Soft And Chewy Chocolate Chip Cookies Recipe by Felicia Jarrett
Soft and Chewy Chocolate Chip Cookies Cooking Instructions 30 mins 1 Preheat oven to 350°F. In a small bowl whisk together flour and banking soda; set aside 2 In the bowl of an electric mixer fitted with the paddle adjustment, combine both sugars with the butter; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla and eggs. Beat until well mixed, about 1 minute 3 Add flour mixture; mix until just combined. Stir in the chocolate chips 4 Drop heaping tablespoon - sized balls of dough about 2 inches apart on baking sheets lined with parchment paper 5 Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes. 6 Remove from oven and let cool on baking sheet about 1-2 minutes 7 Transfer to a wire rack and let cool completely 8 Store cookies in air tight container at room temperature up to 1 week 1 Preheat oven to 350°F. In a small bowl whisk together flour and banking soda; set aside 1 Preheat oven to 350°F. In a small bowl whisk together flour and banking soda; set aside 2 In the bowl of an electric mixer fitted with the paddle adjustment, combine both sugars with the butter; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla and eggs. Beat until well mixed, about 1 minute 2 In the bowl of an electric mixer fitted with the paddle adjustment, combine both sugars with the butter; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla and eggs. Beat until well mixed, about 1 minute 3 Add flour mixture; mix until just combined. Stir in the chocolate chips 3 Add flour mixture; mix until just combined. Stir in the chocolate chips 4 Drop heaping tablespoon - sized balls of dough about 2 inches apart on baking sheets lined with parchment paper 4 Drop heaping tablespoon - sized balls of dough about 2 inches apart on baking sheets lined with parchment paper 5 Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes. 5 Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes. 6 Remove from oven and let cool on baking sheet about 1-2 minutes 6 Remove from oven and let cool on baking sheet about 1-2 minutes 7 Transfer to a wire rack and let cool completely 7 Transfer to a wire rack and let cool completely 8 Store cookies in air tight container at room temperature up to 1 week 8 Store cookies in air tight container at room temperature up to 1 week 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 Easy made enchiladas John’s Vegetable Beef Soup Hamburger helper bake Buttermilk Biscuits Nacho Dip Easy made enchiladas John’s Vegetable Beef Soup Hamburger helper bake Buttermilk Biscuits Nacho Dip Simple vanilla cupcakes# contest Bread dumpling Masala mutton gola kabab Bhapa Posto Paturi (Steamed Poppy Seeds Paste in Banana Leaf) Nacho Dip Carrot ndegu,# author marathon# Spinach Garau-Garau(white rice & veggies) Fried Eggs Iloka Buttermilk & Beetroot Pancakes Simple vanilla cupcakes# contest Bread dumpling Masala mutton gola kabab Bhapa Posto Paturi (Steamed Poppy Seeds Paste in Banana Leaf) Nacho Dip Carrot ndegu,# author marathon# Spinach Garau-Garau(white rice & veggies) Fried Eggs Iloka Buttermilk & Beetroot Pancakes