Looking for the best Chocolate chip cookies? I recently shared my chocolate chip cookies on my Instagram feed. The response was so great. So I’ve decided to share my secret to soft cookies with this easy chocolate chip cookies recipe today.Jump to Recipe Print Recipe
I love soft chocolate chip cookies! They’re one of my favorite types of cookies. Nothing is better than a cookie that stays soft past the first day. When I started baking, I couldn’t figure out how to get soft and chewy chocolate chip cookies. I keep searching for how to improve chocolate chip cookies. So I set out on a journey to learn how to make the absolute best chocolate chip cookies.
Time to let you in on my secret chocolate chip cookie hack. Here are four secrets :
Why yes you can! Don’t worry about how to soften butter! Instead, pop it into the microwave for about 30 seconds or until it is almost fully melted. There should only be a few unmelted butter pieces. I also feel like this is this is great for if you’re wondering how to make cookies taste more buttery.
For the best soft chocolate chip cookies, let your eggs, and other ingredients, come to room temperature. If you’re wondering what is room temperature. Room temperature for baking is 70 °F.
If your cookies are too hard, you have probably overcooked them. Honestly, this is a common baling complaint. I’ve had my fair share of hockey puck cookies. HA! It is easier to take the cookies out of the oven on time than to figure out how to soften hard cookies. When you take the cookies out of the oven, they will continue to cook on the hot pan. Be quick to take the cookies out of the oven when they are just right. Don’t wait until they “look fully cooked”.
Let your cookies continue to cook on the pan. I usually leave them on the cookies on my USA pan cookie sheet for around 30 minutes. This gives the cookies time to finish cooking. You can also slide your cookies on to a cooling rack is over the hot cookie sheet. This will also get the job done. I still prefer to leave them directly on the hot pan.
My son has an egg allergy, so I had to learn to use as many eggless baking recipes as possible. You can easily convert these to eggless chocolate chip cookies with applesauce. I’ve been using the applesauce substitute for eggs for a few years now, and it has never failed me. Replace one egg with 1/4 cup of applesauce in sweet desserts. The applesauce makes the cookies a little softer, so I sometimes let them bake for a few extra seconds. Depending on your oven and family’s preferred cookie texture, you may also need to let the cookies stay in the oven a little longer as well. (By a little longer I mean 30-45 seconds)
There’s no big secret to how I store my cookies. If I have any cookies left, which rarely ever happens, I place them in airtight storage containers. I wouldn’t store the cookies for more than two days. However, I highly doubt that the cookies will be around for more than a few minutes. Yes, they’re that good.
I don’t place them in the fridge because it makes them hard and my family doesn’t like that. This is a personal preference. If you’d like to place them in the fridge, that is fine. When you take them out, let them come to room temperature or pop them in the microwave for a few seconds.
This can become a giant chocolate chip cookie recipe. This could be award-winning chocolate chip cookie recipe makes 9 regular giant-sized cookies or 12 regular sized cookies. By regular size, I mean when I use my tablespoon coolkies scoop to scoop the cookie dough; it makes 12 cookies. You can play with the size of the cookies. Remember that the bigger the cookie, the more baking time it may need. The smaller the cookie, the less time needed. Either way, try to create cookies that are all the same size so that they all bake equally. Double the recipe if you’d like giant cookies.