Soft & Chewy Chocolate Chip Cookie Recipe
In honor of National Chocolate Chip Cookie Day, I thought I would post two chocolate chip cookie recipes for you. In my household, I'm the only one who likes thin, crispy cookies. The rest of the fam likes soft, chewy cookies. Are you Team Thin & Crispy or Team Soft & Chewy?
I never knew how you got cookies to be thin & crispy, so I asked my awesome baking friend, Sarita Gelner aka Rizty Mom Blog. Not only did she answer my question, she provided me with tips and recipes to share with you! She's simply the best. BTW - she was a guest on my podcast. If you haven't heard her story, check out Episode 29: Even In Your Darkest Moments, You Have To Find The Light.
Here are some of the tips and tricks Sarita provided, but this is where you will find all of tips and tricks:
Use room temperature ingredients. For the perfect chocolate chip cookie, make sure that you are using butter and eggs that have been left out at room temperature for at least one hour. This gives the butter time to soften to ideal creaming consistency. Alternatively, if your butter is too hot or melted, you will yield flatter and crispier cookies.
Use fresh baking powder and baking soda. If you have been noticing that your cookies are falling flat and have lost their oomph texture factor, that could be why.
Cream it well. Beat your butter and sugars for at least five minutes. The mixture should be pale, fluffy, and whipped. When adding your eggs and vanilla, make sure you are scraping down the bowl, including the well at the bottom of the mixer, and adding the room temperature eggs one at at time. Then beat for another 5 minutes. Scrape down your bowl throughout the cookie dough making process.
Chewy, bittersweet muscovado chocolate chip cookies are all about flavor depth and richness. These cookies leave an impression and are what I call my bombshell chocolate chip cookies. Muscovado sugar elevates any cookie into sexy, bold, confident cookies. This type of ultra moist unrefined cane sugar has rich molasses flavor and a deep brown color. If you can’t find Muscovado or you don’t want to spend that much, a great alternative is wholesome dark brown sugar.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 28 cookies
Calories 237 kcal
· 1 cup unsalted butter room temperature
· 1½ cup muscovado sugar
· 1/4 cup granulated sugar
· 2 large eggs
· 1 tablespoon vanilla extract
· 2¾ cups AP Flour
· 1¼ teaspoon fine sea salt
· 1½ teaspoon baking powder
· 1 teaspoon baking soda
· 10 ounces chocolate chips of choice
1. In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed for 5 minutes.
2. Then scrape bowl. Add eggs one at a time, beating one minute after each addition. Scrape bowl. Then add vanilla and beat another 3 minutes.
3. In a separate bowl, mix together flour, salt, baking power, baking soda. Then turn mixer to low and add it in gradually.
4. Once mixed, add chocolate chips, reserving 1/2 cup to press on tops of cookies.
5. Then line 2 baking sheets with parchment OR silicon mats. Then use a cookie scoop to dole out 6 dough balls per sheet. Chill 10 minutes. Press on a few extra chocolate chips on each cookie dough ball.
6. Preheat oven to 360 degrees.
7. Bake for 9-10 minutes.
8. Cool for at least 15 minutes on cookie sheets to finish setting.
Charli enjoyed the cookies ... A LOT!
If you're Team Thin & Crispy, here's the perfect recipe for you!