You have to try the best Soft Batch Chocolate Chip Cookies!
The keys to making a perfect soft chocolate chip cookie has a several variables to consider for me. The kind of chocolate chip cookies I like are soft chewy cookies on the inside and a slight crunch on the outside ( I stress slight because I don’t really like crunchy cookies at all).
To achieve this kind of cookie you have to consider the time you allow the cookies to bake. The time you allow them to sit on the pan once you have taking them out of the oven. Where in the oven you are baking the cookies? On the middle rack, up top, or on the bottom? What kind of flour are you using? What kind of leavening agent? Is the dough cold, room temperature, or frozen? How hot does your oven run? Does it circulate the heat evenly?
All of these factors can change the outcome of your chocolate chip cookies. This recipe is a basic one I use at home and I use a stand mixer to make the dough. Here is the recipe I hope you enjoy it!
Chocolate Chip Cookies
- 2 sticks butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 whole eggs
- 1 tbsp vanilla bean paste
- 1 tsp baking soda
- 2 1/4 cup all purpose flour
- 1 tsp salt
- 11 oz bittersweet chocolate chips
How to make chocolate chip cookies
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In a stand mixer with a paddle attachment place sugars and butter. Cream them together for 1 minutes until creamy. In a separate bowl mix flour, salt, and baking soda. Add eggs and vanilla paste to the mixer until well incorporated. Then, add the flour mixture to the mixer and mix until the dough comes together. Finish by add the chocolate chips and mix for 10 seconds. Then take a small ice cream scooper and place fifteen cookies on sheet pan lined with parchment or silpat. Place in the middle to top part of your oven for 10 minutes. Then take out and let them sit on the sheet pan for 1 minutes and then place on a rack to cool. Serve and enjoy!
