These last few weeks I have been deeply devoted to figuring out the mystery behind the soft and chewy cookies at the bakery! SERIOUSLY...how do they get them to stay that way??? My cookies always turn into something you can use as a potential weapon... :(. So I set out to crack the code...and I am happy to say the journey ended successfully last night...at least for chocolate chip cookies.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cups chocolate chips
What the Directions Said....PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
What I Changed...
- Definitely use Cake Flour and NOT all purpose!! And increase the flour by 1 TBS.
- Do NOT let the entire cookie turn Golden Brown...this means they will be overcooked. Take them out when the very edges of the cookie begin to turn that Golden Brown...the rest of the cookie continues cooking for a few minutes after being removed from the oven.
- Do NOT let the cookies cool on a rack. Let them cool down on the pan until they are safe enough to handle. Then place them in air TIGHT container with a piece of a bread and seal it off!!!
I will be trying this same technique with my Snickerdoodle recipe tonight...updates to follow!
Love to ALL,