooling rack.
• **Add 1/2 cup baking cocoa for chocolate chocolate chip cookies. Try peanut butter chips or M&M's in place of the chocolate chips.
• **IMPORTANT: Do not adjust the amount of eggs or shortening -- it will mess with how the cookie spreads. I have tried.

SOFT AND CHEWY NUTELLA WHITE CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
• Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

SOFT & CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES!

Steps:

• Preheat the oven to 350°F. Prep a baking sheet by spraying it with cooking spray or by lining it with parchment paper and set aside.
• In a small saucepan, heat the butter over medium-low heat until melted and bubbling. Once it starts bubbling, allow it to simmer for 2-3 minutes, or until the butter starts to brown, then pull it off of the heat immediately to prevent burning.
• In a medium mixing bowl, combine both sugars. Add browned butter to them and mix. Next add the egg and egg yolk and whisk until smooth. Add in the vanilla and whisk again.
• In a separate, small mixing bowl, combine the gluten free flour blend, salt, baking soda and baking powder. Add it to the wet ingredients and stir just until combined. Do not overmix.
• Fold in the chocolate chips, taking care not to overmix the batter.
• Using a cookie scoop or two spoons, place balls of cookie dough on the prepared baking sheet. Be sure to space them out about 3 inches from each other to prevent spreading.
• Bake the cookies for 8-10 minutes. Flip the pan around halfway through baking to ensure browning on all sides of the cookies.
• Once the cookies start to brown around the edges, remove them from the oven and let them cool on the pan for 10 minutes, or until cool to the touch. Enjoy them by themselves or with a cup of cold milk.

SOFT N' CHEWY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together Earth Balance and sugar together, until thoroughly mixed.
• Make egg replacement in a separate bowl and then add it to creamed sugar mixture, along with the vanilla extract. Mix until thoroughly incorporated--we're going for "light and fluffy"!
• In a separate bowl, combine all dry ingredients, mix thoroughly with a wire whisk, then add to wet mixture. Mix until just incorporated, but do not over mix.
• Add chocolate chunks to your liking and mix lightly.
• Spoon (heaping teaspoon or a tablespoon) onto ungreased cookie sheet and cook for 8-10 minutes or until edges are golden brown.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 325*F.
• Cream together margarine, sugars and butter, add eggs and mix just until incorporated.
• Add flour and baking soda to wet mixture and mix.
• Stir in chocolate chips and nuts if desired.
• Roll into tablespoon sized balls and bake for 13 minutes.
• Let cool for 1 minute before removing from pan. Cool on wire racks.
• Makes about 32 cookies, give or take, depending on how many taste testers you have helping you.

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 & CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 180 degrees C.
• In a small bowl sift together flour and baking soda, set aside.
• In a large bowl, combine butter and both sugars. Beat on medium speed until light and fluffy, about 3 minutes. Reduce speed to low, add salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
• Add flour mixture, mix until just combined. Stir in chocolate chips.
• Drop heaping spoonfuls about 2 inches apart onto baking trays lined with parchment paper.
• Bake until golden around the edges and soft in the middle, about 8-10 minutes.

SOFT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. In the bowl of your mix master, blend sugars and eggs. Add vanilla, oil, margarine, and salt. Beat until a thick batter forms. Add flour one 1/2 cup at a time. Add chocolate chips. Scoop about a teaspoon amount of cookie dough and flatten slightly onto prepared cookie sheets. Bake for approximately 10 minutes or until just the edges are slightly golden. Transfer immediately to a wire cooling rack. Enjoy!

SOFT & CHEWY CHOCOLATE CHIP COOKIES RECIPE - (4.5/5)

Steps:

• 1. Mix the flour, baking soda, cornstarch and salt together in a large bowl. Set aside. 2. In a medium bowl, whisk together the melted butter and both sugars until it's mixed well. Whisk in the egg and egg yolk, then the vanilla. 3. Pour the wet ingredients into the dry and mix with a wooden spoon until combined. Fold in the chocolate chips. 4. Chill in the fridge for at least 1/2 an hour. 5. Take the dough out of the fridge and let soften for a few minutes. Preheat the oven to 325 degrees F. Place a Silpat or parchment paper on a large cookie sheet. 6. Using a small cookie dough scoop, roll the dough into balls and place about 2 inches apart. Bake for 11-12 minutes. Let cool on the cookies sheet for 10 minutes before transferring to a wire rack.