Soft Chocolate Chip Cookie Recipe |
Believe it or not, there is not a specifically soft chocolate chip cookie recipe. To make soft chocolate chip cookies, you simply mix together the exact chocolate chip cookie ingredients you would use to make “normal” chocolate chip cookies and simply cook them for less time. So, if all of the ingredients are the same what makes chocolate chip cookies soft?
The more moisture that is retained in the cookie, the softer it will be. If you want your cookies to be soft or chewy the temperature of the oven and the baking time need to be adjusted to make sure that the cookies retain as much moisture as possible. The water is bound in the butter, the eggs and even in the brown sugar and then combined with the flour to slow down the water's evaporation. This dough does not spread as much which means that the moisture is not as readily exposed to the heat of the oven. This stiff dough also helps make soft chocolate chip cookies thicker, and keeps the cookies moist. These thick and moist cookies need to be cooked for a shorter time and at a high temperature to firm them up quickly but to lessen the amount of spreading. This is of the utmost importance: do not bake the cookies very long and take them out of the oven when at least a third of the middle of the top of the cookie is pale but the edges are brown. The centers will finish cooking by themselves, but the cookies will stay soft.
For your soft chocolate chip cookie recipe, here are the ingredients that you will need:
One bag of chocolate chips (pick your favorite kind of chocolate chips)
One large sized egg
A half of a teaspoon of vanilla extract or vanilla flavoring
Three fourths of a cup of brown sugar that has been firmly packed
One half of a cup of margarine or butter that has been raised to room temperature
One fourth of a teaspoon salt
One half of a teaspoon of baking soda
One and one fourth cups of flour (all purpose will work fine)
Blend the ingredients well and then drop the dough onto a cookie sheet. The drops should be roughly the size of two tablespoons and should be given at least two inches of room on all sides. The oven should have been preheated to four hundred degrees and the cookies will need to cook for only six or seven minutes. These cookies will spread to be about an inch in diameter. Take them out of the oven when the edges of the cookies are a golden brown but the middles of the cookies are still pale in color.
Many people prefer the soft chocolate chip cookie recipe because it takes less time to get all of the cookies made. This recipe yields fewer cookies (only about eighteen) so the time it takes to cook them all is far less than that of a “normal” chocolate chip cookie.
Tip #1
You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling. |
Tip #2
Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don't worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies. |
Tip #3
Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the cookies. |
|
|
