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I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick! Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or in baked form. No one can resist the comfort of a chocolate chip cookie and everyone has their favorite recipe whether it’s on the back of the yellow Toll House bag or scribbled in your grandmother’s recipe book. Heck, I even have separate recipes for crispy chocolate chip cookies and chewy chocolate chip cookies! Like many of you, I’ve searched far and wide for the perfect chocolate chip cookie recipe: the best chocolate chip cookies, a recipe I can bake again and again for years. I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times. And I’m so happy to report that I finally found a chocolate chip cookie recipe that I’ll treasure for years. And I know you’ll enjoy these cookies too! How to Make Soft Chocolate Chip Cookies
Room temperature butter is cool to touch and about 65°F (18°C), which may be cooler than your kitchen. To test it, poke it with your finger. Your finger should make an indent without sinking into the butter. The butter should not be shiny or greasy. You can’t cream cold butter and you can’t cream partially melted butter either. Room temperature butter is imperative to the outcome of these cookies! You need 3/4 cup, which is 1.5 sticks. Don’t Have Time to Chill Cookie Dough?If you don’t have time to chill the chocolate chip cookie dough, try my Crispy Chocolate Chip Cookies, Giant Chocolate Chip Cookies, or Nutella Chocolate Chip Cookies. Or even these soft chocolate chip cookie bars, which don’t require individual cookie rolling either! I also have an entire section of no chill cookie recipes. 🙂 Snickerdoodles are a favorite! How to Freeze Cookie DoughFreezing chocolate chip cookie dough is really easy. I have a whole post dedicated to how to freeze cookie dough, but here’s a recap:
Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time! Sometimes the simplest recipes are what stick. I really don’t need to convince you– it’s a chocolate chip cookie. THE chocolate chip cookie!
DescriptionI have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!
Notes
Keywords: cookies, chocolate chip cookies, chocolate Subscribe Baking Made Easy Are you new to this website? This email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you exactly why they work. Why do they use Criss Cross peanut butter cookies?Do you have to flatten Peanut Butter Cookies? Yes. That is why they have the classic criss-cross marks when pressed with a fork. The cookie dough is heavier than other cookie dough and does not spread as much when baked.
Why are my peanut butter cookies falling apart?Reasons why peanut butter cookies are dry and crumbly:
There can be two reasons for your cookies turning out too dry and crumbly: You cooked them a wee bit too long. Peanut butter cookies can be extremely deceiving. They don't always look cooked when, indeed, they are fully cooked.
Why do my peanut butter cookies not taste like peanut butter?The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.
Why did my peanut butter cookies turn out hard?The most common reason that cookies are tough is that the cookie dough was mixed too much. When flour is mixed into the dough, gluten begins to form. Gluten helps hold baked goods together, but too much gluten can lead to tough cookies.
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