|Soft, Chewy Chocolate Chip Cookies|
My mother in law shared this secret with me. It's not in the butter or how much flour you use, or any ingredient. The secret to long lasting chewy chocolate chip cookies is to refrigerate the dough after it's made. I'm guessing the reason must be that when the butter is re chilled the inside of the cookie doesn't get the same amount of heat and the butter doesn't have a chance to harden the cookie as much.
You don't need to refrigerate a very long time- this time the dough didn't even have a chance to harden in the fridge, but they still came out a little crispy on the outside and soft and chewy on the inside. These are going to be gone by the end of the day, so I to snap a quick picture. They are made with whole wheat and I could have even went with a little less sugar. Maybe even substituted some applesauce for some sugar (then they might not have come out quite so perfect!) Here's the tried and true Betty Crocker recipe that I use:
Chocolate Chip Cookies
3/4 cup white sugar
3/4 cup brown sugar
1 cup butter softened- not melted (margarine is bad)
1 tsp. vanilla (I always use more like a tablespoon of this)
1 large egg
2 1/4 flour (use whole wheat)
1 tsp. baking soda
1/2 tsp salt
1 bag semi sweet choc. chips (12 oz. or 2 cups) More is always better!
1. Heat oven to 375
2. Beat sugars, butter, vanilla, and egg. Stir in flour, baking soda, salt. Stir in chocolate chips.
3. *refrigerate dough for at least 45 min*
4. Spoon cooled dough onto cookie sheets and bake for 8-10 min. or until slightly *very, very slightly* browned.
5. Enjoy with tall glass of milk.
|Still soft the next day and for days to come- if they last that long (mine never do!)|