Delectably Soft Chocolate Chip Cookies ..

Monday, February 11th, 2013

In college, I perfected cooking chicken. I went through many trials of chewy, rubbery chicken, but the time finally came when my lack of patience didn’t get the best of me and slow and steady really did win the race. (Thanks to some tips from B, of course!) I remember trying to pass this skill on to a roommate, but like me, her patience always got the best of her. I wonder if she ever got the knack of it? I certainly still have my times of not so perfectly cooked chicken!

Two things I’ve often been asked about are how to achieve soft cookies and how to boil and peel eggs. The first task, which is not an easy one, we’ll discuss today. Boiling eggs (to the right hardness) and easily removing their shells? Although excessively easy, we’ll save that for another time. Learning how to make soft cookies certainly took lots of trial and error.

First, I’ll share with you my go-to Chocolate Chip Cookie recipe.

 Soft Chocolate Chip Cookies

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups milk chocolate chips (I don’t do semi-sweet ..)

Preheat the oven to 350 degrees F. Sift together the flour and baking soda, set aside.

In large bowl, cream together the butter, brown sugar and white sugar. Beat in the pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips.

Drop cookies by rounded teaspoonfuls onto ungreased cookie sheet or baking mat. Bake for 10 to 12 minutes.

Cookie dough

My most recent batch of cookies was dyed red for Valentine’s Day. Hence, the red dough.

This recipe yields three dozen cookies.

Now, for my tips:

  • Truly preheat your oven. I feel the heat is better distributed if it is on a bit longer than just up until the preheated light shuts off. I used to be bad about forgetting to turn the oven on until right before it was time to bake.
  • Cool your cookie dough. Once you’ve finished making your cookie dough, pop it in the fridge. I forget where I got this tip, but it is one I’ve forever held on to. Don’t let your dough warm back up before baking your cookies. I put my dough back in the fridge between batches.
  • Buy a baking mat. You won’t regret it. These bad boys are great gifts. I’ve gifted them a few times. Cookies turn out exponentially better when baked on a baking mat.

Baking mat

  • I always bake my cookies for the shortest amount of time possible. For this recipe, I only bake them for 10 minutes. I leave them on the pan for about 10 minutes after they come out, on top of the stove. The heat from the pan and the heat from the back of the range continue to cook the cookies a bit more. My cookies look raw as raw can be when they come out. Take them out, anyway.
  • After allowing them to cool on the pan, I put them on a cooling rack that sits at the back of my range. Again, this allows the heat from the back of the range to continue to warm the cookies. When I transfer the cookies from the pan to the cooling rack, they are still quite soft. They will continue to firm up as you continue to bake the rest of your cookies.

That’s that! I’ve used this method for this recipe as well as others and I get perfectly thick, soft cookies every time. None of this is any professional advice .. just a little advice of my own. Give it a try! Take my word for it .. don’t ever assume that a cookie needs to go back into the oven to bake more – it can get heat from other sources. I bake my cookies in batches of 6, therefore, it’s not the end of the world if one batch doesn’t turn out quite as well as I would’ve liked it to.

Good luck! Let me know if you come up with any more good tips .. or if you already have any tips – please share!

4 Responses to “Delectably Soft Chocolate Chip Cookies ..”

  1. So funny! B taught me how to cook chicken as well. Slow and steady. Ahh, his words resonate. He was teaching me how to cook chicken primavera.

    Miss you both!!

  2. Awh, I love it! Miss you, too. Look forward to seeing you at the end of the month!

  3. Thanks for the tips, I love soft cookies but also second guess if they are done or not.

  4. I finally tried these today. These are the first chocolate chip cookies I’ve baked since moving to Florida nine years ago that didn’t puddle. I made them a little smaller, baked them for eight minutes, and the recipe yielded 4.5 dozen. Now I just have to stop eating them so I have room for dinner. They’re delicious!

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