Soft Chocolate Chip Cookies II

This recipe is for soft chocolate chip cookies. The cookies are made with butter, sugar, eggs, and flour. They are then baked in the oven until they are golden brown.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine flour, baking soda and salt in a bowl and set aside.

3. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla extract. Beat until creamy using an electric mixer on medium speed.

4. Add egg into the mixture while continuing to beat until combined well. Gradually add flour mixture into the wet mixture while mixing on low speed until everything is just combined – be careful not to overmix! Stir in chocolate chips by hand using a rubber spatula or wooden spoon until evenly distributed throughout the dough.

5. Place dough onto ungreased cookie sheet by spoonfuls – I like to use a small cookie scoop for this so they’re all uniform in size – and bake for 8-10 minutes or until lightly golden brown around the edges but still soft looking in the center*. Let cool on baking sheet for 1-2 minutes before transferring cookies to wire rack to cool completely

Nutrition Facts

• Serving size: 1 cookie
• Calories: 140
• Fat: 8 g
• Saturated fat: 4.5 g
• Unsaturated fat: 3.5 g
• Trans fat: 0 g
• Carbohydrates: 16 g
• Sugar: 10 g
• Fiber: 1 g
• Protein: 2 g

How do you make a cookies soft when it is hard?

If you’re looking for a quick and easy way to soften up hard cookies, nuking them in the microwave is your best bet. Simply cover your cookies with a wet paper towel and pop them in the microwave for a few seconds. The steam from the wet paper towel will help to soften up the cookies so they’re easier to eat.

How do I make my cookies come out soft?

There are a few different ways that you can make your cookies come out soft. One way is to simply place the cookies in an airtight container, throw a slice of white bread in there with them, and then close the lid overnight. The cookies will absorb the moisture from the bread and you’ll wake up to a deliciously soft dessert.

Another way to make sure your cookies come out soft is to use higher quality ingredients. Make sure you’re using fresh butter and eggs, as well as real vanilla extract. These ingredients will help to create a softer cookie. Finally, don’t overmix the dough – mix just until everything is combined. Overmixing can result in a tougher cookie.

What makes a cookie soft and chewy or crispy?

There are a few factors that contribute to making a cookie soft and chewy or crispy. One is the type of fat used. Butter, for example, contributes milk solids and water to a cookie, both of which soften it. Brown sugar also contributes molasses – another softener.

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

What makes cookies soft?

There are several factors that can make cookies soft. One is the type of flour used. For example, cake flour has a lower protein content than all-purpose flour, so it will produce a softer cookie. Another factor is the amount of fat in the recipe. More fat means a softer cookie. Finally, how long the cookies are baked can also affect their texture. Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They’ll bake fast instead of sitting and drying out in the oven’s hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

How do you save hard cookies?

There are a few different ways to save hard cookies. For shorter storage, you can wrap them in plastic wrap and stack them in an airtight container. This will help keep them fresh for a couple of weeks. For longer storage, you can place them in the freezer. Cookies can keep in the freezer for up to three months.