Soft and Chewy Chocolate Chip Cookies
Try this Soft and Chewy Chocolate Chip Cookies recipe, or contribute your own.
Try this Soft and Chewy Chocolate Chip Cookies recipe, or contribute your own.
- 2 eggs
- 1 teaspoon salt
- 3 cups flour
- 1 cup brown sugar packed
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 tablespoon milk
- 1 cup butter flavor crisco {you can use regular butter i like how soft the cookies are when crisco is used}
- 1 teaspoon soda
- 1 1/2 - 2 cups milk chocolate chips {or semi-sweet if you prefer}
- Carbohydrate 299.468613514 g
- Cholesterol 4.85555555334637 mg
- Fat 1.12228666618065 g
- Fiber 0.00588888888888889 g
- Protein 3.94449555395172 g
- Saturated Fat 0.690318888586231 g
- Serving Size 1 1 dozen cookie (462g)
- Sodium 18761.7211645765 mg
- Sugar 299.462724625111 g
- Trans Fat 0.0684351110862579 g
- Calories 1188 calories
Step-by-step
- Beat the butter flavored Crisco and sugars until fluffy
- Add the eggs, vanilla and milk until well combined
- In a small bowl or measuring cup, combine the dry ingredients. Gradually add to the creamed mixture
- Stir in the chocolate chips
- Preheat oven to 350 degrees
- Use a cookie dough scoop to make the cookies uniform in size. Scoop dough, roll into ball and place on greased cookie sheet
- Bake for 6-8 minutes or until light golden
Achieving the characteristic soft texture in these cookies depends entirely on creaming the solid fat and sugars until the mixture incorporates enough air to hold a pale, fluffy volume. Standard hand mixers often struggle with hydrogenated vegetable shortening and dense sugars, frequently leaving pockets of un-aerated fat that melt too quickly in the oven and yield flat, greasy rounds. A stand mixer fitted with the paddle attachment provides the sustained torque required to emulsify the fats and liquids properly without generating excessive friction heat.
Measuring flour by scooping directly from the bag packs the starch too densely, introducing excess dry weight that ruins the crumb structure and leads to dry, cakey cookies. Aerate the flour with a fork first, spoon it gently into the measuring cup, and level the top with a straight edge to maintain the proper flour-to-fat ratio. Combining the baking powder, baking soda, salt, and flour thoroughly in a separate vessel before adding them to the wet mixture prevents pockets of chemical leavening that cause metallic off-flavors.
Portioning the dough with a spring-loaded 1.5-tablespoon scoop ensures uniform mass across every batch, which dictates even baking times on standard baking sheets lined with parchment paper. Overcrowding the pan restricts hot air circulation in the 350-degree oven, creating unevenly baked edges while the centers remain raw. Leave at least two inches of space between individual dough balls to allow proper lateral spreading during the initial minutes of heat exposure.
Baking requires close observation near the six-minute mark because shortening-based doughs transition rapidly from underdone to over-baked without developing deep golden brown colors. Pull the sheet from the oven the moment the edges appear set and the centers still look slightly damp and glossy, allowing residual pan heat to finish the cooking process during a five-minute rest before transferring the baked goods to a wire rack.
