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Soft Chocolate Chip Cookie Recipe
Why are chocolate chip cookies soft and chewy one time, thin and crisp another? Why do soft cookies get hard, and crisp cookies get soft? Perfection in a cookie is a matter of individual preference, but here is one of the best soft chocolate chip cookie recipes that we have found.
Ingredients• 1 cup butter flavored shortening • 3/4 cup white sugar • 3/4 cup brown sugar • 2 eggs • 2 teaspoons vanilla extract • 2 1/4 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon salt • 2 cups milk chocolate chips
Directions1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. 3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. TIP - keep the cookies on the cookie sheet for at least 10 min- if you want the cookies to stay moist and soft longer. The natural steam that forms on the bottom penetrates the cookie keeping them moist.
A little background for the soft chocolate chip cookie recipe:A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal. A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal. The soft chocolate chip cookie recipe was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe "Toll House Chocolate Crunch Cookie", which rapidly became a favorite to be baked in American homes.
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