Soft Chocolate Chip Cookies
69Fresh From the Oven: Soft Chocolate Chip Cookies
Brown sugar and soda are the ingredients that make these chocolate chip cookies soft
Everyone loves soft chocolate chip cookies. They have an almost melt in your mouth quailty that is hard to beat.
Soft chocolate chip cookies are easy to make and even to eat! The ingredients that make them soft are the baking soda and brown sugar.
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Recipe for Soft Chocolate Chip Cookies
1/2 cup shortening (or butter, for a richer cookie)
1/4 cup white sugar
1/2 cup packed brown sugar
1/2 tsp. vanilla
1 egg (well beaten)
1 cup + 2 tbsp. flour
1/2 tsp. soda
1/2 tsp. salt
1 pkg. choc chips (or to preference)
1/2 cup chopped nuts (optional)
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How to Make Soft Chocolate Chip Cookies
- In a bowl, cream shortening, sugars, and vanilla and beat until light and fluffy.
- Add the well beaten egg. Stir.
- Sift together flour, soda, and salt and add to cookie dough.
- Stir in chocolate chips.
- Drop onto lightly greased cookie sheet and bake in 325 degree oven for 10-20 minutes until golden brown.
Make these cookies large or small, depending on your preference--but whatever size you make them, these chocolate chip cookies are soft and delicious.
Mmm . . . Just Perfect for Dunking into Tea!
Baked Golden Brown
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I battle with baking the perfect chocolate chip cookies. The are brown at the bottom and white on top. They are chewy, but they really look unappetizing. If I bake them more they become crisp. Maybe It is my oven and not me?
Hi John,
I completely agree with your insights. I never use lard or shortening for cookies. I try not to eat hydrogenated fat and I find that recipes taste far better using butter or something else.
I like your suggestions on how to make these cookies lower fat for those who have to watch same.
Hi Athlyn,
Thank you for the recipe. I am sure many people will enjoy your recipe. I am a fan of cookies, especially chocolate chip. As one who must eat low fat, I would replace the shortening with banana or applesauce, but still include some butter (real butter only). I have done a fair amount of experimenting and concluded that it is not worth it (in terms of flavor) to go totally none fat. By using about 1/3 cube of butter in a batch of cookies, flavor is maintained but fat still kept to a minimum.
Tea and cookies here I come. Sounds like a good plan to me!
Hi Funride & Dottie,
Yes, these cookies are so yummy. I made a batch last week and had a hard time staying out of them.
In my books, the world would be a better place if every day, we all stopped for tea and cookies!
Soft golden brown chocolate chip cookies perfect for dunking in hot tea. I'm so ready! I'm liking this recipe cuz it has brown sugar and the pictures look scrumptious! Printing this one out.
I´m drooling over here if only I could pick a couple of them... Well I better go to the kitchen and make that recipe for myself ;)
Athlyn Green Hub Author 6 months ago
Hi Hendrika,
Try double-panning to avoid brown cookie bottoms. I've started doing this for all my cookies and biscuits.
You could also try moving your oven rack up so that your cookies are cooked more towards the top.
Try reducing your oven heat, as well, so that your cookies cook in the middle but still stay soft.