Classic Chocolate Chip Cookies!. These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie. That said, the dough is very thick once you mix all the ingredients together. One at a time, beat in the eggs, then the vanilla.

Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips and nuts (if. Add granulated sugar and brown sugar. You can cook Classic Chocolate Chip Cookies! using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Classic Chocolate Chip Cookies!

You need 1/2 cup of Softened Butter or Margirine.
It's 1/2 cup of White Sugar.
You need 1/2 cup of Brown Sugar.
It's 1 of Egg.
It's 1 tsp of Vanilla Extract.
You need 1/2 tsp of Baking Soda.
Prepare 1 tsp of Hot Water.
You need 1 1/2 cup of All Purpose Flour (I used unbleached flour).
It's 1 of Generous amount of semi sweet chocolate chips! (I used about half the pack).

This chocolate chip cookie dough has two secrets to success. The first is the addition of cornstarch, which holds in moisture to guarantee a soft-centred cookie. The second is to chill the cookies before baking - this ensures they all bake to the same size and. These Classic Chocolate Chip Cookies are the best at lasting through the day (or a couple days if you can make it 😉 without getting hard.

Classic Chocolate Chip Cookies! instructions

Preheat over to 350?.
Line a baking sheet with parchment paper and set aside.
With a beater, lightly beat the softened butter first.
Now add in both sugars and mix until nice and smooth.
Crack in the egg and add in vanilla and beat this in.
Now separately dissolve 1/2 tspn of baking soda in 1 tspn of warm water. Once dissolved add this into the mix.
After this is a mixed together well, add in flour and mix it in with a wooden spoon.
Once well blended, fold in chips.
Use a small ice cream scoop to drop the dough onto the parchment paper lined baking sheet and space them out evenly! ( They do spread out a fair bit!).
Bake for about 15 ish mins or until golden brown.
Also I baked half a batch at a time. Enjoy!.

They stay soft for days because the butter to flour ratio is so high. My secret for keeping them soft is freezing the dough so the outside gets a little crisp and gets all that flavor of the edges browning. I also found this cookie to be very cake like. I put mint chocolate chips in them. I was trying to make something like chocolate chip cookies but with a chocolate cookie and mint chips and this just did not do it for me.