Chocolate Chip Cookie
Soft or Chewy Chocolate Cookie Bar Recipe
What is it about a soft chocolate chip cookie recipe that makes it irresistibly chewy like the popular Nestlé's Chocolate cookie recipe,
Read on and indulge yourself in the five senses of baking chewy chocolate chip cookies,
Imagine, the rich aroma as they slowly bake in the oven...,
seeing them turning golden brown...,
feeling their slightly crisp crust and soft gooey texture as you pull off a piece...,
tasting the tantalizing melted semisweet chocolate chips soothing your taste buds...,
hearing the "DING?" Snap out of it, their done!
This soft chocolate chip cookie recipe is by far the best cookie we have ever created..., by accident.
It gets the raves and makes for a great gift idea to go along with your chocolate candy making. Add them in with the flowers and chocolate, and take them to the next family get together. If they last that long.
It's amazing how some mistakes can come out so great! You'll find this recipe makes a wonderful chocolate chip cookie bar recipe too.
Here's a great little story on how to make this delightfully chewy chocolate chipe cookie recipe.
A birthday party was planned for the afternoon. The kids were napping (I thought).
I remembered, as a child, I would wake from my nap to that wonderful smell of chocolate chip cookies baking.
What a nice thing to do for my own children..., so I though "I'll start right away..."
...kids just seem to know the sound of a bag opening..., even in their sleep!
Sure enough, along comes my little "innocent" baby girl. "Sure," I said, "you can help..." I turn my back for just a moment..., she starts dumping the flour mixture in while the mixer was still beating the butter, eggs, sugars and stuff.
Okay..., now I'm thinking, "what was once going to be tasty little morsels might now be ruined." Chewy chocolate chip cookies are the furthest thing from my mind at this point.
I already had issues with the sugar because we were totally low (about half what I needed). I substituted the rest with powdered sugar..., packed it tight to make up the difference (about half the granulated sugar).
Then, here comes the other little guy..., he's groggy, but he knows he's going to help make that delicious, gooey, chewy, soft chocolate chip cookie recipe. I see a store run for sugar coming...
I stopped the mixer (thinking it's safer). I noticed how creamy the mixture was even though it had about a third of the flour mixture in it. Still, I'm thinking these cookies will be hard as rock, and far from a chewy chocolate chip cookie.
My eye caught a glimpse of my boy and the kitchen utensils..., immediately my brain shouted "OF COURSE HE WANTS TO STIR IN THE FLOUR!"
With spatula in hand, he stabs, jabs, grunts, and fluffs at the remaining dry ingredients. That lasted about two-nerve-racking minutes..., then he goes for the bag of Nestle Chocolate Morsels. Bargain time!
Okay, I'll fold in the remaining flour while you little rascals pour in the chocolate chips (what else!). Folks, this is why we have so much trouble, tempering chocolate for chocolate candy making at home.
I should have given them some chocolate candy molds and had create some chocolate candy recipes or make some chocolate strawberries (you never know, right?)
You' find a great alternative for chocolate chips here ***z-ghiradelli-88x31-micro-bar.shtml***
Surprisingly, the batter actually looked fairly good, but a tad too creamy for the infamous "Toll House" soft chocolate chip cookie recipe, I thought.
We all got involved scooping & plopping cookie batter on to the cookie sheets, and proceeded to wait for the convection oven to do its thing. I'm thinking, "Should I just stick to making chocolate candy recipes?"
"DING," times up..., first batch..., scrape them onto cookie rack (they just as well be burnt toast). But wait...
...am I seeing things? Those cookies look scrumptious. I hope they're good..., they're very hot..., but who can wait! OMG..., I have never had such a chewy, soft chocolate chip cookie in my life!
If I never get to make another batch, I can die knowing that my favorite soft chocolate chip cookie recipe just got chewier, and way better. These chewy little morsels are going to be a great part of gift ideas to go along with chocolates candy making.
I thanked my daughter dearly for her help..., "but if you ever...," I said with a smile.
Since then, I found that the directions have worked for peanut butter cookies, and chocolate chip cookie bar recipes too. I will only assume the same results for any flour based cookie recipe (some experimenting may be necessary). Don't quite get the idea..., call in the kids or borrow a few for the day! The neighbors will love you ;-)
I think the best part of this recipe, is that if you like thick & chewy (cakey) cookies, simply sift about a half cup more flour & 1/2 teaspoon more baking soda into the "dry ingredients."
Use it as a Nestle chewy chocolate chip cookie bar recipe as well..., simply smooth the cookie dough out in a pan and then cut into bars when done... You'll see!
Follow this soft Chocolate Chip Cookie Recipe for the chewiest chocolate chip cookies every time.
2 1/4 cups flour (all-purpose) *** for thicker cookies add 1/2 cup more
1 teaspoon baking soda. *** for cakey cookies add 1/2 teaspoon more
1 teaspoon salt
1 cup (2 sticks) softened butter
1/2 cup sugar
1/2 cup powdered sugar (packed)
3/4 cup packed brown sugar (dark brown sugar if you have it)
1 teaspoon pure vanilla extract
4 egg yolks (or 2 large eggs will work)
2 cups (12-oz. pkg.) "Nestle Toll House Semi-Sweet Chocolate Morsels"
1 cup chopped nuts, raisin, or whatever (Optional)
Directions for Chewy Soft Chocolate Chip Cookies
PREHEAT oven to 375 °F, (190.5 °C)
Put all the dry ingredients into a about a 5 cup bowl. I use a whisk to blend and fluff the dry ingredients; flour, baking soda and salt.
In a large separate mixing bowl, turn your mixer on blend, then one at a time, add butter, eggs, both powder & granulated sugars, brown sugar and vanilla extract.
Stop mixer and squeegee the sides of the mixing bowl with a spatula (blend everything evenly).
Turn the mixer on "fast or whip mode" and "whip" the mixture for a minute. (even after it's creamy)
Slow the mixer down to "blend," and add in about a third of the dry ingredients.
Once blended, turn up the mixer and let the flour beat in (for a minute or so).
Stop mixer and hand-stir (fold in) in remaining dry ingredients.
Add chocolate chip morsels, and nuts, or whatever you like to add optionally.
I use a 1/4 cup ice-cream scoop (sometimes bigger) to drop cookie dough onto ungreased baking sheets.
Bake for 11 to 12 minutes or until golden brown on the edges. You can let them cool for a minute or so on the baking sheets or simply get them on the wire rack to cool.
To use this as the chocolate chip cookie bar recipe, simply use a 9"x13" pan, lightly greased with butter. Spread the cookie batter into the pan. Bake for 20 to 30 minutes or until golden brown around the perimeter - rotate pan after 15 minutes.
Doubling the batch for either is a must!
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