CHEWY CHOCOLATE CHIP COOKIES

A great chocolate chip cookie should be plump, chewy and loaded with chocolate chips! Well look no further, here it is! I’m confident this will become your favorite chocolate chip cookie too!

Honestly, there is just something about the smell of chocolate chip cookies baking in the oven that makes your home…well, more homey. And it never fails to bring the kids to the kitchen checking to see if the cookies are ready.

I’ve been making these cookies since I was a kid. So I have had a lot of years to perfect this recipe. For the most part, not much has changes. But as I have learned some tricks for making the perfect cookie, I’ve made small changes that have made a big difference! And I’m going to share with you my tricks and tips on how to get that perfect, soft and plump cookie.

Tips and Tricks for Soft, Plump Chocolate Chip Cookies:

  • Shortening vs. butter: This recipe calls for shortening, and for good reason. Shortening is 100% fat, containing no water. Butter has both water and milk and because of this will melt more quickly than shortening. Because butter melts quicker, using butter will result in a cookie that spreads out more and is flatter and crispier. Cookies made with shortening will tend to be softer and plumper.
  • Sugar: White granulated sugar yields a flatter, crispier cookie. While on the other hand, brown sugar tends to yield softer chewier cookies. This is because the molasses in the brown sugar adds moisture, it also adds a richer flavor. So for a softer cookie, it’s best to use more brown sugar than white sugar in your recipe.
  • Cornstarch: Yes you read that correctly! I only learned this recently. But it works! Cornstarch is a thickening agent and will give your cookies an extra lift and leave them extra soft. And don’t worry, you don’t use enough to alter the taste.
  • Scooping Method: I use a 1 1/2 tablespoon cookie scoop to form my cookie balls. This helps you to have round, uniform cookies. I scoop the cookie dough and press the scoop against the side of the bowl to press the cookie dough into the scoop, packing the dough. This helps to keep them from collapsing while they baking. Also after placing the cookie dough on the baking sheet, give them a little gentle squeeze. The goal is to make them taller than they are wide. This will give you a thicker cookie that does not spread out as much while baking.
  • Baking Sheets: After you have baked a batch of cookies and removed them from the pan, the tendency is to put another batch on the pan right away, especially if you are short on time. For plump, soft cookies, it is important to allow your baking pan to come to room temperature before adding more cookie dough. Adding cookie dough to a hot pan or even a warm pan, will start the dough softening and melting before it even gets into the oven. This will contribute to a cookie that spreads out to much in the oven. For a quick method of cooling your pans, run them under cool water for 20 to 30 seconds, (or longer if needed, until cool), dry and continue with your baking.
  • Cooling your Cookie: When you take your finished cookies out of the oven let them rest for 2 to 3 minutes before attempting to remove them form the baking sheet. The cookies are way to soft to transfer right out of the oven. But don’t allow them to sit on the hot baking sheet longer than a couple of minutes. The heat from the cookie sheet will cause your cookies to flatten out even more. After 2 to 3 minutes, use a spatula and move the cookies to a cooling rack, which allows air to circulate around the cookie and cool it quickly and evenly.

Another trick I’ve learned, to get that “loaded with chocolate chips” look: Reserve some chocolate chips, when you remove the cookies from the oven, quickly add some chocolate chips to the top of the cookies to give them that loaded look!

For this recipe:

You don’t need to soften the shortening, it will be soft enough already. Cream the first 5 ingredients in a standing mixer. It is important that you don’t over mix your ingredients. Mix until it is combined well, but no more. Mixing to much can incorporate to much air into the dough, which will escape during baking and cause your cookies to collapse and flatten.

Mix your dry ingredients together with a whisk (except for chocolate chips). A whisk helps to incorporate your ingredients evenly. Once the dry ingredients are mixed well add them to the creamed mixture and mix just until combined. Gently stir in chocolate chips.

Prepare you baking sheets by using parchment paper or silicone mats. Both put a layer of protection between the cookie and the baking sheet, which helps them to not become to dark on the bottom. it also prevents your cookies from sticking to the baking sheets.

Bake 10 to 11 minutes or until the cookies a slight golden brown color around the edges. Remove from the oven and allow to rest for 2 to 3 minutes, then transfer to a cooling rack.

Store in an airtight container for 4 to 5 days. These cookies freeze well. I usually put half of the cookies in the cookie jar and the other half in the freezer. If you freeze them, it is best to eat them within 6 months.

Some of the tools and equipment that I love to use are listed here:

 

       

 

 

Big M&M Cookies

0 from 0 votes
Prep Time 30 mins
Cook Time 1 hr
Course cookies, Dessert, Snack
Servings 20 cookies

Ingredients
 

  • 1 ½ cups shortening
  • 1 ½ cup brown sugar, packed
  • ½ cup granulated white sugar
  • 3 eggs
  • 3 teaspoons vanilla
  • 3 ¼ cups all purpose flour
  • 3 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup chocolate chips (I prefer dark)
  • 1 ¼ cup regular milk chocolate M&M, (more for adding to tops of cookies)

Instructions
 

  • Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or use silicone baking mats.
  • In the bowl of a standing mixer, cream together the shortening and sugars until creamy and smooth. Stir in the eggs and vanilla just until combined, (do not over-mix).
  • In a separate bowl, combine the flour, corn starch, soda and salt. Mix well. Add the dry ingredients to the wet, and mix on a low setting, just until fully incorporated. Add chocolate chips, and again mix on a low setting, just until evenly incorporated.
  • Use a 1 1/2 tablespoon cookie scoop and place cookie dough on prepared baking sheets, two inches apart. Bake for 10-11 minutes or until edges are golden brown, do not over bake.
  • Take out of the oven and allow to rest for 2 to 3 minutes, then move to a cooling rack to completely cool.
  • Allow your pans to come to room temperature before place more cookie dough on them. For a quicker method, run your pan under cool water for 20 to 30 seconds, dry and continue with your baking.

Notes

Store in an airtight container for 4 to 5 days.
These cookies freeze well. If you freeze them, it is best to eat them within 6 months.
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