Dangerous Cookies

There is a fight in our house: soft cookies or crispy cookies. My hubby likes his chocolate chip cookies crispy. I love them soft and chewy! I stumbled across this recipe and these cookies are delicious. I found them maybe two weeks ago and I’ve made them three times! I’m baking some today for a dinner party tonight. I had a friend over yesterday and she loved them so much, she asked me for the recipe today. There are some secrets that help make these cookies, soft, thick and chewy! Recipe and Photo from Back for Seconds! Check out her site for more delicious recipes.  Here are her tips for making these cookies perfect. Tip #1: Add 2 TBS of canola(or vegetable) oil to the batter. This simple addition kept these cookies soft and fresh for over a week!! Tip #2: to a great chocolate chip cookie is to add 2 TBS of cornstarch to the dough. It makes the cookies fluffy and soft! Tip #3: I added 2 types of chips, which sounds so simple but it really made a big difference in the flavor. Mini semi sweet chips and milk chocolate chips are the perfect combination and they fill every bite with oozy, melty, chocolate goodness! I will have to make sure to buy two different types of chocolate chips-I have not tried this tip because I only used what I had on hand. So if you don’t have two types of chocolate chips-one will do just fine. Tip #4: Let the dough chill for about an hour. This helps ensure that the cookie doesn’t spread too much while baking. I usually don’t chill my dough because that gives me more opportunity to eat and have no cookies to bake! 😉 And finally, tip #5: When scooping the dough onto the cookie sheet, pile the dough high! I just used a regular spoon and heaped large spoonfuls of dough onto the tray, making sure they were tall! This helps create a nice thick cookie! Enjoy!! Tell me, which do you like better, soft or crispy chocolate chip cookies?

Chewy Chocolate Chip Cookies

Prep time 1 hour, 15 minutes
Cook time 10 minutes
Total time 1 hour, 25 minutes

1 cup butter (softened)
2 tablespoons canola oil
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoon baking soda
2 tablespoons cornstarch
3 1/4 cups flour
1 cup milk chocolate chips
1 cup mini semi sweet chocolate chips

Step 1
In a large mixing bowl cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and salt and mix until combined. Add in the baking soda and cornstarch and half of the flour and mix well. Pour in the remaining flour and mix only until combined. Stir in chocolate chips and cover and chill for one hour.
Step 2
Preheat oven to 350
Drop heaping spoonfuls of dough onto ungreased cookie sheets, making sure the piles of dough are nice and tall. *If using a cookie scoop, scoop one ball of dough right on top of another one. This is what makes the cookies thick!
Bake 7-8 minutes for medium sized cookies or 10 minutes for large cookies. Pull them from the oven when the edges are slightly golden and the centers look just barely done. After 2 minutes remove cookies from sheets onto cooling racks.
Store in an airtight container at room temperature.

Read more at http://backforsecondsblog.com/2013/09/how-to-make-soft-thick-chewy-chocolate-chip-cookies/#z5SZT2BEK2qOM8bE.99

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