Chocolate Chip Cookies; soft and chewy

What kid (or adult for that matter), doesn’t love chocolate chip cookies? With school coming back in session soon, here’s a great soft and chewy chocolate chip cookie recipe. Ingredients: 2 1/4 cups flour 1/2 teaspoon baking soda 1 cup room temperature unsalted butter 1/2 cup granulated sugar 1 cup packed light brown sugar 1 […]

Food + Drink Cooking and Entertaining Brian Webb

This article was published on August 13th, 2011

What kid (or adult for that matter), doesn’t love chocolate chip cookies? With school coming back in session soon, here’s a great soft and chewy chocolate chip cookie recipe.

Ingredients:

  • 2 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1 cup room temperature unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pur vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chip cookies
To Make:
  • Preheat oven to 350 degrees.
  • In a small bowl, mix flour and baking powder.
  • In a mixer fitted with the paddle attachment, beat sugar and butter on medium until light and fluffy. Turn to low speed and add salt, vanilla and eggs. Beat until well mixed.
  • Slowly add flower mixture. Mix until it is just combined.
  • Stir in chocolate chips.
  • Drop heaping tablespoon-size balls 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 centre (about 8-10 minutes).
  • Remove from the oven and let cool on the baking sheet 1-2 minutes.
  • Transfer to wire rack and let cool completely.
  • Store cookies in an airtight container lined with parchment paper at room temperature for up to one week (if they last that long).
Makes about 3 dozen cookies.
Modify the recipe by using rainbow colour chocolate chip cookies.
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