宷签超级签不限行业(电报HCKF80).gai

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

1 hr

Servings:

36

Yield:

3 dozen

A soft and chewy chocolate chip cookie is a comforting and nostalgic treat—especially when it's as good as this one. In thisour most popular cookie recipewe use plenty of unsalted butter and a combination of brown sugar and granulated sugar to make our very best soft cookies. The butter-to-brown sugar and granulated sugar ratio creates the perfect soft texture. The molasses in the brown sugar contributes to the chewiness of these irresistible cookies. Using good-quality chocolate chips for this recipe can make all the differenceand don’t over-mix the cookie dough to ensure the cookies come out tender.

Soft Chewy Chocolate Chip Cookies — Credit:
Bryan Gardner

What Makes Cookies Chewy or Crispy?

Whether your cookies will be chewy or crispy all comes down to the amount of butter and sugar in the doughand the ratios of the types of sugar used. This Soft and Chewy Chocolate Chip Cookies recipe uses less butter (2 sticks) than our Thin and Crisp Chocolate Chip Cookies (2 1/2 sticks)but more butter than our Cakey Chocolate Chip Cookies (1 3/4 sticks).

We use twice as much light brown sugar (1 cup) as granulated white sugar (1/2 cup)for these soft and chewy cookies—that's what gives them a chewy texture. Our crisp cookie recipe reverses the ratiosusing more granulated sugar (1 3/4 cups) than light brown sugar (3/4 of a cup). The cakey cookie reduces the sugar overallwith just 3/4 cup of granulated sugar and only 1/4 cup of light brown sugar.

How to Freeze Cookie Dough

Freezing chocolate chip cookie dough to bake and enjoy later is always a good idea—and it's very easy to do:

Portion out the dough on parchment-lined baking sheetsas specified in the recipe.
Place the baking sheet in the freezer and freeze until the cookies are firm.
Transfer the frozen cookies to freezer-safe bags.

This technique gives you the freedom to bake just a few—or a few dozen—cookies whenever you like because they are already portioned out.

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Ingredients

2 ¼ cups all-purpose flour
½ teaspoon baking soda
2 sticks (1 cup) unsalted butterroom temperature
½ cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Directions

Soft and Chewy Chocolate Chip Cookies Ingredients — Credit:
Grant Webster

Preheat oven and prep baking sheets:

Preheat oven to 350°F with racks in the upper and lower third positions. Line baking sheets with parchment paper.
Combine flour with baking soda:

In a small bowlwhisk together flour and baking soda; set aside.

Credit:
Grant Webster
Beat butter and sugars:

In the bowl of a stand mixer fitted with the paddle attachmentbeat butter and both sugars on medium speed until light and fluffyabout 3 minutes.

Credit:
Grant Webster
Add saltvanillaand eggs:

Add saltvanillaand eggs; mix to combine. Reduce speed to low.

Credit:
Grant Webster
Add flour mixture gradually:

Gradually add flour mixturemixing until just combined.

Credit:
Grant Webster
Mix in chips:

Mix in chocolate chips.

Credit:
Grant Webster
Portion cookies onto baking sheets:

Using a tablespoon measure or a small ice-cream scoopdrop heaping portions of dough about 2 inches apart onto prepared baking sheets.

For uniform cookieswe like to use a small ice-cream scoop to evenly portion the dough.

Credit:
Grant Webster
Bake cookies:

Bake until cookies are golden around the edgesbut still soft in the center8 to 10 minutes. Remove from ovenand let cool on baking sheet 1 to 2 minutes.

Credit:
Grant Webster
Cool and store:

Transfer cookies to a wire rack and let cool completely.

Credit:
Grant Webster

Storing Homemade Chocolate Chip Cookies

Once completely cooledthe cookies can be stored in an airtight container at room temperature for up to 1 week. When choosing which container to store them inensure it seals properly. How you store cookies makes all the difference in taste—a loose seal can make your cookies go stale fast.

Frequently Asked Questions

Should you use semisweet or bittersweet chocolate chips?

You should use semisweet chocolate chips for this recipe. Semisweet chocolate has a higher cacao content than milk chocolate but still tastes sweet. If you prefer darker chocolate or less sweet treatstry using bittersweet chocolate chips—the dark chocolate will be offset by the sweet dough and you may find you prefer this combination.
Should you use chocolate chips or chopped baking chocolate?

You should use chocolate chips or chopped baking chocolate for this recipe. While this recipe calls for chocolate chipsyou can swap in the same amount of chopped chocolate if you prefer. Chocolate chips are designed to hold their shape during baking and contain less cocoa butter and more of the emulsifier lecithin than a bar of chocolate does.
How do I prevent cookies from burning?

The best way to prevent cookies from burning is to make sure the oven is preheated to the temperature the method states and use an oven thermometer to ensure it stays at that temperature. Then monitor the cookies as they bake; If they look like they are browning too quickly on topmove the baking sheet to a lower rack or reduce the oven temperature slightly.
What role does baking soda play in cookie dough?

Baking soda plays a very important role in this cookie dough. Firstit works as a leavenerreacting with the molasses in the brown sugar to release carbon dioxide. Baking soda also causes cookies to spread and brown more quicklyresulting in a better overall texture and flavor.