Soft Baked Chocolate Chip Cookies Recipe by ReedsRecipes
Soft baked chocolate chip cookies Cooking Instructions 20 mins 1 Get your butter out if not at room temp - leave sit for an hour 2 Preheat oven to 350° 3 Get cookie sheets out, line with parchment paper and spray the parchment with oil 4 Get all the dry ingredients together in a medium bowl. (Butter is under dry because it's not melted. Do not melt. Must have at room temp - 1 hour sitting out) 5 Get the wet ingredients together in a small bowl 6 Pour the wet ingredients into the dry and start to mix together. You don't need an electric mixer. Get your hands in there and make dough! 7 Take a spoon and make small balls. Line them on the prepared cookie sheets. Keep them about 2 inches apart. 8 Bake for 8-10 minutes, until lightly gold around the edges. 9 Remove from oven and pull the parchment with the cookies off the hot sheet. Lay them on the counter to cool about 5 minutes. They will continue to cook in the center and deflate a bit. 10 Serve 1 Get your butter out if not at room temp - leave sit for an hour 1 Get your butter out if not at room temp - leave sit for an hour 2 Preheat oven to 350° 2 Preheat oven to 350° 3 Get cookie sheets out, line with parchment paper and spray the parchment with oil 3 Get cookie sheets out, line with parchment paper and spray the parchment with oil 4 Get all the dry ingredients together in a medium bowl. (Butter is under dry because it's not melted. Do not melt. Must have at room temp - 1 hour sitting out) 4 Get all the dry ingredients together in a medium bowl. (Butter is under dry because it's not melted. Do not melt. Must have at room temp - 1 hour sitting out) 5 Get the wet ingredients together in a small bowl 5 Get the wet ingredients together in a small bowl 6 Pour the wet ingredients into the dry and start to mix together. You don't need an electric mixer. Get your hands in there and make dough! 6 Pour the wet ingredients into the dry and start to mix together. You don't need an electric mixer. Get your hands in there and make dough! 7 Take a spoon and make small balls. Line them on the prepared cookie sheets. Keep them about 2 inches apart. 7 Take a spoon and make small balls. Line them on the prepared cookie sheets. Keep them about 2 inches apart. 8 Bake for 8-10 minutes, until lightly gold around the edges. 8 Bake for 8-10 minutes, until lightly gold around the edges. 9 Remove from oven and pull the parchment with the cookies off the hot sheet. Lay them on the counter to cool about 5 minutes. They will continue to cook in the center and deflate a bit. 9 Remove from oven and pull the parchment with the cookies off the hot sheet. Lay them on the counter to cool about 5 minutes. They will continue to cook in the center and deflate a bit. 10 Serve 10 Serve More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls German Potato hashbrown balls Buffalo chicken pasta Blackened Catfish Chickpea, Pesto, Tomato & Mozzarella Salad No Bake Pumpkin Spice layered Dessert German Potato hashbrown balls Buffalo chicken pasta Blackened Catfish Chickpea, Pesto, Tomato & Mozzarella Salad No Bake Pumpkin Spice layered Dessert Ranch snack mix 7 layer ranch dip Rotisserie Chicken Fettuccine Alfredo Homemade Caesar Dressing Shrimp pasta Fry Lime Fish with Spinach &Brown Rice Chicken Parmesan Buffalo Chicken Dip Fish paste stuffed vegetables Turkey Turnover Ranch snack mix 7 layer ranch dip Rotisserie Chicken Fettuccine Alfredo Homemade Caesar Dressing Shrimp pasta Fry Lime Fish with Spinach &Brown Rice Chicken Parmesan Buffalo Chicken Dip Fish paste stuffed vegetables Turkey Turnover