Super Soft Chocolate Chip Cookies

August 3, 2018

Hello cookies lover,

 

Saturday August 4th is one of my favorite days! Why? It is National Chocolate Chip cookie day. Who can resist a homemade cookie with a cup of coffee in the afternoon? The ooey-gooey of a warm cookie can fill you with true sweetness and chocolate-love.

 

There are crisp cookies! There are soft cookies! There are cookies with nuts and without nuts! This cookie recipe makes super-duper soft and chewy cookies. Not only are they perfect for eating solo, they are perfect for crumbling over ice-cream, adding a layer of gelato in the middle, or folding it in half and eating it like a taco. (Yes, like a cookie taco!)

 

What makes these cookies soft? Here is why:

  • Brown sugar addition: Brown sugar is white sugar + molasses. Want even a more tender cookie? Use all brown sugar.

  • Eggs: Eggs help add fat and moisture to cookies, make 'em soft

  • Fats: Fat (butter, shortening) help tenderize a baked good, make them soft and rich of flavor. 

  • Slightly under bake the cookie and leave them on the cookie sheet to cool

  • Store 'em in an airtight container. 

 

Super Soft and Chewy Cookies

Makes: 1 dozen big cookies

Oven: 350 degrees F 

Time: 12 minutes each batch 

Equipment: Standing kitchen mixer, measuring cups / spoons, spatula, mixing bowls, parchment-lined cookie trays, scoop

 

Ingredients:

  • 2 sticks (1/2 cup) unsalted butter, cubed and soften to room temp

  • 3/4 cup white sugar

  • 3/4 cup brown sugar

  • 2 eggs

  • 2 teaspoon vanilla extract

  • 2 cups all purpose flour

  • 2 teaspoon fine sea salt

  • 2 teaspoon baking soda

  • 2 teaspoon instant espresso (optional; it adds a nice sweetness to cookies and baked goods)

  • 10 oz chocolate chips, finely chopped 

Directions:

  • In a standing kitchen mixer with the paddle attachment, combine:

    • 2 sticks butter

    • 3/4 cup white sugar

    • 3/4 cup brown sugar

    • Mix on medium speed for 10-12 minutes, or until light and fluffy

  • Combine in a small bowl:

    • 2 eggs

    • 2 teaspoon vanilla

    • Slowly add to sugar-butter mixture while the mixer is on low speed.

    • Stop, scrape down sides.

  • Sift in a large bowl: 

    • 2 cups all purpose flour

    • 2 teaspoon fine sea salt

    • 2 teaspoon baking soda

    • 2 teaspoon instant espresso

    • 10 oz chocolate chips, chopped finely chopped (the chocolate will easily melt into the cookies)

    • Add to mixer.

    • Mix on very low speed until combine.

    • Scoop cookie dough onto parchment lined cookie sheets.

    • Freeze for 20-30 minutes.

    • Bake for 12 minutes 

  • Cool, eat and enjoy

 

 

How are you enjoying National Chocolate Chip Cookie Day?

 

Happy baking,

Kimm

kimm@sweetnessinseattleblog.com

 

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