Soft and Chewy Chocolate Chip Cookies

Hey there! I wanted to share my chocolate chip cookies recipe with y’all because it is seriously so good. This recipe makes the most soft, chewy cookies so if you are a fan of softer cookies, then this recipe is for you!

I have been addicted to McDonald’s chocolate chip cookies so when I made these cookies, it completely satisfied my cravings. Chocolate chip cookies are so easy to make but I’ve tweaked some recipes to my own liking and these are my perfect kind of cookies.

I do recommend making these cookies with a stand mixer because I find that it mixes so much better, but a hand-held mixer will be just fine as well.

I will link some of the items I use in case it’s of any help!

ingredients

(makes 3 dozen cookies)

1 cup sugar

1 cup brown sugar

1 cup unsalted butter

2 eggs

2 tsp baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips

directions

Preheat your oven to 375 degrees.

Beat your sugar and butter together until it’s smooth and creamy. I use a low setting and then increase to medium-high.

Add in your eggs and mix well. Medium speed.

Then add in your vanilla.

Combine flour, baking soda, and salt into the mixer. For this part, I use the “stir” setting so the flour doesn’t fly everywhere. Then I increase the speed to a low-medium.

Add in your chocolate chips. You can use the mixer to combine or use a spatula to mix.

Bake for 8-10 minutes or until edges are golden.

Any brand of chocolate chips will do and you don’t have to get the semi-sweet ones

I want to add that I add about a cup of chocolate chips, but if you prefer more then add more! 🙂

I like the cookie dough balls in this size and they turn out pretty big. Of course, you can make them bigger to your liking.

Another thing is that I like using pre-cut baking sheets with the lines because it helps me manage the space better. Be careful with your placement because your cookies may touch if it’s not spaced well.

Here’s a **MAJOR**** tip. I transfer the cookies onto a cooling rack WITH the parchment paper on first. After a few minutes, I will then scoop out the cookies and add it on top of the cooling rack. Once it’s done cooling, then feel free to store it wherever you want.

A cooling rack is DEFINITELY needed because it allows the cookies to take shape and have that soft, moist texture.

I hope you try this recipe out and ENJOY!!

Xx,

Taylor

BAKESHOP EQUIPMENT