Soft Chocolate Chip Cookies

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If you are searching for a good recipe for chocolate chip cookies, stop right here! These creamy, moist cookies are perfect when warm from the oven. They have a light, soft texture and are very simple to make.

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Step 1: Prepare Your Ingredients

You will need: 2 1/4 cups unsifted flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter(2 sticks) 3/4 cup sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 eggs 1 package(2 cups) of chocolate chips

Step 2: Flour Mixture

Preheat the oven to 375 degrees F. Begin mixing flour, baking soda, and salt in a medium bowl, and set aside.

Step 3: Wet Ingredients

Heat the butter until softened. Put butter in a large bowl or mixer and add the sugars and vanilla extract. Beat until creamy. Next, add in the eggs and continue to beat.

Step 4: Add Dry Ingredients

Gradually add the flour mixture, 1/4 cup at a time to the wet ingredients. Continue mixing until smooth and creamy.

Step 5: Add Chocolate Chips

In this case, I only had half a bag of chocolate chips. It is better to use a whole bag, though. I just add them and stir them into the mixture. An optional thing to add would be 1 cup of chopped nuts.

Step 6: Prepare for Baking

Put onto ungreased cookie sheet. Space the dough 2-3 inches apart

Step 7: Baking

Bake for 8-12 minutes. You don't want it to be too cooked because it continues cooking after removing from oven. Remove when edges are brown but center looks slightly undercooked. This is the secret to the perfect, light texture.

Step 8: Cooling

If you lightly touch it after removing it from the oven and there is an indentation, it is just fine. As it sits on the cookie sheet, it will continue to cook as it cools down. Leave it there about until the sheet is cool enough to touch, and then remove. Enjoy!

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    4 Discussions

    None
    oboe123

    6 years ago

    Yeah, it is

    None
    rmiller50

    6 years ago

    Is that an ice cream scoop you use to make the dough balls?

    None
    oboe123

    6 years ago

    By the way, this recipe makes about 2 dozen 2 1/2 inch cookies