Soft Chew Chocolate Chip Cookies
These crispy, and chewy cookies are delicious melt-in-your-mouth that you might see at the bakery!
Servings Prep Time
12cookies 15minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
12cookies 15minutes
Cook Time Passive Time
15minutes 30minutes
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┬áminimum 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.