Chocolate chip cookies are a very popular cookie. In fact, they are so popular that you have probably had your fair share of them in your lifetime. Every brand of sweets makes them and many people have made their versions of them homemade. Some are delicious; others, not so much. It’s a pretty easy cookie to make, but that doesn’t make everyone a pro at it.
Soft chocolate chip cookies are some of the best around. The problem is that making them soft isn’t that easy. Sure, you can go buy a box at the store, or even make them from pre-made dough that are pretty soft, but that’s just not the same. If you must make them fresh and from scratch, here is how you can make your favorite recipe into soft, chewy chocolate chip cookies.
How you mix the butter and sugar in the early stage, and what butter and sugar you use, will have an effect. Make sure the butter isn’t hard and cold or melted. It must be exactly room temperature. Cut it into cubes to make it easier to mix in. Mix it with the sugar until it becomes light and fluffy.
When you mix in the eggs, mix them in thoroughly, but do not over-beat. Over-beating the batter will add too much air to the mixture making them to fluffy, and it may toughen up the cookie. You want the cookies to be soft, not tough. Mix the batter gently, but thoroughly.
The baking time also has a lot to do with how the cookies come out. If you bake them too long, they will become hard and crispy. If you don’t bake them enough, the will be undercooked and doughy. Also, chilled dough will spread better, not too much, which will make them less likely to be thin and crispy.
When you remove them from the oven, let them cool on the pan for a few minutes, and then transfer them to a wire rack to cool. If you eat them warm, they will be the softest. They should hold up and stay soft for a few days stored in an airtight container, but don’t let them sit for too long or they will become crumbly.