CHOCOLATE CHIP COOKIES VERY SOFT

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 131.8
  • Total Fat: 8.1 g
  • Cholesterol: 23.3 mg
  • Sodium: 104.8 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.4 g

View full nutritional breakdown of CHOCOLATE CHIP COOKIES VERY SOFT calories by ingredient
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Introduction

A ULTRA SOFT VERSION OF A CLASSIC COOKIE A ULTRA SOFT VERSION OF A CLASSIC COOKIE
Number of Servings: 24

Ingredients

    Ingredients
    3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
    3/4 cup (150g) packed light or dark brown sugar
    1/4 cup (50g) granulated sugar
    1 large egg, at room temperature
    2 teaspoons pure vanilla extract
    2 cups (250g) all-purpose flour (spoon & leveled)
    2 teaspoons cornstarch
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 and 1/4 cup (225g) semi-sweet chocolate chips
    ***************************
    FOR CALCULATION ONLY
    .75 cup Butter, unsalted
    .75 cup SUGAR BROWN ORGANIC
    4 tbsp SUGAR ORGANIC CANE
    1 large Egg, fresh, whole, raw
    2 cup Flour, white
    .666 tbsp CORN STARCH ORGANIC
    1.25 cup CHOCOLATE CHIPS ORGANIC WHOLE FOODS
    1 tsp Baking Soda
    .5 tsp Salt

Directions

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes.
Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt.
Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick.
On low speed, beat the chocolate chips.
Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days.
Chilling is mandatory for this cookie dough.
2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
Preheat oven to 350F (177C).
Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
Bake for 10-12 minutes, until barely golden brown around the edges.
The cookies will look extremely soft when you remove them from the oven.
Cool for 5 minutes on the baking sheet.
If the cookies are too puffy, try gently pressing down on them with the back of a spoon.
They will slightly deflate as you let them cool.
If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is completely for looks!
Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week

Serving Size: 1 COOKIE

Number of Servings: 24

Recipe submitted by SparkPeople user DANDELIONWINE_O.

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