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My simple go-to recipe for delicious, soft chew chocolate chip cookies. This recipe uses both butter and shortening, the shortening specifically to make the cookie extra tender.

I’ve always known the amount and ratio of ingredients are extremely important in baking. If you happen to add a little bit too much flour instance, or decide to omit an egg – you end up with very dry and cakey cookies. If you use melted butter instead of room temperature butter without refrigerating your cookie dough you end up with very flat cookies.

 

Scroll to the bottom for the recipe, otherwise read on for baking tips!

I recall a funny incident when a good friend of mine in university, lets call him Alvin because thats his name, decided to make cookies from scratch one day. He opted not to use a recipe, and “guestimated” the amount of flour, sugar, baking soda. The result? A  campfire-like smell coming form the oven, and me exclaiming from the kitchen, “These cookies taste like burnt popcorn Alvin!” I still tease him endlessly about it and I gave him a good lecture about following a recipe if he’s going to be baking me cookies in the future. That hasn’t happened since.

There are endless ways to make cookies depending on what you are hoping to achieve – do you want thin and crispy? soft an chewy? big and cakey? This version provides you with a happy medium, soft, chewy and thin.

The first step involves creaming the butter and sugar. This is not possible unless your butter is at room temperature. I usually allow 1-2 hours for butter to sit outside the fridge before I beat it.

After the eggs and vanilla have been incorporated into your butter mixture, the next step involves whisking together your remaining dry ingredients – flour, baking soda and salt. We add salt because the butter in this recipe we call for is “unsalted”. If we use “salted butter”, this means its much more difficult to control how much salt is being added into your cookie recipe. We add the dry ingredients in sections, beating between additions.

My favourite part of the recipe is  adding your chocolate chip cookies. You can choose to add between 1-2 cups. Change it up by adding different flavors of chocolate chips – white chocolate, rainbow, skor toffee chip bits – it’s up to you! I choose to mix it in with a spatula by hand.

The texture of your cookie dough matters! I always opt to refrigerate my cookie dough for a minimum of 1-4 hours, to a maximum of overnight. The cookies have a much better texture and hold their shape better. This allows time for the fat to emulsify, and for your flour to absorb more moisture.

Take the cookies out of the oven once there is some browning on the outer edges and allow to cool completely. Otherwise your cookies will be rock hard.

 

Print Recipe
Soft Chew Chocolate Chip Cookies
These crispy, and chewy cookies are delicious melt-in-your-mouth that you might see at the bakery!
Course Desserts
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Desserts
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Instructions
  1. In a mixing bowl, beat together your butter and shortening. Next cream your butter mixture with granulated sugar and brown sugar, until fluffy. Next add your eggs, vanilla extract, milk and beat well. Careful not to over beat, stop once ingredients are combined.
  2. In a separate bowl, mix together: flour, salt and baking soda. Add this flour mixture into your eggs/butter mixture.
  3. Stir in chocolate chips by hand.
  4. Refrigerate your cookie dough for a minimum of 1 hour in the fridge (or 30 minutes in the freezer), or refrigerate overnight.
  5. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius)
  6. Lay parchment paper on a cookie sheet, and use a tablespoon to scoop your cookies into cookie dough drops spaced 3 cm apart.
  7. Bake for 8 minutes until outer edges are just golden brown. Remove from the oven and allow the cookies to completely cool.
Recipe Notes
  • Refrigerating the cookie dough is a KEY step since our butter is melted in this recipe, or else you risk having this turn out flat. The cold will help the cookies retain a nice shape, and allow the flour more time to absorb moisture. A minimum of 30 minutes in freezer is recommended, or 1 hour in the fridge, for best results - refrigerate overnight.
  • For cookies to stay moist, once completely cool keep in a air-tight container at room temperature for up to 5 days.
  • You can store cookie dough in the freezer for up to 3 months.
  • Cookies already baked can be stored in the freezer for 1.5 weeks.

Annie

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