Monday, June 6, 2011

Soft and Chewy Chocolate Chip Cookies at Last!



For so long, when making chocolate chip cookies, they came out crunchy instead of soft. 

Someone said to use half butter-flavored Crisco and half real butter to make them soft. This was tried and failed and crunchy prevailed.

Recently, cookies were needed for two different people----as a thank you for one and as part of a going away present for another. So, Googling "soft chocolate chip cookie recipe,"  a recipe popped up from the website "my recipes."  It worked!  The double batch of chocolate chip cookies came out soft. As of 11 p.m. on the night of the cookie baking day, they were STILL soft.

Starting at the very beginning:





The recipe called for all brown sugar instead of a mixture of white and brown. The oven temperature was 400 degrees instead of 350 and the baking time was between six and eight minutes. Those were the major changes from other recipes used in the past.





Here's one of the containers ready and then filled with cookies!




Layered them in the pans with plastic wrap between layers:




Here they are all filled and ready to be delivered:





No kidding, this recipe really DOES result in  "soft" chocolate chip cookies.

Even though it'll make this post extra long, thought I'd add the recipe, in case anyone wanted it. It has a "Sunset" Magazine credit at the bottom.

So, here goes:

SOFT CHOCOLATE CHIP COOKIES

YIELD: Makes about 28 cookies


TOTAL: 40 MINUTES

COURSE: Cookies, Desserts

Ingredients

1 cup (1/2 lb.) butter, at room temperature 1 1/2 cups firmly packed brown sugar 2 large eggs 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups semisweet chocolate chips (12 oz.) 1 cup chopped pecans (optional)

Preparation

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Note: Nutritional analysis is per cookie.

Note: Store these cookies airtight for up to 2 days.

"Sunset"
DO YOU LIKE YOUR CHOCOLATE CHIP COOKIES SOFT OR HARD?

13 comments:

Bookie said...

The cookies look so good! Nothing better than a good chocolate chip one either! Although oatmeal is a fast second....

Terri Tiffany said...

Soft!! This was not easy--lol-- I gave up sugar a week ago and then to see these pictures:))

mo said...

Hi Susan,

My guys here, love the crunch.

Me? I can take either.

Yummy. Comfort food.

*hugs*

mo

Luciane at HomeBunch.com said...

I'm falling in love with your blog after seeing this post! :-)

Please, drop by if you have a minute.

Wishing your a blessed week!

xo

Luciane at HomeBunch.com

Rebecca said...

Definitely SOFT. I usually just use the recipe on the choc. chips and underbake 'em. That usually does the trick. I'm going to compare your recipe with what I normally do...Since it's so hot outside, I probably won't be trying it for awhile, but if it's significantly differently, I'll write it down to try next time I need them.

diane stetson said...

I love crunchy ones but I've also baked them soft...anyway they are the best especially if home made! I'm sure your gifts were very much appreciated.

**CREATIVE CARMELINA** said...

Oh yes...may I come for milk and cookies! these look great!
I make crunchy ones, and soft ones..and butterscotch ones....and the family just eats them all up....
lately I've been making biscotti....lemon pistachio...and almond ones too!
sooooooo goood with a cup of coffee!

I think I'll make a cup now....Thanks for the inspiration Susan!

ciao bella


CREATIVE CARMELINA

Chatty Crone said...

I love, love, love the soft ones and I am hard copying the cookie recipe. Mine come out soft if I don't cook them as long - but these look much better - thank you!

How are you today?

Anonymous said...

Yum!!!! I love soft choclolate chip cookies.
Recipe will be saved for sure.
Take care and be sure to save a few cookies for the baker of them.Have a blessed day!
Again Chris also known as Anonymous

KarenHarveyCox said...

Chocolate chip cookies are my favorites, and I prefer the soft ones too. Thank you for the recipe, we are a chocolate chipaholic family.

Karen

Hope Filled Living said...

Susan, this looks so good. My cookies are always crunchy and I can never figure out how other people have soft, delicious ones! Thanks for the tips. Makes me want to whip up a batch for my family.
Hugs.
Mary

T's Daily Treasures said...

Yum! Either way, yum! But soft and gooey straight from the oven and soft. Yum and double yum! Might have to give this recipe a try. Best wishes, Tammy

Lisa said...

Wish I was the lucky recipient of your delicious looking cookies. Soft and chewy is just how I like them. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html

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