Soft and Chewy Chocolate Chip Cookies
My Daughter Graduated from Kindergarten this past Friday. I am so proud of her. She has been home 4 days straight and she’s driving me CRAZY!!! So, in an attempt to appease her, we decided to bake some cookies.
I got out my cookie books and we looked through pictures and I tried to get her to try something new. No such luck. She wanted Chocolate Chip Cookies!
There was no changing her mind. That’s what she wanted – so that’s what we made. I rummaged through my books and magazines and found a recipe that claimed to be soft and chewy for days. I had to try it.
Here I am, 4 days later, eating the LAST soft and chewy Chocolate Chip cookie knowing that I will never again make the recipe on the back of the chocolate chip bag!
I found this recipe in the March magazine from The Food Network, Chocolate Issue.
Once your batter is made, you can let it sit in the fridge for an hour, but overnight is best.
Got that? Put it in the fridge and don’t pick at it. (It’s so hard to ignore it in your fridge.) The time in the fridge allows the butter and flour to hang out together and helps to keep the cookie soft after baking. Trust me on this. Just try it once and I promise you, you’ll love the results!
As I was baking them, I remembered this post and decided to give it a try.
I took my Oreos, sandwiched with two scoops of cookie dough, and then bake them.
These were HUGE!! And such a sinful delight!
Sooooo not on the diet!
So, I made them on Saturday and just left them on my covered cake dish.
It’s now Tuesday night, and the last one was still soft and perfect! I swear that these Soft and Chewy Chocolate Chip Cookies are just that good!
The brown sugar in the recipe is what helps make them so moist. I have not come across another chocolate chip cookie recipe with this much brown sugar compared to granulated sugar.
I can’t believe we ate ALL of them.
- 2-3/4 C Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 1/2 sticks Butter
- 1 3/4 C Dark Brown Sugar – packed
- 1/4 C Granulated Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 C Chocolate Chips
- Mix the flour, salt, baking soda and baking powder. Set aside.
- Cream butter and sugars on medium speed until fluffy. Beat in the eggs one at a time then add vanilla. Reduce the mixer speed to low and mix in the flour mixture until combined. Stir in the chocolate chips by hand.
- Cover with plastic wrap and set in the fridge for at least an hour, but overnight is best.
- Preheat oven to 375 deg F and line cookie sheets with a baking mat. I used a cookie scoop to measure out the batter and left them as balls. I tried a batch that was slightly flattened, and the rounded ones looked better.
- Bake for 10 – 12 minutes until the edges are golden and the middles are still soft. Let cookies cool on the cookie sheet for 8 minutes and then transfer to a cooling rack.
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