The focus of this recipe is soft, tender cookies. You can also try my pumpkin chocolate chip cookies for a uniquely fall take on the classic cookie.
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My strawberry chocolate chip cookies and banana chocolate chip cookies have great fruit flavor with a big chocolate kick. It would bring an interesting flavor twist.
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You could try adding some dried fruit to this recipe. They’ve got loads of M&Ms and chocolate chips! Can I Add Some Fruits? You could add M&Ms to this recipe or try my monster cookies. I love the colors of M&M cookies, and the double chocolate punch from the chocolate chips and the candy can’t be beaten!
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I think chocolate chip m&m cookies are so much fun. Here are some ideas! Can I Add M&M Candies In This Recipe? This soft chocolate chip cookies recipe is a great foundation for variations. Refrigerated cookie dough is good for no more than 3 days. How Long Can You Keep This?Īccording to food handling guidelines, the cookie dough will keep in the freezer for about 3 months and the baked cookies are good for about 6 months. The cookie dough holds in the fridge for about 2 days. The soft nature of these cookies makes them a bit fragile, so a rigid container would be better than a freezer bag! Transfer the frozen dough balls to a freezer bag for storage.įor maximum freshness, freezer guidelines for cookies suggest individually wrapping the cookies in cling wrap before putting them in a freezer container. To freeze the dough, drop by spoonfuls onto a cookie sheet and put it in the freezer for about 2 hours. You can freeze either the dough or the baked cookies of this soft chocolate chip cookies recipe. Also, allow the cookies to cool before storing them. To keep this soft chocolate chip cookies recipe tender and moist, be sure to store them in a tightly sealed container in a cool place. The starch supports the internal structure of the cookie, making it light, fluffy, and tender. Use dark brown sugar if you can.Ĭornstarch: This is one of the secrets to the softness of this soft chocolate chip cookies recipe. They’ll finish setting up on the pan.īutter: No margarine substitutes! Real butter is best for chewy, moist cookies.ĭark brown sugar: The darker the sugar you use, the chewier your cookies will be. Pull them from the oven when they still look slightly wet in the middle. Overbaking: Overbaking will dry the cookies out. To that same end, be sure you drop the cookies onto a cool cookie sheet and keep the dough cool as you’re scooping out cookies.
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Chilling the dough hardens the butter and slows the spread of the cookies when baking. As you add the chocolate chips, you’ll finish incorporating the flour mixture.Ĭhilling the dough: I call for a minimum of an hour to chill the dough. Stop mixing when you have a couple of streaks of dry ingredients in the dough. Overmixing: Overmixing when adding the dry ingredients develops the gluten in the dough, which is great in bread, but not in soft cookies. Here are a few notes to make this soft chocolate chip cookies recipe the best it can be! Easy prep with common pantry ingredients.This soft chocolate chip cookies recipe has a lot of great things going for it. What I Love About Soft Chocolate Chip Cookies Recipe