I have had a dilemma in my kitchen for a few months. A cookie dilemma. I’m a fan of cookies that have a slight crunch to them. Meanwhile, my husband is a major fan of cookies that are soft and chewy. I’m talking completely soft and chewy with no crunch whatsoever.
I’ve been experimenting with cookies over the past few months as I change up the ingredients, use different baking sheets, adjust the baking time…whatever I did, I noticed that every cookie that came out of the oven wasn’t making my husband completely happy. Yes, his sweet tooth was satisfied by soft and chewy cookies after dunking the slightly crunchy cookies in milk. However, I knew that secretly he was craving a cookie that was soft and chewy without the use of milk.
I was craving cookies last night so I took inventory of the ingredients I had in my kitchen. I quickly realized that I didn’t have brown sugar. After being worried for a few minutes, I decided to run with it and see what I could create without one of my favorite ingredients.
After mixing, incorporating, and folding the batter, I noticed that the batter was light not only in color but also in texture. When trying to form balls of dough, the batter seemed to be a bit on the sticky side. I questioned it for a minute but then had the courage to put the baking sheets in the oven as, yet again, another experiment.
I set the timer, walked away, returned to the kitchen, flipped on the oven light, and watched the cookies rise and turn a light golden brown. I cooled them on the cookie sheet and, while transferring them to the wire rack, decided to take a little nibble.
Oh my word. Mission Soft and Chewy Chocolate Chip Cookies: Accomplished.
I immediately began counting down the minutes until my husband returned home from work as these cookies taunted me from the kitchen. When he got home, we sat down with a plate full of cookies and glasses full of milk. After his first bite, I tried to explain how I made them but then was quickly interrupted by him as he closed his eyes, let out a sigh of relief and happiness, and said, “Please don’t talk. These cookies need my full attention.” Yes, they are that good. Words can’t even describe just how soft and chewy they are.
If you have all of the ingredients in your kitchen, walk away from the computer and make this recipe. You won’t be disappointed.
This crunchy cookie lover now understands my husband’s love of soft and chewy cookies. I don’t think I will ever look at crunchy cookies the same. Now, excuse me while I devour a few more of these tasty treats.
Soft and Chewy Chocolate Chip Cookies
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips
- Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
- Use a mixer to cream together the butter and sugar. Add the eggs and mix together. Pour in the vanilla and blend until combined.
- Pour the flour, baking soda, and salt in a medium bowl and mix until combined. Slowly add the flour mixture to the butter mixture. Mix until combined.
- Fold in the chocolate chips.
- Use an ice cream scooper to form tablespoonfuls of the dough. Place the dough on the baking sheet two inches apart.
- Bake for 8-11 minutes or until lightly golden. Remove from the oven. Allow to cool on baking sheet for 5 minutes.
- Transfer the cookies to a wire rack and allow to cool completely.
Do you like soft or crunchy cookies?